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A generous serving of spicy braised chicken feet, where doenjang eliminates gamey odors, and tonkatsu sauce adds a sweet and savory depth to the crunchy bean sprout broth.

A highly addictive spicy and sweet stew made by pan-frying chicken thighs until golden, then adding tomato sauce and buldak sauce to create a rich, deeply flavored broth.

Browning pork shoulder, then simmering it with gochujang seasoning and tofu in the rendered fat until thick, a true rice thief dish that empties two bowls of rice.

A super speedy jangajji that doesn't require long aging, made instantly in the microwave by mixing soy sauce, vinegar, and sugar.

A hangover-curing ramyeon that maximizes flavor by dropping freshly made shrimp mixture in meatball form into store-bought jjambbong ramyeon broth and adding a kick of anchovy fish sauce.

An ultra-simple garlic fried rice that perfectly replicates the rich flavor of butter using the savory notes of sliced garlic, minced garlic, and mayonnaise.

A creamy fusion tteokbokki with chewy rice paper glass noodles added to a mild rosé sauce based on milk and gochujang.

An unusual buchujeon with breadcrumbs added at the end, frying the whole pancake as crispy as a cracker, not just the edges.

An Asian-style oil pasta stir-fried with savory pork belly, crunchy vegetables, and umami-rich oyster sauce.

A spicy stir-fry made with fresh vegetables, glass noodles, and tender beef small intestine, tossed in a homemade spicy sauce.

A special deopbap with crispy fried tofu coated in a sweet and sour chili-style gangjeong sauce, using a plastic bag for easy breading.

A simple Japanese-style pork bowl made by grilling pork belly until golden and simmering it in a homemade soy sauce with ginger flavor.