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Chinese-style meat fritters made with tender pork loin marinated in savory seasoning and coated in a special starch batter, then fried to golden crisp perfection.

A rich and thick Chinese-style crab meat omelette with a subtle ginger aroma

A super-fast pork ribs stew cooked in just 15 minutes using a special sauce with fermented soybean paste and a pressure pot, resulting in tender, melt-in-your-mouth ribs.

Lee Yeon-bok chef's authentic tangsu-guk that ends the debate between dipping and eating dry—crispy on the outside, soft on the inside.

A super simple recipe that lets you enjoy two textures at once—crispy outside and moist inside—using frozen dumplings.

A classic Andong jjimdak recipe that boasts a rich color and sweet-savory flavor rivaling specialty restaurants.

Authentic jajang made by stir-frying crisp onions and fresh seafood with chunjang without adding any water

A delightful Guangdong-style sweet and sour pork with a tangy-sweet ketchup sauce, paired with crisp vegetables and refreshing fruits

Authentic Kkanpunggi recipe with crispy fried chicken and spicy-sweet homemade sauce, taught by a master of Chinese cuisine

A signature dish by Chef Jung Ji-sun, featuring fresh rib meat with ample minced garlic, coated in starch and glutinous rice flour, then deep-fried to a crisp perfection.

A classic Chinese dish featuring crispy fried pork tossed quickly over high heat with a tangy, sweet, and spicy garlic sauce.

A dish featuring crispy fried chicken thigh meat, quickly stir-fried in a sweet and sour spicy homemade sauce without prior marinating.