Katianna Hong

Aromatic congee gets a lofty buttermilk lid in this upcycled spin on comforting chicken pot pie at L.A.’s Yangban Society.

This rich main nods to Korean Chinese jajangmyeon and ragù Bolognese, relying on fermented black bean paste (jajang) for earthy backbone to the meaty sauce.

Biscuits and gravy, reimagined by L.A.’s Yangban Society to feature lofty buttermilk biscuits with rich curry gravy made with curry roux blocks (kare).