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Soy sauce pork bulgogi marinated in Jin-ganjang and minced garlic, then seared with a torch for a rich, smoky flavor and savory stir-fry

A spicy rice thief anchovy dadaegi made by stir-frying anchovies to remove moisture, then mincing them with cheongyang chili peppers and seasoning boldly.

A savory and elegant Japanese-style pot rice, steamed with salmon in a kombu broth seasoned with soy sauce.

A vegan mung bean pancake made by finely grinding soaked mung beans, then adding mushrooms seasoned with agave syrup and cooking wine, crunchy mung bean sprouts, and chili peppers, pan-fried until crispy outside and moist inside.

A simple, spicy soy sauce dressing poured over soft tofu with green chili, finished quickly in the microwave.

Osam bulgogi made by marinating squid and pork belly in a savory, spicy sauce, then grilling and enjoying with soybean sprouts and shredded scallions.

A chicken sandwich featuring crispy fried chicken thighs coated in a fiery special buldak sauce, topped with cheese and coleslaw.

Chewy webfoot octopus and tender rice cakes coated in a sweet and spicy gochujang sauce with a hint of smoked paprika, delivering a deeply savory webfoot octopus tteokbokki.

A clean side dish of eggplant gently steamed and hand-torn along the grain, then tossed in a sweet and spicy soy sauce dressing.

A homemade all-purpose chili oil with deep Chinese-style flavor, made with sautéed shallots, doubanjiang, and tongue-tingling Sichuan sansho pepper

A Thai-style stir-fried noodle dish made with wide rice noodles, spicy garlic and Thai chili peppers, a savory sauce, and basil, all tossed over high heat.

A super-simple stir-fried zucchini dish that brings savory depth with saeujeot and a touch of heat from chili powder.