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A luxurious pot dish that maximizes the diverse textures of monkfish parts and achieves ultimate richness by melting steamed monkfish liver into a doenjang broth.

A quick and easy Middle Eastern-style hummus spread made in just 5 minutes by blending canned chickpeas and store-bought sesame dressing in a blender.

A light slow-aging sandwich that uses zucchini instead of bread. Melted cheese is baked onto zucchini, then rolled with fresh vegetables and ham.

A salad made by layering tomato, onion, lettuce, and sliced ham, finished with a sauce made by stir-frying garlic and Yeondusoon (Yondu Soon).

A mild sandwich made by stacking hard-boiled eggs and fresh ingredients.

A slow-aging fried rice made simply with just onion and large green onion. It's great for whipping up quickly when you're feeling peckish.

A warm tofu sesame porridge made simply with leftover rice. Fresh minced garlic enhances the flavor.

A one-bowl rice dish made simply by cooking enoki mushrooms and tuna in the microwave.

A fine-dining open sandwich featuring homemade tangerine marmalade, slow-cooked for a deep flavor, combined with chicken breast and avocado for a refreshing and light taste.

A unique gimbap wrapped in a specially made net-shaped egg sheet that catches both the eye and the palate.

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 chewy and sweet traditional medicinal rice ball made easily and perfectly at home using an electric rice cooker.