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A Korean wild chive sauce enhanced with kelp soy sauce and anchovy fish sauce, blended with a small amount of soju for depth of flavor.

A smooth and simple seaweed soup made by simmering toasted dried seaweed in sesame oil, then gently swirling in a soft egg mixture for a rich, velvety finish—no meat required.

A delicious fried rice finished with a spoon of secret furikake, where grilled ham and crisp kimchi are stir-fried in gochujang seasoning and enhanced with fragrant green onion oil.

A richly flavored beef seaweed soup enhanced with soy sauce and anchovy sauce, finished with a hint of toasted sesame oil for depth and richness.

A hearty market stew made by stir-frying meat and vegetables in savory beef fat, rendered from beef fat trimmings, then simmering with radish and napa cabbage for a refreshing taste.

Chinese-style Jisamseon made by quickly stir-frying eggplant, potato, and bell pepper coated with starch and fried, then tossed in a savory soy sauce seasoning.

A spicy and refreshing bracken hangover soup made by boiling bracken and various seasonings in pork backbone broth

A super simple rice bowl with crispy pan-fried pork, flavored with garlic, pecorino, and oyster sauce, topped with crisp bok choy and bean sprouts.

An ultra-simple gyeranjjim made by first dissolving seasonings and vegetables, then cracking eggs and pricking the yolks, and microwaving for just 2 minutes.

A spicy and sweet stir-fried squid with a smoky flavor and crisp vegetables, perfect as a side dish for rice or a hearty rice bowl.

A fusion ramen that creates a deep, spicy jukgaejang broth in just 3 minutes by adding pork belly fat, gochugaru, and anchovy sauce to sari gomtang ramen.

Transform leftover soggy delivery chicken into a savory, slightly sweet rice bowl with caramelized onions, oyster sauce, tonkatsu sauce, and soft scrambled eggs.