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Chef Jung Ho-young's ultra-simple chicken stew, where chicken is first sautéed with soy sauce to deeply season the meat, then combined with golden ratio seasoning and vegetables for a quick 15-minute finish.

Chewy spicy pork rind grilled with a seasoning of gochugaru, gochujang, and soy sauce

Stir-fried pork and kimchi with a spicy sauce of gochujang, doenjang, and soy sauce—a true rice thief.

A spicy, clean-tasting fish cake stir-fry with long-lasting soft texture, enhanced by doubanjiang and chili oil

Stir-fry thin-cut pork belly with chewy udon noodles using tonkatsu sauce, oyster sauce, and sugar for a universally appealing sweet-savory stir-fried udon.

A luxurious hot pot featuring tender beef shank and chewy tendon, simmered in a rich ox knee soup and served with a special mustard sauce.

A refreshing oden soup simmered with a rich anchovy broth, seasoned with soy sauce and anchovy sauce, enhanced with spicy green chili, aburaage, and ssukgat for a cool, savory finish.

Crispy on the outside and chewy on the inside, this kway teow is made with affordable pork loin and potato starch batter, then tossed in a spicy ginger sauce for a bold, aromatic flavor.

Grilling chicken thigh meat like frying to achieve a crispy exterior and juicy interior, then simmering it in a rich, savory garlic soy sauce—perfect even for children who can't handle spicy food.

Radish is pickled with coarse salt and starch syrup until firm and chewy, then mixed with various seasonings including onion, ginger, and saeujeot for a deep-flavored seolleongtang restaurant-style kkakdugi.

Military-style duck bulgogi made by marinating duck slices with fresh vegetables like onions and cabbage in a spicy sauce, then grilling them.

A diet-friendly stir-fry that reduces calories by thoroughly drying out the moisture from tofu and cabbage, enhanced with rich perilla oil and spicy green chili for flavor.