Drawing inspiration from Korean tteokbokki and Japanese ramen, this comforting spicy bowl merges some of the best qualities of both cuisines. My variation is topped with boiled egg and pan-fried dumplings, but there is lots of room for improvisation as long as you get the sauce right.

Bite-sized savory octopus balls with hints of ginger and green onion, topped with seaweed and fish flakes, drenched in two of the best sauces…

This dish is definitely on the elaborate side, but always sure to impress. Prepared with a fresh spice paste, the broth alone is an explosion of flavor. A sprinkle of deep-fried noodles on top provides a nice crunchy contrast.