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A faithful basic dakbokkeumtang made with cut-up chicken, simmered down in a perfectly balanced spicy-sweet sauce.

An airy, moist bomb gyeran-jjim that puffs up high above the ttukbaegi, just like at a Korean meat restaurant.

An ultra-simple samgyeopsal kimchi fried rice flavored with scallion oil and all-purpose oyster sauce, without the hassle of making a separate seasoning sauce.

A lightning-fast fried rice that sears green onion oil, garlic, bacon, and shrimp, then burns soy sauce on one side of the pan to create an authentic Chinese-style wok hei flavor.

Create a golden ratio seasoning easily using a measuring cup and water bottle, then enjoy authentic Japanese-style sukiyaki with burdock root and beef.

A budget-friendly, high-quality dish featuring pork shoulder marinated in a rich homemade soybean paste sauce and stir-fried with moisture-packed cabbage for a tender, juicy result.

A budget-friendly, high-value side dish that guarantees two bowls of rice—savor the rich, savory pork stir-fried in green onion oil, simmered with tofu and a special seasoning sauce.

A delicious pan dish featuring spicy kimchi fried rice stir-fried with chili oil, bursting sweet corn, savory mozzarella cheese, and soft-boiled eggs.

Squid and vegetables like green onion and zucchini are stir-fried in scallion oil, then quickly sautéed with spicy seasoning over high heat and served on top of rice for a hearty Journalist Restaurant Squid Rice Bowl.

A premium homemade shrimp burger featuring a roughly chopped shrimp patty that's fried until crispy, paired with a tangy wasabi onion mayo sauce.

A spicy-sweet gyeran bokki made by simmering boiled eggs in a gochujang sauce with Korean fish cake (eomuk), large green onion, and cheongyang chili pepper for a hearty finish.

A hearty Korean BBQ restaurant-style doenjang rice bowl made by stir-frying thinly sliced beef short plate, zucchini, onion, and other vegetables in a savory doenjang seasoning and serving it with rice.