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Hong Kong-style steamed scallops made by simmering scallops, glass noodles, and cheongyang chili peppers in a spicy chili sauce for a sharp, spicy finish.

Crispy-on-the-outside, moist-on-the-inside menbosha made by generously stuffing minced shrimp between slices of bread and frying at a low temperature with animal fats

A dish of whole pork belly simmered with aromatic vegetables, then braised for 1.5 hours in a Chinese-style soy sauce until it melts in your mouth.

A luxurious drinking snack made by stir-frying cleaned live abalone and its innards in garlic oil, then coating them with the nuttiness of butter and the savory depth of soy sauce.

A clear soup brimming with the aroma of the sea, made with tender seasonal fresh seaweed and plump oysters for a refreshing finish.

A fragrant and spicy oyster oil pickle made by marinating fresh oysters in olive oil, garlic, and peperoncino.

A spicy and refreshing galchi-guk made with fresh young hairtail, radish, potato, zucchini, and king oyster mushroom simmered in rice water

A perfect squid japchae featuring spicy and sweet stir-fried squid combined with bouncy glass noodles, making it an excellent main dish or bar snack.

A flavor-packed pork neck steak with king oyster mushrooms pan-fried in butter, served with a sweet apple cream sauce.

A super simple stir-fried tofu dish that uses leftover mushrooms and vegetables from the fridge, enhanced with oyster sauce for extra savoriness.

A super-simple side dish of shiitake and king oyster mushrooms cooked in the microwave, then seasoned with soup soy sauce, sesame seeds, and optional perilla seeds for a nutty flavor.

A versatile spicy pork topping that maximizes savory depth and spicy flavor when you add just one or two tablespoons to any ramyun.