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A high-end sandwich combining steak cooked sous vide for extreme tenderness with sweet caramelized onions, spicy cheongyang peppers, and garlic butter-spread bread.

A fine-dining style dish based on a recipe praised at the Davos Forum, featuring tender boneless galbi-jjim with a savory chestnut puree and a touch of Chinese and Western influences.

A combination of luxurious pave potatoes, layered and baked, then chilled and fried, with steak cooked perfectly in an air fryer.

A rice-stealing side dish made by stir-frying small crabs until crispy and coating them in a sweet and spicy soy sauce.

An ultimate meat jjamppong featuring rich pork spine broth, stir-fried fresh seafood and vegetables with a smoky flavor, generously topped with meat.

A savory and chewy shrimp skewer jeon, made by alternately skewering deveined shrimp and green onions for a neat and delicious finish.

A dish of giant meatballs made with equal parts beef and pork, simmered in store-bought tomato sauce, served with pasta.

A unique side dish of stir-fried pork with sweet and savory ketchup sauce instead of spicy gochujang, offering a tangy and umami flavor.

The tangy acidity of sweet and sour pickles balances the rich oiliness of canned salmon, creating a unique and addictive spoon-friendly short pasta.

An izakaya-style snack made by stuffing crisp bell peppers with meat mixture and simmering them in a sweet and savory special tare sauce.

A recipe that recreates the flavor and tenderness of Texas-style barbecue realistically at home using an oven, beer, and green tea bags.

A light side dish and drinking snack made by tossing bite-sized acorn jelly with fresh vegetables in a sweet and tangy soy sauce dressing.