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Vegan chow fun with wide rice noodles, tofu, shiitake mushrooms, garlic chives, and mung bean sprouts stir-fried over high heat for an intense wok hei flavor

A simple, spicy soy sauce dressing poured over soft tofu with green chili, finished quickly in the microwave.

Osam bulgogi made by marinating squid and pork belly in a savory, spicy sauce, then grilling and enjoying with soybean sprouts and shredded scallions.

Chewy webfoot octopus and tender rice cakes coated in a sweet and spicy gochujang sauce with a hint of smoked paprika, delivering a deeply savory webfoot octopus tteokbokki.

A clean side dish of eggplant gently steamed and hand-torn along the grain, then tossed in a sweet and spicy soy sauce dressing.

Spicy ground beef stir-fried with tomato pasta sauce and Tabasco, topped with avocado sour cream and served on crispy Doritos.

A homemade all-purpose chili oil with deep Chinese-style flavor, made with sautéed shallots, doubanjiang, and tongue-tingling Sichuan sansho pepper

A Thai-style stir-fried noodle dish made with wide rice noodles, spicy garlic and Thai chili peppers, a savory sauce, and basil, all tossed over high heat.

A Chinese-style stir-fried noodle dish where plump shrimp, crisp vegetables, and chewy noodles are quickly tossed over high heat with oyster sauce and hoisin sauce seasoning.

A slushy mul naengmyeon made by blending deeply infused beef broth and tangy dongchimi liquid in a golden ratio

A refreshing, sweet-and-sour, spicy radish salad made by tossing julienned radish with gochugaru and fermented anchovy sauce.

A summer side dish by Chef Jung Ho-young, made by thinly spreading a savory seasoning blended with ground anchovies onto perilla leaves.