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A rich, savory wheat tteokbokki made with beef brisket and steak sauce simmered in dried anchovy broth

A highly addictive spicy dish made by combining store-bought fire chicken sauce and steamed chicken sauce with perfectly grilled pork belly and chewy rice cakes.

Mitarashi dango made by steaming glutinous rice flour dough, grilling it, and coating it with a sweet and savory soy sauce syrup

Baek Jong-won's Beef Tteok-Mandu-guk, which achieves a rich and deep meat broth flavor by thoroughly stir-frying beef in sesame oil and cooking oil, without using beef bone broth.

Chef Sung Anh revives Jeon Hyun-moo's recipe by altering ingredient preparation and addition order, creating a healthy fried rice with perfect balance and exotic flavors.

A super simple rice noodle dish that uses rice noodle concentrate and commercially available brisket slices to create the deep flavor of a delivery restaurant at home in just 4 minutes.

A premium beef rice dish cooked with seasoned rice using soy sauce, topped with shiitake mushrooms sautéed in butter and golden-brown seared beef, enhanced with a savory and spicy kick from store-bought garlic chili oil.

Boneless beef galbijjim made in just one hour using affordable chuck eye roll for grilling, with chopped onion and simple seasoning—no blender needed.

A super-simple shabu-shabu porridge meal kit made by mincing beef and various vegetables, freezing them with coin broth, and then cooking when needed for busy mornings or late-night snacks.

A giant bomb rice ball filled with a thick, creamy tuna mayo sauce and rolled in seaweed flakes.

A luxurious gimbap made by wrapping grilled pork belly and ssam vegetables in rice, then encasing it in thinly pounded pork loin and deep-frying it whole.

A street cart-style tteokbokki that recreates the thick, gooey texture of bunsik restaurants by mixing flour into the sauce and maximizing umami with seasonings.