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This is an authentic Italian pasta made without any cream or milk, relying solely on egg yolks, savory Pecorino Romano cheese, and the emulsion of salty bacon fat using residual heat.

A professional-style galbi tang with a clear broth after meticulously removing fat, where the meat is separately simmered in soy sauce to achieve both tender texture and deep flavor.

A rich and savory wugui soybean paste soup made by simmering wugui in a deep broth extracted from diphori, with the wugui pre-marinated to ensure the flavor integrates perfectly into the broth.

A premium noodle broth base made by gently steeping anchovies and dipori into a rich extract, enhanced with secret seasonings for anytime use.

A hearty nikujja simmered with whole pork belly, potatoes, and carrots in kelp broth, delivering a bold, tangy flavor.

A Sicilian-style tossed pasta made by mixing boiled spaghetti with minced garlic, parsley, peperoncino, olive oil, and pecorino cheese

A traditional Roman pasta using a lukewarm water mixing technique and starch utilization to reduce cheese separation and clumping failures

An all-purpose pesto made by quickly blending fresh basil, toasted pine nuts, and two Italian cheeses in a blender

An authentic Taiwanese beef noodle soup with deep spice flavors, doubanjiang, and tender braised beef shank.

Packed with leftover vegetables from the fridge, this spicy-sour dotori-muk banchim delivers a satisfyingly chewy texture without any bitterness.

A deep-flavored gochujang pickle enhanced with soy sauce, doenjang, licorice root, and soju, maintaining crispness even after long storage without becoming soggy.

A rich and creamy authentic carbonara where guanciale fat, Pecorino Romano cheese, and golden egg yolks come together in harmony.