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American-style traditional home-cooked meat dish made by filling a bread pan with ground meat and vegetables, then baking it in the oven.

Tender Swedish-style meatballs served with a rich cream gravy infused with the savory essence of cream and butter

A spicy and rich North American-style home-cooked pasta made easily in a single pot

A low-fat, juicy, and clean-tasting beef short ribs steamed without water using only onions and green onions for natural moisture

A spicy and savory jjageuli made by blanching spring cabbage, seasoning it, and simmering with shabu-shabu beef.

A premium main dish featuring crispy seared duck breast served with a smooth zucchini cream purée and a pomegranate juice-based sauce

A premium steak with perfectly sealed juices using crepes and mushroom duxelles, ensuring crispiness until the last bite.

A British meat pie made by stir-frying ground lamb with vegetables, tomato paste, and dark beer to make a sauce, then topping with mashed potatoes and cheese and baking.

A super-fast, restaurant-style galbitang made in just 8 minutes by adding shabu-shabu beef and ginseng to store-bought galbitang powder.

A fusion chow mein stir-fried with golden-seared sirloin steak, crisp vegetables, and a special Chinese-style sauce

A unique tomato stew with beef tripe, tenderly boiled, then grilled to a golden brown, and finally simmered richly with tomatoes, curry, and red wine, by Chef Choi Kang-rok.

A tteokbokki with a generous amount of broth, made with more soy sauce than gochujang for a deep flavor, and large green onion and cabbage for a refreshing taste.