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Hong Kong-style steamed scallops made by simmering scallops, glass noodles, and cheongyang chili peppers in a spicy chili sauce for a sharp, spicy finish.

A Chinese-style soup made by adding enoki mushrooms and crab sticks to chicken stock broth, thickening with starch slurry, and finishing softly with egg whites.

A super simple main dish of sweet and tangy garlic chive muchim served alongside savory grilled smoked duck.

A super-simple egg soup made clean and smooth in just 10 minutes without stock, using chicken stock powder and soy sauce for flavor.

A crispy kimchi pancake made by first pan-frying pork belly, then cooking the batter in the savory rendered pork fat with large green onions and kimchi.

Crispy fried pork belly wrapped in rice paper, served with a sweet and sour sauce.

Authentic homemade jjajangmyeon with finely minced pork and vegetables stir-fried in chunjang, enhanced with a subtle ginger aroma for extra savoriness

A refreshing summer kimchi made by mixing firm, crunchy chorongmu with a sauce of ground red chili peppers

Tender, soft-braised perilla sprouts with a fragrant broth, perfect for mixing with rice.

A dish of whole pork belly simmered with aromatic vegetables, then braised for 1.5 hours in a Chinese-style soy sauce until it melts in your mouth.

Pork samhap, a spicy dish of pork, salted pollock roe, and radish tossed in a fiery seasoning

A yubu poke made by pan-frying thinly sliced beef short plate and vegetables in olive oil, then seasoning with the sauce from a yubuchobap kit for extra savory depth.