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A jjamppong ramen that recreates the deep broth flavor of a Chinese restaurant, using a bold mix of pungent green onion oil and chili oil, caramelized squid, and fresh scallions.

A crispy fried squid stirred with two kinds of doubanjiang sauce, pungent mala oil, celery, and dried chili peppers—a spicy Chinese-style appetizer.

A main dish of braised mackerel, where the fishy smell is completely eliminated with savory doenjang, slowly simmered with thick radish in a spicy-sweet sauce.

A Chinese-style chicken stew that first fries chicken and vegetables in oil to lock in juices, then simmers them in a chili oil-based sauce for deep, rich spiciness.

A unique fusion pasta featuring Korean dulse with a chewy texture, paired with fresh whole mussels whose rich sea juices melt into a creamy sauce, as suggested by Italian chef Fabri.

A savory, slightly sweet and richly aromatic Taiwanese chicken stir-fry made by simmering chicken with garlic, ginger, and a sauce of soy sauce, mirin, and sesame oil.

A simple, crunchy side dish where the salty richness of spam perfectly complements the sweet, fresh flavor of zucchini

A savory-sweet side dish featuring firm, non-crumbly potatoes and beef simmered with spicy green peppers, perfect as a rice-boosting accompaniment

Sautéed pork and vegetables in spicy chili oil create a deep flavor base, then simmered with soft tofu in a sweet and spicy sauce to make a perfect rice companion dish.

A low-salt, savory-packed ssamjang made by rinsing shrimp paste to reduce saltiness, then mixing it with doenjang and various seasonings.

Soak hard dried squid in rice washing water to soften, then simmer with fragrant chili peppers and a rich sweet-savory sauce for a gourmet side dish.

A delicious side dish made by grilling zucchini in a dry pan to remove moisture and create a firm texture, then tossing it with lean canned tuna and a savory, slightly sweet-spicy seasoning.