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Pork tenderloin coated in a chewy starch batter, double-fried, and finished with a nostalgic ketchup sauce

A deep and rich all-purpose homemade tomato sauce made by simmering a combination of canned whole tomatoes, fresh tomatoes, and cherry tomatoes over low heat for 1 hour.

A traditional Neapolitan white ragù pasta that maximizes sweetness and beef savoriness by using plenty of onions without tomatoes.

Spaghetti with maximized umami from a deeply infused shrimp bisque broth and a blended shrimp head sauce

Japanese-style beef karaage where beef is seasoned with sesame oil and garlic, deep-fried until crispy, and served with kkwarigochu peppers.

Restaurant steak enhanced with fresh vegetables and a lemon sauce, made using steak-grade meat cooked at low temperature.

A frozen steak cooked at low temperature, then seared until crispy, served with fresh vegetables like king oyster mushrooms and zucchini, and a sauce made with brandy and beef stock.

Crisp watermelon rind salad made by slicing the white part of discarded watermelon and marinating it in a spicy-sweet dressing

A rich and savory Japanese-style oden nabe featuring chewy suji and assorted fish cakes simmered in beef bone broth with tsoyu seasoning

A richly flavored beef tendon curry made by simmering chewy beef tendon and beef in a broth deepened with red wine and tomato paste.

Grilled LA galbi with a spicy yet sweet flavor enhanced by pear, apple, and cheongyang chili pepper

Red shrimp coated in flour and fried, then quickly stir-fried with butter and garlic for a springy texture.