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A delicious eggplant fritter shaped like fingers, crispy on the outside and moist on the inside

A Chinese dish where crispy-on-the-outside, moist-on-the-inside fried chicken is topped with a sauce that combines the refreshing and sweet flavors of fresh lemon.

An Italian-style mixed fry using semolina flour for a thin, crispy batter that highlights the natural flavors of the ingredients.

Made by grinding fresh potatoes and mixing with starch, then steamed into a chewy, satisfying Gangwon-style potato rice cake filled generously with sweet black soybeans and mung bean fillings.

A savory dish featuring a spicy sauce made by frying doubanjiang in oil to bring out a smoky, burnt aroma, served over noodles or rice.

Enhanced with the rich flavor of store-bought galbi and balanced in consistency with fresh potato juice, this week-long all-purpose gangjungjang is not overly salty and perfect for mixing generously into rice or using as a wrap sauce.

A devilishly addictive baijiu snack made by soaking and boiling dried peppers to reduce their spiciness, coating them in starch and sesame seeds, and frying them until crispy along with peanuts.

A high-end Chinese-style fish dish made by scoring rockfish fillet with a delicate lattice pattern, deep-frying until crispy, then topping with a sweet and sour sauce to resemble a squirrel shape.

A dessert that adds a unique twist to sweet potato matang by pairing it with mint chocolate.

An exotic giant kimbap filled with crispy baked chicken thigh, sweet and crunchy firm peach kimchi, and soft scrambled eggs.

A crispy Nurungji Menbosha topped with a spicy, thick seafood sauce, served as a luxurious fusion Chinese dish.

Pan-seared to color, then air-fried for a crispy exterior and fluffy interior — the perfect steak garnish.