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A home-style Japanese tonkotsu ramen made rich and deep with pork bone extract and homemade chashu

A country fried steak featuring beef coated in frying mix and egg batter, fried until crispy, and served with a savory cream sauce and mashed potatoes for a hearty meal.

A hearty, spicy frozen pollock stew loaded with pollock milt and cod roe, finished with a special wild chive dipping sauce that rivals restaurant quality.

A budae jjigae made with a deep, spicy broth by adding beef meatballs and scallion kimchi to an 8-hour simmered beef brisket stock

Instead of a thick flour coating, this jeon is made by thinly coating lotus root with Korean pancake mix, bringing out the flavor of the shrimp in a slow-aging recipe.

These are light dumplings made with eggplant wrappers. Coated in starch and steamed, they have a chewy texture, and are recommended for those who find wheat dumpling wrappers heavy.

A thick, dry jjajang made quickly by stir-frying only onions and large green onions.

An exotic-tasting shakshuka made by simmering vegetables like onion, bell pepper, and bacon with tomato sauce and spices, then cooking eggs in the mixture.

A summer delicacy, this chilled soup features eggplant quickly cooked in the microwave, shredded with a fork, and served in a refreshing anchovy broth.

A slow-aging side dish made by stuffing microwave-steamed zucchini with a spicy and tangy seasoning sauce.

A chewy side dish made by marinating dried pollock strips with raw sugar and mirim, then stir-frying with kkwarigochu and a savory seasoning.

A rich and savory budae jjigae ramyun made in just 5 minutes using only ramyun seasoning, ketchup, and beef bone powder