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A Chinese-style stir-fry featuring crisp vegetables and tender pork, seasoned with doubanjiang and miso paste.

A unique, healthy porridge made by finely grinding well-cooked carrots, thickening with rice flour, and topping with sweet red bean paste. It's as smooth and soft as sweet pumpkin porridge.

A quick chicken porridge made by adding instant rice and vegetables to the rich chicken broth left over from making baeksuk

A quick and easy altari kimchi made without cooking paste, using a combination of dried powder ingredients and Sprite

Lad na, a Thai-style stir-fried noodle dish featuring pork tenderized with baking soda and rice paper noodles in a thick sauce

Korean-style Vietnamese spring rolls with fresh vegetables and sausage wrapped in rice paper, served with a fish sauce made from fermented sand lance sauce, Tabasco, and cilantro.

A hotel-style chicken rice bowl featuring garlic-infused chicken broth rice topped with a special doenjang sauce and grilled chicken.

Soaked soybeans are coated in glutinous rice flour, steamed, deep-fried until crispy, and then glazed in a savory-sweet soy sauce seasoning for a nutty, irresistible snack.

An authentic Italian risotto made by toasting rice in oil, gradually adding warm stock, and finishing with butter and cheese through mantecatura.

A rich, savory, and deeply flavorful Guangdong-style rice porridge made without any seasonings, using sautéed shrimp heads and fried soaked rice (nurungji) in lard oil.

A rich soybean sprout stew made with soaked white beans ground into a paste, simmered with spam, sausages, tofu, and other ingredients for a bold, spicy flavor.

A hearty red spicy rice cake noodle soup made with gap-jeong ramen, bean sprouts, and rice cake dumplings, simmered in a bold broth and served with thick-cut pork belly and seaweed powder for a satisfying meal.