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Chef Lee Yeon-bok's signature dish that won a complete victory in a local Sichuan cooking competition: a spicy, sour, and sweet Sichuan-style yu xiang eggplant.

A banchan shop-style dubu jorim that is savory-sweet, bursting with umami, and an absolute rice thief.

A traditional Kkwabarou made without a single grain of glutinous rice flour, achieving a crispy exterior and chewy interior solely through the secret combination of starch and oil.

An unusual balloon-shaped snack with a spicy-sour gochujang tabasco sauce, fried crisp

A unique dish pairing spicy store-bought chicken ribs with a rich, toasty soy sauce noodle bowl infused with perilla oil

Authentic Sichuan-style Gongbao Chicken, stir-fried with tender chicken thigh meat, crisp celery, and savory peanuts (or cashews), delivering a perfect balance of sweet, sour, and spicy flavors.

A refined Chinese-style side dish enjoyed since diplomatic service days, featuring chewy dried shiitake mushrooms, crisp bamboo shoots, and blanched chonggengchae (Chinese kale) for contrasting textures.

A unique Chinese-style burger featuring tender, boiled pork belly stir-fried with colorful vegetables and a spicy soybean paste sauce, sandwiched between soft Chinese rolls.

Lee Yeon-bok's juicy beef short ribs, coated with lightly toasted glutinous rice flour and steamed to perfection.

A delicious late-night snack featuring crispy fried chicken wings coated in spicy fire chicken sauce and rolled in savory cheese for a rich, satisfying bite.

A crisp acorn jelly salad enhanced with the fresh aroma of spring greens and a house-made seasoning sauce to stimulate your appetite

A super simple recipe for Japchae Rice that anyone can make at home without fail—quick, easy, and perfectly recreates the smoky flavor of a Chinese restaurant dish.