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A spicy stir-fry of chewy squid and savory pork belly tossed in a bold blend of chili powder, soy sauce, and gochujang.

A rice thief stew where bite-sized arongsatae (beef brisket) is braised in a sweet and spicy special sauce and enjoyed with fluffy potatoes.

A simple Chinese-style eggplant fritter with a crispy exterior and juicy beef filling inside

A chop steak stir-fried over high heat with vegetables and meat, elevated by a special sauce with whole-grain mustard for extra flavor.

A unique stir-fried tteokbokki with Chinese cuisine flavors, combining oyster sauce, doubanjiang, and ketchup

Tender chicken leg meat, vegetables, and boiled potatoes simmered in a sweet-salty special soy sauce seasoning until the broth reduces to a rich, bubbling consistency

A famous pojangmacha-style spicy braised chicken feet, simmered in a sweet and spicy special sauce until the bones slip right off, topped with soybean sprouts.

Pork marinated in a special sauce tenderized with pear beverage and oyster sauce, then stir-fried over high heat in scallion-infused oil until crispy.

A restaurant-style spicy stir-fried nakji, marinated in a special fiery sauce and quickly stir-fried over high heat.

A chewy and savory soy-braised tofu dish made by coating tofu and oyster mushrooms with potato starch, pan-frying them, and then simmering in a sweet and salty sauce.

A deeply flavored dakbokkeumtang where chili powder and vegetables are first stir-fried in rendered chicken fat, then braised in a golden-ratio sauce until the liquid reduces to a rich glaze.

A deep-flavored tuna gochujang stew with a golden 3:1 ratio of gochujang to doenjang, enriched with the savory flavor of tuna oil and the thickness of potatoes.