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A classic Thai rice dish of minced pork stir-fried with garlic, bird's eye chilies, and basil, served with a fried egg.

A savory dish featuring a spicy sauce made by frying doubanjiang in oil to bring out a smoky, burnt aroma, served over noodles or rice.

A versatile sauce made by stir-frying Lao Gan Ma sauce with minced garlic, oyster sauce, and sugar.

A Sichuan-style twice-cooked pork (hoegwayuk) made by stir-frying pork and vegetables with all-purpose doubanjiang sauce.

A sweet and spicy gochu japchae made by stir-frying garlic and bacon in chili oil, then quickly cooking bell peppers, green chili peppers, and pineapple over high heat.

A side dish featuring sea bream with a crispy exterior and moist interior, enhanced with sweet-savory teriyaki sauce and spicy chili peppers.

This stir-fried eggplant is made by first fully releasing the aroma of minced garlic in oil, then stir-frying the eggplant until translucent, bringing out its savory flavor.

A super-simple somyeon dish topped generously with stir-fried zucchini and julienned egg garnish for a clean, mild flavor.

A premium rice bowl topped with salmon roe lightly cured in a savory homemade soy sauce and sea urchin brimming with nuttiness from perilla oil.

A local-style rice noodle dish featuring the unique aroma of lemongrass and lime leaves, stir-fried with spicy-sweet sauce and chewy galbi meat.

A fusion beer snack featuring leftover boiled pork fried crispy like bacon, served with a tangy fruit salsa and nacho chips.

A super simple side dish that enhances crunchiness and adds umami with soup soy sauce and anchovy sauce.