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Spicy braised pork ribs steamed in a rice cooker until the meat falls off the bone, using only grated radish as the base instead of water.

A spicy-sweet boneless dakbokkeumtang made in just 24 minutes using a large bowl and a microwave, no need to stand over the stove stirring.

A rice thief stew that maximizes savory flavor by thinly slicing ham and sausages and pan-frying them until golden brown in oil, then adding bean sprouts for a refreshing taste.

A restaurant-style sweet and spicy dakgangjeong that boasts extreme crunchiness, made by double-frying chicken coated in a batter of starch and chicken fry mix, then a final coating of rice flour.

A side dish made by sandwiching Spam between tofu, coating with starch, pan-frying until crispy, then glazing in a sweet and spicy gochu pepper sauce.

A seasoned chicken that maximizes umami with doubanjiang and barbecue sauce, finished with a creamy white sauce drizzled in a zigzag pattern, in the style of supreme chicken.

An ultra-simple side dish of stir-fried eomuk, made by tossing all ingredients and sauce into a pan without pre-sautéing or following a specific order, then simmering with water.

An ultra-simple sweet potato mattang where oil and sugar are added with the sweet potatoes all at once, and the lid is closed to simultaneously fry and coat with syrup.

Fried using the sweet potato's natural starch without a coating, then coated in melted sugar syrup to create a delicate, thread-like pull—this is a traditional Chinese-style sweet potato pats.

A ramen that perfectly recreates the rich, savory flavor of traditional potato soup by adding pork belly, ssamjang, and perilla seed powder to sari gomtang ramen.

Pan-seared pork belly with a crispy, chewy coating made by dusting potato starch onto the fat, served with a sweet and savory scallion sauce in a Chinese-inspired style

A super simple spicy shrimp and bean sprout steamed dish made in just 5 minutes by tossing all ingredients into a pan and stir-frying with seasoning sauce.