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A rich eel rice bowl topped with eel seasoned in teriyaki sauce, scallions, and egg, served over dashi-infused rice made with kelp and bonito flakes.

An ultra-simple one-pan street toast made by frying an egg batter mixed with vegetables and then placing bread on top and flipping it all at once.

A dish featuring salchisal steak slowly cooked at low temperature in an air fryer until tender and moist, served with a Korean-style water dropwort chimichurri sauce.

A hearty diet kimbap made with minimal rice, filled with refreshing carrot ragu and a filling cabbage egg omelet for a satisfying meal with reduced carbs.

A bowl of rice with a maximized savory flavor and texture, made by melting real salted butter over corn rice seasoned with salt.

A premium salmon steak with a crackling-crisp skin like a cracker and a moist medium-rare interior.

Chef Choi Kang-rok's Japanese-style braised fish, cooked in a golden ratio of 5:4:1 Cheongju, Mirin, and Soy Sauce, with not a single drop of water.

A refreshing summer delicacy of naeng ramyun, featuring a sweet, tangy, and icy broth made with ramyun seasoning, soy sauce, sugar, and vinegar, topped with crunchy garnishes.

Washing away the seasoning from fresh kimchi to eliminate heaviness while preserving its crisp texture, combined with salty spam and stir-fried over high heat for a clean, satisfying flavor

A premium clay pot rice full of flavor, made by stir-frying aged kimchi in the rendered fat from savory beef brisket and chewy scallops.

Recipe for four colorful dishes using No Brand croissant dough, including spiral sausage, croissant toast breakfast, hot dog, and more

A thick and creamy rose tteokbokki that rivals famous delivery restaurants, made with milk and heavy cream base, plus tteokbokki powder and red pepper flakes.