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Steamed with a small amount of water and cooled naturally in the air for a crisp, well-seasoned side dish

An authentic Chinese-style bar snack made by deep-frying dried pork skin, steaming it in broth, and then stir-frying it with vegetables in a spicy chili oil sauce.

A simple side dish made by stir-frying zucchini and Korean fish cake (eomuk) in a soy sauce seasoning.

A chewy and sweet traditional medicinal rice ball made easily and perfectly at home using an electric rice cooker.

A savory-sweet pork bulgogi packed with umami, made in a flash using only all-purpose soy sauce and sesame oil.

A winter delicacy oyster pancake made by gently scrambling lightly blanched fresh oysters with egg mixture, resulting in a moist and tender texture.

A spicy side dish made by steaming Spanish mackerel pieces topped generously with red pepper powder and green onions, then pouring hot oil over to infuse a fresh chili oil aroma.

A soy sauce stir-fry of baby squid, first dry-pan roasted to remove fishy smell, then tossed with aromatic shishito peppers.

The finest appetizer made by stir-frying the tender legs and meat of lightly blanched patterned squid with rich butter, savory soy sauce, spicy chili flakes, and a flavorful squid ink sauce.

A savory anchovy pickle made by removing fishy odor with a microwave, then simmering cleaned anchovies with licorice and dried chili in seasoned soy sauce brine. After cooling and aging, it's mixed with sesame oil and green onions for a delicious side dish that easily clears two bowls of rice.

A diet cold dish made with fiber-rich chayote and chicken breast, flavored with peanut butter and cider.

A Chinese cuisine preparation method where chicken thighs are thoroughly absorbed with soy sauce, starch, egg, and baking soda, then coated with cooking oil.