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A dish where shrimp are wrapped in rice paper instead of flour batter, then baked in an air fryer to create a chewy texture like glutinous sweet and sour pork. It is served with a Chinese-style chili sauce made with doubanjiang.

A savory stir-fried noodle dish made by tossing ramen noodles with tuna and oyster sauce for a rich, umami-packed flavor.

A crispy chili shrimp dish where fried shrimp are tossed with stir-fried onions and a rich sauce based on ketchup and oyster sauce, without heat, to keep the crunch.

A unique twist on dumplings, made by cutting leftover japchae and wrapping it in water-soaked rice paper, then pan-frying until the outside is crispy and the inside is moist.

A super simple pasta that recreates a popular dish from a Yeonnam-dong restaurant, highlighting the flavor of ground pork and the crisp texture of garlic scapes.

A Chinese-style japchae with a chewy texture that stays intact, made by stir-frying noodles directly with meat and vegetables over high heat without pre-mixing the noodles, preventing burning and preserving rich flavor.

Stir-fried tender pork loin and sweet onions in spicy chili oil, doubanjiang, and jajang sauce, enhanced with numbing Sichuan pepper powder for an addictive, fiery jajangmyeon

Beef tenderized with egg and starch, stir-fried in a tangy, sweet, and spicy garlic sauce, served with crisp lettuce for a premium dish.

Pan-fried thin slices of pork belly with sweet cabbage, stir-fried over high heat to develop a smoky aroma and simmered in a spicy-sweet sauce, finished with a touch of vinegar for a refined, sophisticated flavor profile—this is a one-bowl Chinese-inspired dish.

A super simple pork rice bowl made with frozen thin pork belly, pan-fried until crispy and then topped with a savory-sweet spicy sauce and moist broth, served with perilla leaves and egg yolk for added flavor.

A budget-friendly dish that mimics the luxurious taste of premium abalone by grilling shiitake mushrooms with butter after making precise diagonal cuts, then simmering them in a savory-sweet sauce with green chili and garlic.

A Western-style pork chop steak made by stir-frying mushrooms in the savory fat from pork belly and combining store-bought sauces in a golden ratio.