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A chicken recipe where pan-fried crispy chicken is tossed in a special mayo-garlic-based barbecue sauce.

Braised beef short ribs finished with red wine and honey for a glossy sheen and deep seasoning flavor, simmered until tender.

Traditional janchi guksu with a clean, deep anchovy-kelp broth topped with a spicy seasoning sauce and garnishes

Authentic Sichuan-style dan dan noodles mixed with nutty sesame sauce, numbing Sichuan pepper seasoning, and stir-fried pork topping

A special tteokbokki by Chef Sung Anh that balances heat with rich umami by adding tomato sauce to gochugaru and gochujang, then finishing with Parmesan cheese and crème fraîche for a luxurious, creamy rosette-style flavor.

Sung Anh's dakbokkeumtang enhanced with roasted whole garlic for deep sweetness and savory richness, using stewed paprika juice instead of gochujang for a bright color and clean flavor.

A super simple egg rice bowl with a sweet and savory charm, made by simmering kelp broth with soy sauce, mirin, and sugar in equal parts, then topping with softly cooked eggs.

A simple and quick perilla greens side dish made by soaking bite-sized perilla greens with a rich, sweet, and savory homemade seasoning made from rice, onion, and pear, combined with crisp julienned radish. Ready in just 30 minutes.

Create chewy, tender jokbal with just one thousand won using cola and sibhwa-tang, then serve it over rice with a sweet-savory sauce for a restaurant-quality meal.

A high-quality jjamppong made with a store-bought jjamppong sauce kit, perfectly eliminating the fishy smell of seafood mix to bring out a smoky flavor.

A Baek Jong-won-style chives pancake featuring minimal batter, generous chives, and a savory kick from dried shrimp and spicy green chili.

A spicy shabu-shabu recreated with the savory flavor of deep beef bone broth and ramen broth, stir-fried with leek oil and homemade gochujang.