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Myeongran pot rice made by stir-frying myeongran, garlic, and shiitake mushrooms in butter, then cooking them in kelp broth, finished with scallions, garlic chives, and perilla oil for an aromatic touch.

Quickly blanched in the microwave after soaking in salt and sugar, then sautéed in butter to create a savory side dish with a chewy exterior and soft, fluffy interior—perfect as a rice-killer accompaniment.

A simple, high-value side dish that elevates crisp cabbage with the rich aroma of butter and the deep umami of finely ground dried shrimp, creating a sophisticated flavor profile.

Pork belly steak grilled with maple syrup and butter, featuring a crispy exterior and juicy interior, served with a rich, savory cream sauce.

A tortilla sandwich made by placing a tortilla over eggs, then topping with chopped tomatoes, cheese, and basil, and folding it.

A simple one-bowl meal of butter, myeongran (pollock roe), and eggs gently scrambled and served over rice

An authentic American-style soup that combines the refreshing flavor of clam broth with the richness of bacon and cream, thickened with a homemade roux.

A luxurious dish of sirloin steak, seared to maximize the Maillard reaction, topped with fragrant truffle butter.

Choi Kang-rok's style yakisoba, featuring a clean, savory flavor from yuzu kosho and chicken broth instead of instant sauce, topped with a soft omelet.

A flower crab pot rice made by cooking rice stir-fried in butter with crab innards and vegetables in a crab broth, then mixing in steamed crab meat and a spicy sauce.

Finely chopped onions and tomatoes are stir-fried in butter, then curry powder and eggs are added for an exotic, Indian-inspired brunch dish.

A super simple home-baked apple pie made moist and tender without an oven, using an air fryer and stewed apples