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A refreshing cold soup made with bean sprouts and dried kelp stock, enhanced with pickled cucumber and half a tablespoon of vinegar for a crisp, lively flavor.

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

A restaurant-style cabbage sauce that tames the greasiness of meat with a sweet and savory soy base, enhanced with mustard powder and cola.

A Sichuan-inspired stir-fry that quickly cooks tender shrimp with celery and cashews in a spicy-sweet-tangy gongbo sauce.

A refreshing broth made with bean sprouts and tuna sauce, featuring noodles that are first scooped out to preserve texture for a hangover remedy ramen.

A spicy Chinese-style pasta made by stir-frying spaghetti with flower crab, doubanjiang red sauce, and chili oil, then adding egg to create a rich consistency.

A spicy, numbing mala sauce stir-fries pork belly, rice cakes, and fish cake, delivering a bold, addictive flavor that’s both fiery and satisfying.

A rice bowl generously topped with grilled pork neck and a Japanese-style green onion sauce made with large green onion, chicken stock, oyster sauce, and sesame oil

A diet salad made in 5 minutes without heat by combining shredded cabbage with drained tuna, tuna sauce, perilla oil, and seasoned seaweed.

A Korean barbecue restaurant-style doenjang sulbap, simmered down with beef and a golden ratio of doenjang, ssamjang, and gochujang seasonings mixed into rice.

A refreshing and crisp summer yeolmu water kimchi made with a wheat flour paste and blended fruits

A clear, spicy squid and radish soup seasoned with fermented shrimp and fermented anchovy sauce, delivering deep, refreshing flavor without any artificial seasonings.