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Japchae made by stir-frying pork, carrots, and onions in a soy sauce marinade, and crispy japchae dumplings made using the same filling

Fresh raw oysters gently tossed with a tangy chogochujang sauce and an abundance of crunchy vegetables

A special savory pancake made by julienning sweet zucchini, fragrant perilla leaves, and spicy cheongyang chili peppers, then pan-frying them generously with oysters.

A super simple fridge clean-out rice bowl made by stir-frying leftover cabbage and savory bacon with oyster sauce, served over rice.

A hearty hot pot-style soy sauce tteokbokki made by simmering leftover vegetables, sausages, fish cakes, and savory beef brisket.

Soft tofu coated in starch and fried until crispy, then simmered in a spicy-sweet Chinese-style sauce for a tender yet chewy rice bowl

A refreshing kimchi soybean sprout soup to soothe the stomach after the holidays. Made with aged kimchi, soybean sprouts, and various fish cakes and ham, this hearty and spicy soup is simmered like budae jjigae.

A super-simple rice thief side dish made by quickly stir-frying crunchy mung bean sprouts and savory Spam over high heat, skipping the glass noodles.

A light diet side dish that brings out the moisture and sweetness of vegetables by stir-frying eggplant and tomato in olive oil.

A stir-fry that brings out the savory richness of beef brisket and the spicy kick of pork, cooked with vegetables.

A restaurant-style spicy-sweet dakgalbi stir-fried with crunchy soybean sprouts and a savory special sauce

A highly refined special Chinese-style fried rice made with homemade scallion-garlic oil, crispy fried tofu, and blanched shrimp