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A hearty udon with yubu pockets generously stuffed with seasoned pork filling, served in a rich chicken broth with various toppings

A summer delicacy of Chinese-style cold jjamppong, combining the refreshing dongchimi broth with a spicy seasoning paste, seafood, and savory jimajang.

A Daegu-style jjamppong recipe that uses beef bone extract and dried shiitake mushrooms to create a deep, hearty broth.

Daejeon-style jang kalguksu with a rich anchovy broth, spicy kick from gochujang and chili pepper powder, topped with fluffy egg and crown daisy

A clean-tasting Pyongyang naengmyeon with a savory vegetable-based broth, topped with tender beef yukjeon

A unique dish pairing spicy store-bought chicken ribs with a rich, toasty soy sauce noodle bowl infused with perilla oil

A super simple recipe for Japchae Rice that anyone can make at home without fail—quick, easy, and perfectly recreates the smoky flavor of a Chinese restaurant dish.

Garakguksu with deep umami recreated by stir-frying smoked anchovies until crisp to remove fishiness, then simmering them with vegetables and seasoning with soy sauce and cooking wine

A richly flavored yakisoba udon stir-fried with pork belly, seafood mix, and vegetables like onion, cabbage, and bean sprouts in yakisoba sauce and oyster sauce.

A Taiwanese-style beef noodle soup with a rich broth simmered for over 2 hours, finished with spicy Chinese chili oil (not chili paste) and garlic for deep flavor.

A stir-fried jjamppong recipe that quickly stir-fries pork and seafood with Jin-ganjang, chili oil, and gochugaru seasoning to bring out rich umami without the need for wok hei.

A Chinese-style noodle dish made by quickly stir-frying soaked flat glass noodles with chunjang and doubanjiang seasonings, along with vegetables and sausages.