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A Thai-style cold japchae made by tossing mung bean noodles with blanched shrimp and pork in a sweet and sour fish sauce dressing

An authentic tomato spaghetti generously infused with the aroma of fresh basil and olive oil in a freshly simmered tomato sauce.

A deeply flavored kimchi jjim made by slowly simmering thick pork neck and whole aged kimchi with perilla oil, eoganjang, and maesil syrup until the liquid is reduced.

Chungmu gimbap with spicy stir-fried dried radish strips, squid, and Korean fish cake (eomuk)

Mackerel roasted in an oven and aged kimchi stir-fried in perilla oil are cooked with rice and tsuyu in a pot, finished with garlic chives.

A unique pickled side dish made by marinating ripe avocado in a tangy, savory soy sauce seasoning

Crispy on the outside, moist on the inside vegan gyoza dumplings, made chewy with grated yam and pan-fried with a flour-water slurry to create a crispy wing.

Gejang jjigae rice made by cooking steamed geodaeu with rice and radish, served with a savory sauce

A spicy and savory fusion jjamppong pasta that combines the heat of bacon, seafood, and chili powder with marinara sauce, fresh cream, and cheese.

A super simple oil pasta finished in no time, with the savory depth of fish sauce added to a garlic and olive oil base.

A light and healthy meal of salted zucchini noodles and chicken breast quickly stir-fried in a savory garlic oyster sauce seasoning.

A spicy seafood stir-fried udon made with an assortment of seafood and chewy udon noodles, coated in a spicy sauce with a smoky aroma.