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Tangy shrimp dumplings made with minced cocktail shrimp seasoned with chives and green onions, creating a chewy texture.

Mala cream pasta made by stir-frying thinly sliced beef short plate, cocktail shrimp, and vegetables, then tossing with a numbing and spicy mala cream sauce

A sophisticated tofu dish where firm, golden-brown fried tofu is stir-fried with the rich aroma of shiitake mushrooms and a spicy-sweet-tangy Sichuan-style perilla seed sauce.

A hearty side dish made by stir-frying cubed spam with fresh kimchi that has been rinsed to reduce saltiness, seasoned with a spicy-sweet gochujang sauce for a satisfying meal.

Pan-fried ground pork with dry sherry to eliminate any off-flavors, then simmered with spicy perilla peppers and soy-based seasoning for an exceptional side dish.

A Chinese-style japchae rice with rich flavor from gochujang oil, quickly stir-fried with glass noodles and vegetables over high heat.

A premium meat dish that transforms leftover frozen pork belly into a savory, crispy stir-fry with crisp vegetables and oyster sauce, eliminating any off-flavors.

A fragrant perilla leaf pancake made by finely chopping leftover perilla leaves and incorporating them into a filling, then folding into a neat triangular shape to seal in the rich meat juices.

A super simple vegetable side dish where thickly sliced onions are stir-fried with olive oil and minced garlic, then enhanced with carrot, Cheongyang chili pepper, soy sauce, and oyster sauce for maximum umami.

Tender chicken marinated with baking soda and braised in a rich chunjang sauce for a flavor-packed jjajang jjimdak

Premium yellow croaker strips stir-fry with a tender, moist texture thanks to quick soaking and potato starch for maximum chewiness, avoiding toughness from the original dried fish.

Potatoes are pre-soaked in maltose and sea salt to prevent crumbling, while fish cakes are microwaved to preserve their chewy texture—this flavorful stir-fry makes a perfect side dish for rice.