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A high-protein, low-calorie healthy pizza made with squeezed tofu and ground pork instead of flour dough.

A spicy saeu-tang made by boiling leftover shrimp and shrimp heads with vegetables, flavored with anchovy sauce and doenjang for a savory and refreshing broth.

A unique trio of appetizers featuring a special egg mixture seasoned with galbi jjim sauce, maximizing the delicious sweet-savory appeal.

A hangover soup made with dried pollack, softened by soaking, and seaweed, seasoned with fish sauce for umami, then simmered until deeply flavorful and refreshing.

Press the chive roots with the back of a knife to maximize their aroma, then lightly toss with vinegar and universal seasoning sauce for a refreshing spring side dish that stimulates the appetite.

Crispy on the outside, tender on the inside honey garlic pork ribs, easily made with a tea bag and store-bought sauce, no knife needed.

A super simple pasta that recreates a popular dish from a Yeonnam-dong restaurant, highlighting the flavor of ground pork and the crisp texture of garlic scapes.

A premium savory pancake that maximizes crispiness and fragrance by minimizing batter and generously filling with fresh water dropwort and dried shrimp

A traditional clam jjamppong with a refreshing, savory depth from clams and the spicy tang of chili powder.

A refreshing and spicy Chinese-style cucumber salad made by lightly pounding cucumbers with the back of a knife, then tossing them with Sichuan pepper oil and chili oil for a tangy-sweet, numbing flavor.

A Chinese-style japchae with a chewy texture that stays intact, made by stir-frying noodles directly with meat and vegetables over high heat without pre-mixing the noodles, preventing burning and preserving rich flavor.

Stir-fried tender pork loin and sweet onions in spicy chili oil, doubanjiang, and jajang sauce, enhanced with numbing Sichuan pepper powder for an addictive, fiery jajangmyeon