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An authentic Chinese-style cold beef shank dish, maximized in flavor with a chewy pork skin gelatin sauce.

Thick-cut eggplant slices stuffed with bouncy shrimp paste, deep-fried twice for extra crispness, and tossed in a sweet, salty, and spicy eohyang sauce.

A unique doenjang-jjigae by Fabri, simmered deep and savory with fresh local Italian vegetables and pork, combined with traditional Korean doenjang.

An 80s-style authentic Italian salmon penne pasta that maximizes flavor with vodka and fresh cream.

A well-balanced twist on jeyuk bokkeum where the fresh acidity of lemon juice perfectly cuts through the richness of beef brisket.

A juicy chicken thigh roast that achieves seasoned galbi flavor using cham sauce and soy sauce without the need for marinating separately.

Authentic red jjamppong with a rich broth made by gently sautéing squid and clams without burning the chili powder, delivering a bold, refreshing heat.

A hearty rice bowl featuring grilled chicken marinated in a spicy-sweet homemade fermented soybean sauce, served with fragrant wild garlic greens for a satisfying meal.

A professional-style jokbal with a perfectly eliminated pork odor and maximized chewy texture, using a pressure cooker and secret spices.

Authentic Japanese soba made with a traditional kaisi soy sauce featuring smoky aroma and deep umami, combined with a golden ratio broth for an authentic taste.

A traditional Japanese hot pot dish made by simmering beef and fresh vegetables in a sauce blended with soy sauce, water, and sugar in a golden ratio, then dipped into raw egg.

Enjoy a rich, smoky pork belly rice at home with a golden ratio sauce of soy sauce and sesame oil