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A 5-minute kimchi udon that captures the savory depth and spicy kick of a Japanese-style restaurant, made with well-fermented kimchi, Korean fish cake (eomuk), hondashi, and shichimi.

A pork spine hangover soup boiled spicily with traditional soybean paste and chili powder, packed with a mountain of large green onions instead of dried napa cabbage greens.

Dubu kimchi enjoyed with savory thinly sliced pork belly and sour, well-fermented kimchi stir-fried to be full of umami, served alongside pan-seared tofu.

A spicy, super simple yukgaejang made in just 10 minutes using store-bought beef bone broth, thinly sliced beef, vegetables, egg, and chili oil.

A classic dakbokkeumtang where chicken pieces are briefly blanched to coat the surface, then simmered with onion, potato, and savory seasonings until the sauce reduces to a rich consistency.

Homemade soy sauce chicken that recreates the sweet-and-salty soy sauce and crispy batter of a famous chicken brand.

A rich Seosan-style pork jjigae made by stir-frying pork marinated in gochujang, vinegar, and chili oil with vegetables, then simmering with water until the liquid reduces slightly.

A super simple dish of crispy pan-fried tofu glazed with a sticky, savory-sweet soy-agave sauce, crushed garlic, and spicy chili peppers.

A Thai-style fried rice made by stir-frying plump shrimp, pungent garlic, and chili in butter, then adding scrambled eggs, jasmine rice, and basil fragrance.

A speedy shrimp dish with plump shrimp stir-fried in butter with minced garlic, enhanced with oyster sauce, chili oil, and Shaoxing wine

This Zicova-style chicken features chicken thigh skin fried until crispy, then stir-fried with rice cakes and large green onion in the rendered fat, and simmered in a spicy sauce.

A premium cheonggukjang stew made with a refreshing secret broth blended with radish and vegetables, enhanced with the rich flavors of beef and shiitake mushrooms.