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A clean and spicy sundubu jjigae with vegetables and tuna sauce, no stock needed, from School Chef.

A traditional Chinese-style rib dish where pork ribs are deep-fried without batter and glazed in a sweet and sour special sauce, like Korean fried chicken.

A superb Chinese-style dish where a thick, savory sauce packed with fresh shrimp and vegetables is poured over crispy fried nurungji (scorched rice).

A whole-egg soup with a rough texture and spicy soy sauce broth, made by cracking an egg directly into the pot and breaking only the yolk.

A super simple stir-fried rice noodle dish made in 5 minutes without tamarind sauce, using store-bought hot sauce and maesil extract

A tangy-spicy bibimmyeon made by tossing cooked ramyun noodles with a sauce combining ketchup, vinegar, and fermented sand lance sauce

A refreshing and spicy survival noodle dish made by boiling frozen clams, fish sauce, and somyeon in one pot

These pan-fried dumplings are cooked by adding water and oil at the same time, steaming the filling until moist and then crisping the outside.

A handmade tsuyu for both udon and soba, featuring a deep and savory flavor created with fire-charred vegetables and katsuobushi.

An exotic Thai-style curry featuring crispy fried soft-shell crab with coconut milk and tender eggs

A Thai-style vegan stir-fried noodle dish made with tofu and wide rice noodles, quickly stir-fried over high heat with spicy chili, garlic, and basil.

Crispy and moist pan-fried kimchi dumplings with a fluffy yeast dough, inspired by Shanghai-style shengjianbao.