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A home version of the famous Busan restaurant Amijip's Nakkop-sae, elevated with richer and more abundant ingredients.

A hearty, comforting beef curry rice made with generous portions of sirloin and vegetables, so satisfying it won't grow tiresome even after eating for several days.

A savory, garlic-infused bulgogi ddeokgalbi made with ground beef and pork, pan-fried with toasted sesame oil for a rich aroma, perfect as a side dish for rice.

A burger filled with juicy beef patties, sweet and sour sautéed onions, and cheese, sandwiched between crispy toasted bread

Sauté beef for bulgogi and onions in a pan, then melt two types of cheese and stuff them between slices of sturdy bread to create an authentic American-style sandwich.

An American-style smash burger that maximizes Maillard flavor by flattening beef odeon cuts in a pan like frying, instead of using thick patties.

A Japanese-style Napolitan pasta with a ketchup-based sauce enriched with milk and Worcestershire sauce for a smooth, savory depth of flavor.

Authentic Mexican-style pork tacos stacked and roasted at home using an oven and a stainless steel knife.

A soft, original whole pork belly suyuk that melts in your mouth by locking in juices using the sous vide method.

An 18-hour sous vide spicy braised short rib dish where the spicy, deep flavor of Cheongyang chili peppers and red chili powder is infused deep into the meat.

A new concept of bulgogi that maximizes juices and flavor by stir-frying meat and vegetables intensely in a stainless steel pan.

A rich and tender reinterpretation of the traditional Italian shank dish osso buco, made with beef short ribs and a pressure cooker