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A tteokbokki that recreates the thick, rich texture of restaurant-style rosé tteokbokki using a rosé powder made with coffee creamer and chicken stock.

A rich chadol doenjang jjigae that combines the savory flavor of beef fat, the umami of anchovy broth, and perfectly balanced seasoning.

A super-simple gukbap-jip style geotjeori made by quickly salting napa cabbage with sugar and salt in just 10 minutes, then tossing it with a special seasoning paste blended with grated radish.

A chicken recipe where pan-fried crispy chicken is tossed in a special mayo-garlic-based barbecue sauce.

An extremely simple pork belly dish that perfectly removes gamey odors and maximizes umami by utilizing the spice components of rice noodle concentrate.

A high-protein, low-carb burrito bowl featuring pork neck seasoned with taco seasoning, served with fresh homemade tomato salsa and avocado.

A spicy shabu-shabu recreated with the savory flavor of deep beef bone broth and ramen broth, stir-fried with leek oil and homemade gochujang.

A nostalgic school-front stationery store-style tteokbokki, simmered sweetly with generous amounts of gochugaru, gochujang, sugar, and starch syrup.

A nostalgic tteokbokki that perfectly recreates the rich, savory flavor unique to market stalls with plenty of gochujang, starch syrup, and seasoning.

A thick, meat-restaurant-style doenjang jjageuribap made by cooking rice with savory doenjang, rich usamgyeop (beef belly), and plenty of vegetables in a rice cooker.

A tamagoyaki sandwich with a thick, Japanese-style omelet seasoned with sugar and hondashi, sandwiched between bread slices spread with a zesty wasabi mayonnaise sauce.

A savory tuna porridge for hangover relief, quickly cooked in one pot with instant rice and canned tuna in 5 minutes.