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A Japanese-style pork cutlet rice bowl featuring a thick, crispy pork cutlet topped with a special udon broth sauce and softly scrambled eggs over rice.

A spicy-sweet drinking snack made by pan-frying cold-water-soaked nogari in a circle and glazing it with a special sauce of mayonnaise and gochujang.

A Southeast Asian-style fried rice made in 5 minutes at home with Sriracha sauce and fermented sand lance sauce

A special noodle dish featuring chewy kalguksu noodles tossed in a sweet and tangy soy sauce dressing

A Chinese-style Mongolian beef dish where beef is tenderized with egg yolk and starch, then quickly stir-fried over high heat in scallion-infused oil.

A hearty steak fried rice finished with a savory sauce, made by browning beef and button mushrooms in butter, then stir-frying with rice and egg.

A simple side dish made by mixing leftover chicken radish with fermented sand lance sauce, sesame oil, and seasonings for a savory and tangy flavor

A rich and savory sundae gukbap made by simmering pork and various offal, including native sundae, in a pork bone broth for deep, umami-packed flavor.

A nourishing herbal samgyetang easily made in an electric rice cooker using Ssanghwatang herbal drink and cooked rice, without any heat control.

A super-simple, special ramyun porridge made by simmering rice and egg in ramyun broth until thick and creamy.

Crispy fried starch-coated eggplant tossed with minced meat and vegetables stir-fried in doubanjiang for a savory mapo eggplant rice bowl

A quick smoked duck bulgogi that balances sweet and savory flavors with tonkatsu sauce and sugar