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A Chinese-style garlic tangsuyuk packed with the pungent flavor of coarsely chopped garlic and fried to a crisp with a thick batter, delicious even without sauce.

A popular, easy-to-make kimchi by Baek Jong-won that maximizes crisp texture by soaking radish in sugar and salt, and easily develops deep flavor using leftover rice or flour paste.

Baek Jong-won's original Dakbokkeumtang, made by blanching chicken once to completely remove any gamey odor, then adding sugar first to allow the sweetness to deeply penetrate the meat, and finally seasoning with spicy gochugaru and rich soy sauce.

A refreshing summer ramen served with a sweet and sour broth made from ramen soup, soy sauce, vinegar, and sugar, accompanied by crunchy bean sprouts and vegetables, all enjoyed with ice.

A late-night snack kimchi jeon made by slicing sausages thinly, mixing them into a soft batter, and pan-frying with generous oil to maximize crispiness at the edges.

Simmer pork with shrimp paste in water for an extended period to fully melt the fat into the broth, then add fresh kimchi to create a deep, rich flavor in this kimchi stew.

A chewy stir-fried potato and fish cake dish where potatoes are salted to prevent crumbling and oyster sauce maximizes umami.

A hearty and flavorful radish sprout fried rice enhanced with crunchy radish sprouts and grilled pork belly.

Ohyangjangyuk made by simmering whole pork belly with spices like star anise, and a refreshing Chinese-style cucumber salad

A pasta that maximizes umami with chopped anchovies in olive oil infused with garlic and shrimp, finished with scallions for a clean touch

Baek Jong-won's scallion pork stir-fry, where the rich aroma of pork fat from grilled belly pork is amplified by generous amounts of scallions, delivering intense smokiness and sweet depth of flavor.

Super simple snack featuring crispy air-fried wedge potatoes topped with sweet and savory Bburinkle seasoning.