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Using cola to achieve sweetness and rich color, seasoned with oyster sauce for a simple, foolproof steamed chicken that anyone can easily make

A spicy and refreshing soup featuring skewered fish cakes and crisp bean sprouts, seasoned with gochujang and oyster sauce

A standout noodle dish that elevates Chef Lee Yeon-bok's bibimbap noodles by topping them with crispy fried pork belly, intensifying the spicy, tangy, and savory flavors.

Grilled chicken thigh meat with green onions, simmered in a savory-sweet sauce, perfect as a hearty snack or side dish

A unique stew using an entire bottle of herbal tea instead of star anise, delivering the rich, deep flavor reminiscent of Chinese restaurant-style braised pork belly, made with chicken thigh meat.

Sear vegetables and slab pork belly over high heat in a pan to develop a smoky flavor, then add whole soybean curd for a hearty, satisfying hangover remedy jjamppong ramen.

A one-pan rice bowl featuring grilled pork belly and cabbage stir-fried together and enhanced with oyster sauce and tonkatsu sauce, served over steamed rice.

An innovative eggplant rice bowl that recreates the crispy exterior and tender interior texture of grilled eel using a microwave and starch powder.

A super simple Thai-style pork over rice made in 10 minutes without chopping, using crown daisy and fish sauce instead of water spinach and fish sauce.

A quick and easy one-pot steamed chicken using leftover cola and store-bought japchae ramen, no separate seasoning required—deliciously savory-sweet bite-sized chicken

A spicy-sweet stir-fry of tender chicken thigh meat and crisp vegetables in a subtly curry-flavored sauce, generously melted with rich cheese

A hearty, aromatic jajang-style ramen with a robust umami depth and spicy kick, achieved by fusing the oil from pan-fried vegetables and chili tuna to mimic the authentic aroma and flavor of a professional restaurant.