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Vietnamese-style bun cha featuring grilled pork marinated in soy sauce, served with rice noodles and vegetables in a tangy sauce.

Chicken thigh meat coated with rice flour and fried batter, deep-fried twice for extra crispiness, then tossed in a spicy-sweet sauce made from ketchup and gochujang, creating restaurant-style rice chicken gangjeong.

Super simple microwave sushi rice and special homemade tartar sauce salmon sushi

Old-school pojangmacha-style soybean sprout tteokbokki, where the crisp sprouts and perilla leaf fragrance meld into a deep gochujang sauce.

Skewered eomuk simmered clean and spicy in just 10 minutes using tteokbokki powder seasoning, minced garlic, and starch syrup, pojangmacha style.

A Chinese-style stir-fried pork belly with oyster sauce, doubanjiang, and chili oil, delivering a smoky, savory flavor perfect over rice.

A savory and soft egg sandwich with sweetly sautéed onions and moist scrambled eggs

A super-simple dakbokkeumtang that achieves a deep, professional-style spiciness using only magic red powder seasoning and minced garlic

A versatile stir-fried gochujang made by sautéing pork and butter with gochujang to bring out rich, savory depth.

A nurungji samgyetang made with tender chicken cooked in a pressure cooker, enriched with crispy homemade nurungji and glutinous rice flour for extra body.

A risotto that maximizes flavor by deeply browning mushrooms, cooking rice with hot broth, and emulsifying with butter and cheese

An authentic Italian risotto alla parmigiana made with only diced onion, butter, Parmigiano-Reggiano cheese, and white wine