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A dish where large whole chicken legs are simmered in a sweet and spicy gochujang barbecue sauce until moist and tender.

A super simple mandu guk made with coin broth, frozen dumplings, rice cakes, and a gently cooked egg.

A unique dakbokkeumtang that uses the subtle, fragrant natural sweetness of 100% watermelon juice instead of sugar.

A Southeast Asian-style dish featuring large-cut lamb ribs and crunchy water morning glory stir-fried with a homemade spicy paste, bursting with wok hei.

Pork belly is seared to lock in juices, then simmered in a broth with ssamjang and coffee to eliminate any odor, resulting in moist and tender bossam-style suyuk.

A unique menbosha with crispy bread and chewy shrimp, plus savory melted cheese in between

A unique side dish that offers an addictive flavor by stir-frying celery, which can be difficult to eat raw, with pork and oyster sauce for a crisp texture.

A home-style braised dish where potatoes are first stir-fried like deep-frying to keep them chewy without breaking, and pork and Korean green chili peppers add sweet and savory appeal.

A delicious noodle dish where crunchy spring cabbage marinated in a sweet and tangy sauce is mixed with chewy somyeon noodles and aromatic sesame oil.

A super affordable side dish made by stir-frying chewy king oyster mushrooms and crunchy baby bok choy in oyster sauce, thickened with starch water.

A dish that uses the Chinese 'yukhwa' coating technique to make tough beef melt-in-your-mouth tender, paired with fragrant rape greens.

Lee Yeon-bok's signature jaengban ganjjajang that maximizes flavor by adding fresh onion, zucchini, and pork to store-bought jjajang ramyeon with a hint of wok hei.