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A traditional northern Chinese-style water dumpling recipe featuring two distinct fillings: a savory pork and chives filling, and a delicate fish and tofu filling.

Authentic Guangdong-style luxury dim sum recipe with translucent wrappers and visible filling

Chef Jung Ji-sun's recipe for menbosa, baked crisp and light in an air fryer without frying in oil.

Dried pollock strips are coated in tempura batter, fried until crispy, then stir-fried in a sweet and spicy sauce for a glossy, rice-stealing, and drinking-accompanying dish.

A spicy and savory mapo tofu rice bowl made quickly with gochujang and doenjang instead of doubanjiang, perfectly suited to Korean tastes.

A premium jjambbong ramyeon with deep flavor, made by stir-frying pork belly and vegetables with oyster sauce and soy sauce to create a smoky wok taste, then adding squid jjambbong ramyeon for extra depth.

A traditional Japanese-style stir-fried udon seasoned with a special oyster sauce, enhanced by crispy bacon and fresh vegetables for a rich, savory flavor.

A well-balanced twist on jeyuk bokkeum where the fresh acidity of lemon juice perfectly cuts through the richness of beef brisket.

A delicious side dish that turns the rich oil from thick pork belly into a savory base for sharp perilla peppers and whole garlic, stir-fried with a sweet-salty sauce that makes it irresistible with rice.

Vietnamese-style bun cha featuring grilled pork marinated in soy sauce, served with rice noodles and vegetables in a tangy sauce.

A rich and nutty seaweed soup made with perilla seed powder instead of beef.

Sizzling beef coated in starch and fried until crispy, then simmered in a savory, garlicky soy sauce