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A sandwich generously filled with sweet and savory Korean-style bulgogi, tangy radish and carrot pickles, and fresh vegetables in a baguette.

A rich pork bone broth simmered with napa cabbage leaves and tender potatoes

A whole napa cabbage kimchi, fermented with a spicy gochugaru seasoning and savory seafood broth, perfect as a household side dish.

A traditional Vietnamese rice noodle soup featuring a rich broth simmered with oxtail, onion, and spices, served with rice noodles, beef, and mung bean sprouts.

A chef-style golbaengi somyeon that boosts savory depth and flavor using the liquid from canned whelks and dried pollock inner flesh.

Crisp watermelon rind salad made by slicing the white part of discarded watermelon and marinating it in a spicy-sweet dressing

A spicy-sweet stir-fry of blanched webfoot octopus with thin jjolmyeon noodles and crunchy vegetables.

A Japanese-style savory pancake loaded with crunchy cabbage, rich pork belly, and shrimp, pan-fried until golden brown.

A nourishing fish cake soup by Chef Sung Anh, featuring fresh mussels and washed perilla seed kimchi for a refreshing, rich umami flavor, with thin noodles adding heartiness.

Red shrimp coated in flour and fried, then quickly stir-fried with butter and garlic for a springy texture.

Chicken braised in Jin-ganjang, Haeseon-ganjang, star anise, and other spices until tender, served with a creamy mashed potato sauce

Fried chicken thigh meat until golden brown, quickly stir-fried in a sauce made with butter, garlic, lemon, and dried anchovy sauce, resulting in crispy texture.