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A Paju-style brothless stir-fried jjamppong that perfectly captures the intense wok hei and the rich, spicy, savory depth of the sauce at home.

A recipe that perfectly recreates the deep smoky flavor of franchise charcoal-grilled seasoned chicken at home using a torch and scallion-infused oil.

A spicy stir-fried squid dish built on garlic-infused oil, soy sauce, and oyster sauce, quickly tossed with scored squid and zucchini.

Oyster cutlet with a crispy fried coating and a moist, juicy interior, made by coating plump oysters in flour and breadcrumbs and frying until golden.

A savory side dish of chewy potatoes marinated in salted starch-syrup water, stir-fried with kkwarigochu and small dried anchovies for deep umami.

A smoky, Chinese-style rice bowl with chewy baby cuttlefish, sausage, and vegetables stir-fried in an oyster sauce base for deep umami.

A seafood fried rice featuring shrimp, squid, and crab stick with Sriracha sauce for an exotic spicy kick.

A super simple squid rice bowl made by quickly stir-frying squid and vegetables in fragrant chili oil, created by lightly stir-frying chili powder and Jin-ganjang in cooking oil.

Jjamppong fried rice that brings out the characteristic savory depth and wok-fired aroma of jjamppong using chicken stock, dried shrimp, and chili oil

A Sichuan-style chili japchae rice made by simmering pork and glass noodles in chili oil, adding crunchy Korean piman peppers, and serving over rice.

A unique Chinese-style fried rice where chunjang and pork are stir-fried directly with rice until fluffy, without a separate jjajang sauce.

Chicken buldak-bokkeum-myeon that brings together savory depth and fiery heat with capsaicin and tonkatsu sauce