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A Japanese izakaya-style stir-fry that uses the rich, savory fat from thick pork belly to sauté garlic and vegetables, quickly preserving the crisp texture of soybean sprouts over high heat.

Garlic scapes are stir-fried in oil first to absorb the seasoning well, and added with julienned jujubes for an elegant savory flavor and chewy texture.

A crispy, chewy eggplant fritter made without the hassle of a wet batter—using a spray bottle to mist water onto eggplant while repeatedly coating it with potato starch, ensuring the crust stays intact and delivers maximum chewiness.

A chewy and tender beef short ribs jangjorim that reduces cooking time by pre-slicing the meat against the grain and removing blood with flour in just 5 minutes.

A special side dish featuring crisp blanched soybean sprouts cooked with only half a cup of water, enhanced with rich perilla seed powder for deep flavor.

Pound the napa cabbage stems with the back of a knife to flatten them evenly, then coat them lightly in a thin batter to preserve the vegetable's natural sweetness and crisp texture—this is the classic napa cabbage pancake.

A rich and savory braised eggs with caramelized onions sautéed in butter, combined with a spicy-sweet gochujang seasoning—perfect for mixing into rice.

Seokbakji in the style of a beef tendon soup restaurant, enhanced with beef bone broth and a small amount of soju for depth of flavor

A simple and quick side dish made by lightly roasting slightly damp seaweed over low heat, then soaking it in a spicy-sweet homemade soy sauce marinade without boiling.

A rich, savory wheat tteokbokki made with beef brisket and steak sauce simmered in dried anchovy broth

An all-purpose sauce made with regular soy sauce, Korean soup soy sauce, gochugaru, garlic, scallions, and green chili

A diet meal plan featuring sugar-free, low-glycemic beef steak and abundant vegetables, enjoyed by Chef Kang Leo when he lost 15kg.