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A hearty and spicy Korean native chicken kimchi jjim, slowly simmered with well-fermented aged kimchi and seasonings for a deep, robust flavor.

A musaengchae that skips salting and is tossed directly with fermented anchovy sauce and gochugaru to highlight crispness and savory broth.

Authentic-style Kway Ba Rou made by frying with pure potato starch for a crispy exterior and chewy interior, then quickly stir-frying in a tangy sweet sauce.

A refreshingly spicy, tangy, and crisp watercress and apple salad that cuts through the richness of oily holiday dishes.

A super simple, exotic bibimmyeon made by mixing leftover peanut butter with soy sauce, vinegar, and sugar in a blender, then tossing with cold ramen noodles.

A salad featuring soft silken tofu and crisp iceberg lettuce, dressed with a spicy-tangy Sichuan-style dressing made with doubanjiang and chili oil.

A super simple homemade galbi-style pork neck dish with a sweet-salty flavor, featuring tightly scored pork neck grilled to perfection.

Rubbing thick pork belly with marinade aggressively in a plastic bag, then pan-frying until crispy—this genius dish delivers a uniquely crunchy texture and savory umami flavor.

A super-fast summer delicacy with a refreshing, clean taste made without the hassle of preparing dried anchovy stock—using ramen seasoning and tangy kimchi broth instead.

An innovative ramen that recreates the refreshing, tangy flavor of authentic Thai tom yum with a combination of milk, anchovy sauce, ketchup, and vinegar added to store-bought jajang ramen.

A delightful cold ramen featuring chewy ramen noodles, savory pork belly, fresh vegetables, and a tangy homemade soy-ginger sauce that delivers a refreshing and satisfying bite.

Crispy-fried tofu tossed in a spicy-sweet kkanpung sauce made with ginger, chili peppers, and green onion.