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A super simple bracken fern stir-fry coated in a sweet and savory all-purpose soy sauce seasoning and finished with the nuttiness of perilla seed powder.

A homemade chili oil bibimmyeon where pan-seared pork belly and its hot rendered oil are poured directly over the seasoning to burst with flavor.

A rich tonkotsu ramen topped with homemade char siu made by quickly braising grilled pork belly in a soy sauce mixture and torching it for a smoky flavor.

A super simple no-oven lasagna made by layering flat mandu, tomato sauce, and mozzarella cheese in a pan and baking it briefly.

A super simple dish where you fill the gaps between round-fried mandu with soft egg mixture, top with sauce and cheese, and bake like a pizza.

A fusion gratin dish made by layering store-bought frozen kimari, topping with tomato sauce and mozzarella cheese, then baking.

Add plenty of water and simmer perfectly to bring out the fluffy texture — super simple gamja-jorim

A refreshing and light rice bowl featuring blanched chicken topped with finely chopped green onions and a tangy soy sauce.

A nostalgic drinking snack of crunchy salted cabbage and cucumber mixed with crab sticks and eggs, tossed in savory mayonnaise.

A Japanese-style chicken meatball skewer made from minced chicken dough mixed with perilla leaves and starch, rounded and grilled, then coated with a sweet soy tare sauce and torched for a smoky flavor.

A nourishing pot rice made by sautéing abalone and its innards with homemade garlic butter for deep flavor.

A healthy, special pot rice made by using kelp-soaked water for the rice water and topping it with gondre seasoned with fish sauce and perilla oil.