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A side dish of shiitake mushrooms cooked by steaming in kelp broth instead of frying in oil, preserving a firm, chewy texture and a luxurious sheen from jujube syrup

Sautéed fragrant perilla peppers with dried anchovy sauce first, then enhanced with chili oil and oyster sauce for a chewy texture and deep flavor—this is a beloved home-style side dish.

Soak potatoes in salt and syrup beforehand to remove moisture, preserving a firm, chewy texture—perfect as a side dish.

A rich, savory Chinese-style jajangmyeon enhanced by the Maillard reaction from onions and meat, with a secret technique of letting it rest after simmering to deepen its flavor.

Blanch chicken wings in cola to remove gamey odor, then simmer them in a savory-sweet soy-bean paste and oyster sauce glaze

Fresh oysters seasoned for immediate serving with lemon, red pepper flakes, anchovy fish sauce, and sliced chestnuts.

Traditional pressure cooker oyster rice made without soaking the rice, using moisture from radish and kelp to achieve a firm, chewy texture.

From salting napa cabbage to layering seokbakji, a fail-proof traditional gimjang kimchi with 50 years of expertise

Chewy soy-braised potatoes that stay intact by first removing moisture in the microwave before braising.

A stir-fried squid dish that uses minimal vegetables, quickly stir-frying squid and chili peppers in a rich sauce to bring out savory depth and spiciness.

A hearty mandu jeongol packed with seasoned beef, fresh mushrooms, and napa cabbage, simmered in a spicy dadaegi and broth.

An Andong-style soy sauce braised chicken made by adding unsoaked dried glass noodles directly into the pot and boiling vigorously for 20 minutes with a golden ratio of soy sauce and sugar.