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A Chinese-style mixed seafood rice bowl where seafood and mushrooms are briefly blanched, then quickly stir-fried with lard and oyster sauce seasoning to enhance savory depth.

A rich and clear pork gomtang made by simmering pork hind leg with radish, large green onion, and whole black peppercorns

A super-simple home-party ramyun hot pot, generously filled with Korean fish cake (eomuk), rice cake, and crab sticks simmered in a broth made from tempura udon powdered soup base.

A clean and refreshing water kimchi that cuts through the greasiness of holiday dishes

A clear, refreshing, and deeply savory bean sprout soup enhanced with clams.

A Chinese-style chicken dish featuring tender, starch-coated chicken breast and crunchy cashew nuts stir-fried in a spicy-sweet sauce.

A tangy-spicy bibimmyeon made by tossing cooked ramyun noodles with a sauce combining ketchup, vinegar, and fermented sand lance sauce

A refreshing and spicy survival noodle dish made by boiling frozen clams, fish sauce, and somyeon in one pot

A savory, spicy braised short rib dish made in just 5 minutes by adding spicy chili peppers and garlic to leftover short rib marinade.

A crisp cucumber naengguk that blows away the heat with a golden-ratio sweet-and-sour chilled broth.

An exotic Thai-style curry featuring crispy fried soft-shell crab with coconut milk and tender eggs

A Thai-style vegan stir-fried noodle dish made with tofu and wide rice noodles, quickly stir-fried over high heat with spicy chili, garlic, and basil.