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A clean oil pasta with the sharp aroma of garlic, large green onion, and chili pepper, plus the chewy umami of mushrooms.

A hearty, spicy soup made by simmering various mushrooms, large green onion, and tofu in a shiitake mushroom broth with a fiery dadagi seasoning.

A savory vegan japchae loaded with chewy glass noodles, umami-rich shiitake mushrooms, and colorful vegetables

Homemade chicken double-fried for crispiness, coated in a spicy soy sauce with a sharp garlic kick

A deeply flavorful curry with a meat sauce feel, made by stir-frying ground beef and finely diced vegetables, then adding ketchup and Worcestershire sauce for extra savoriness.

A special Andong jjimdak recipe with a sweet and salty sauce, enhanced by the pungent, spicy kick of garlic and dried chili peppers.

A super-simple Japanese-style tantanmen ready in 10 minutes, made rich and spicy with unsweetened soy milk, tahini, and stir-fried pork.

A sweet and savory soy sauce bibim guksu with nutty sesame oil that everyone, young and old, can enjoy.

A clean, spicy jeyuk bokkeum that uses gochugaru and fermented sand lance sauce instead of gochujang for a light, savory depth.

A soft and mild Korean steamed egg recipe, gently cooked in an earthenware pot with broth for a fluffy texture.

A signature cold pasta by Chef Sung Anh, featuring a deeply savory abalone broth made from slow-simmered fresh abalone with sherry, mirin, and soy sauce, enhanced with the bright acidity of lemon and the rich aroma of olive oil—perfect for enjoying chilled.

A jjageuli dish made by stir-frying pre-seasoned pork in scallion oil with soy sauce, doenjang, and gochujang, then simmering it with potatoes cut to different sizes until thick and rich.