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A unique udon dish with a deep, rich flavor using the broth concentrated with meaty sauce from simmering milk bossam.

A simple and quick stir-fry that preserves the crisp texture and rich umami flavor of green cabbage, cooked rapidly over high heat.

A super simple stir-fried udon that doesn't require pre-boiling the noodles. The udon is cooked directly in the pan with bacon fat and steam, then stir-fried with crunchy bean sprouts.

A super simple soy sauce chicken stew with deep sweet-salty umami flavor, using curry powder and pureed pear drink instead of complex seasonings.

A crisp pork belly and cabbage stir-fry that explodes with umami, enhanced by the rich aroma of pork fat, scallions, garlic, soybean paste, and oyster sauce.

A unique chicken rice dish made by pre-mixing instant rice with egg wash and stir-frying it until fluffy in chicken fat, without microwaving.

A Korean-Chinese fried chicken dish that is tangy, sweet, and spicy, maintaining crispiness even when drenched in sauce, using Chef Lee Yeon-bok's secret oil-based batter technique.

Large-scale one-pan japchae made by sequentially adding glass noodles, meat, and vegetables to a single saucepan without the hassle of stir-frying ingredients separately.

A simple, oil-free, and refreshing japchae made by steaming noodles and ingredients together in a steamer basket without stir-frying each ingredient separately.

A unique half-and-half pancake that simultaneously cooks kimchi pancakes and scallion pancakes in one pan using fresh kimchi, scallions, and squid.

A simple and savory side dish made by mixing canned tuna with roasted seaweed, sesame oil, and whole sesame seeds, ready in just 5 minutes with a rich umami flavor and satisfyingly nutty taste.

A festive-style japchae packed with rich bulgogi flavor, made by cooking noodles directly in seasoned broth without boiling them separately—resulting in a non-burnt, deeply savory dish.