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A chewy kimchi jajang made by boiling a fermented dough with potato starch and egg in a broth of sour kimchi and dried anchovy-kombu stock

A Japanese-style egg rice dish featuring soft eggs and a savory soy sauce, served over rice.

A chewy potato strips stir-fry with reduced crumbling, achieved through brief soaking in salt water and blanching

Crispy on the outside, moist on the inside, these oyster pancakes are coated in a flour batter and starch powder instead of egg wash, eliminating any fishy smell.

A cheese potato pancake made by grating potatoes and adding Camembert and mozzarella cheese, then pan-frying to maximize nuttiness and savory depth.

A super-simple vegetable stir-fry featuring blanched bok choy with a pungent garlic aroma and a special Chinese-style sauce, perfect as a side for rice or an appetizer.

A unique delicacy rice bowl made by microwaving and roughly mashing potatoes, then topping rice with a savory stir-fried minced pork sauce to mix and eat.

A super-simple potato and saury braise that uses the liquid from the canned saury as a flavor base, deepened with doenjang and gochujang for a rich, savory taste.

An old-style Western fruit salad with potatoes and eggs steamed together, and boiled egg yolks mashed into the sauce base for maximum richness and density.

A moist and rich dakbokkeumtang made with plenty of minced garlic, fermented anchovy sauce, and 12 minutes of medium-heat cooking

A refined upgrade of potato salad with crispy bacon and crunchy vegetables, enhanced by the luxurious aroma of truffle oil

Thinly shredded potato pan-fried with Spam and perilla leaves until golden, plus a cheese-topped version for extra richness.