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A Japanese-style pork neck steak, enhanced with a savory flavor from butter and a sauce made from pan-fried, finely minced onions added to rich, thick pork neck.

A chop steak rice bowl made with pork neck coated in pancake mix, pan-fried in butter, and served with a sweet and savory sauce and vegetables.

A premium side dish and drinking snack made by gently blanching savory pollock roe and cod milt to remove any fishiness, then braising them with tofu in a thick, starchy seasoning sauce.

A classic French soup made with onions caramelized over a long time to maximize sweetness, simmered with beef stock, and topped with baguette and cheese.

A tangy stir-fried napolitan pasta using short pasta pieces, bell pepper, onion, and thinly sliced sausages that fit in one bite.

Busan-style mu tteokbokki with deep flavor from the moisture and sweet seasoning of julienned radish, without adding a drop of water.

A one-pan pasta where savory traditional doenjang and luxurious truffle aroma meet heavy cream for perfect balance.

A one-pan recipe that uses instant noodle soup to create a thick, spicy Toowoomba pasta like those found in family restaurants, all in a single pot.

A high-end steamed clam dish where savory cheese and smooth cream harmonize with the deep umami of clams.

A luxurious steak featuring tenderloin topped with crispy fried onion-foie gras mousse and an elegant truffle sauce.

An unconventional beef bossam that maximizes nuttiness and tenderness by boiling generous amounts of milk and ssamjang instead of water.

A nourishing dish made by slow-cooking chicken at low temperature for 6 hours until the meat melts in your mouth, with a creamy broth made from blended mung beans and potatoes.