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A hearty, spicy broth loaded with minari, mushrooms, and beef, enjoyed as a course that ends with kalguksu noodles and fried rice

A classic dakbokkeumtang where chicken pieces are briefly blanched to coat the surface, then simmered with onion, potato, and savory seasonings until the sauce reduces to a rich consistency.

A rich garlic tteokbokki that brings out a pleasant pungency and deep savory flavor with a generous amount of minced garlic.

Jjajangmyeon with enhanced flavor from chunjang fried in oil and vegetables stir-fried in rendered pork fat

A Thai-style fried rice made by stir-frying plump shrimp, pungent garlic, and chili in butter, then adding scrambled eggs, jasmine rice, and basil fragrance.

A speedy shrimp dish with plump shrimp stir-fried in butter with minced garlic, enhanced with oyster sauce, chili oil, and Shaoxing wine

Taiwanese gua bao made by stuffing fluffy bao buns with sweet and savory braised pork belly, cucumber, cilantro, and crushed peanuts

A Chinese-style dish of tender beef and crisp broccoli quickly stir-fried in a savory oyster sauce seasoning

This Zicova-style chicken features chicken thigh skin fried until crispy, then stir-fried with rice cakes and large green onion in the rendered fat, and simmered in a spicy sauce.

A one-bowl meal featuring tender fried chicken thigh, a sweet-savory glaze, and rich mayonnaise.

A rice bowl dish made by stir-frying tender beef sirloin coated in potato starch with an oyster sauce seasoning and the aroma of pungent whole black pepper.

Steamed oysters packed with the flavor of the sea, steamed in a pot for just 10 minutes, with a savory garlic crunch topping that perfectly masks any fishy texture.