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Super simple microwave sushi rice and special homemade tartar sauce salmon sushi

Old-school pojangmacha-style soybean sprout tteokbokki, where the crisp sprouts and perilla leaf fragrance meld into a deep gochujang sauce.

Skewered eomuk simmered clean and spicy in just 10 minutes using tteokbokki powder seasoning, minced garlic, and starch syrup, pojangmacha style.

A Chinese-style stir-fried pork belly with oyster sauce, doubanjiang, and chili oil, delivering a smoky, savory flavor perfect over rice.

A super-simple dakbokkeumtang that achieves a deep, professional-style spiciness using only magic red powder seasoning and minced garlic

A nurungji samgyetang made with tender chicken cooked in a pressure cooker, enriched with crispy homemade nurungji and glutinous rice flour for extra body.

A risotto that maximizes flavor by deeply browning mushrooms, cooking rice with hot broth, and emulsifying with butter and cheese

An authentic Italian risotto alla parmigiana made with only diced onion, butter, Parmigiano-Reggiano cheese, and white wine

Savory rice balls filled with cheese, made with spam, aged kimchi, and pickled radish, then fried to a crisp. An arancini-style delicacy perfect as a side dish.

A gourmet spam fried rice made by stir-frying vegetables in the oil rendered from spam itself, then cooking fluffy scrambled eggs and rice, and finishing with sesame oil and chopped green onions.

A sweet, savory, and spicy boneless BBQ chicken that recreates the deep charcoal flavor of Zicoba-style chicken at home using green tea tea bags for smoking and a kitchen torch.

A gourmet snack made by low-temperature cooking steak beef in an air fryer, skewering it with rice cakes, grilling, and brushing with a honey-butter soy sauce.