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A simple garlic chive pancake made with chewy crab sticks instead of expensive seafood, suitable as a kids' snack or drinking snack.

A holiday chili pepper jeon made crispy by adding starch powder to a Korean pancake mix batter, generously loaded with green chili peppers and Korean hot chili peppers.

Hong Kong-style steamed scallops made by simmering scallops, glass noodles, and cheongyang chili peppers in a spicy chili sauce for a sharp, spicy finish.

A refreshing summer kimchi made by mixing firm, crunchy chorongmu with a sauce of ground red chili peppers

Tender, soft-braised perilla sprouts with a fragrant broth, perfect for mixing with rice.

Napa cabbage leaves with thick stems gently broken to coat thinly in batter, then pan-fried until sweet and chewy

Pork samhap, a spicy dish of pork, salted pollock roe, and radish tossed in a fiery seasoning

A Swiss-style potato pancake made by mixing julienned potatoes and ham with egg white, pan-frying until crispy, and serving with cheese and a yolk sauce.

A spicy braised dish of soybean sprouts, monkfish, and mixed seafood simmered in a fiery chili seasoning for a bold, tingling finish.

A crispy pancake that maximizes the sweet essence and aroma of large green onions by minimally mixing chopped large green onions with Korean pancake mix and egg.

A seasoned acorn jelly dish that preserves the jelly's unique slightly bitter flavor and aroma by omitting minced garlic, and lightly tosses sweet and sour vegetables like a fresh salad.

A basic side dish made extra nutty by adding whole perilla seeds to anchovies stir-fried crisp in sesame oil.