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An innovative steak made by frying a leftover holiday rib with a spicy, aromatic sauce infused with Sichuan pepper and garlic flavor

Crispy pan-fried jeon made with winter napa cabbage, leftover vegetables from the fridge, and seafood

A super simple hangover soup made in just 5 minutes with radish, dried shrimp, and saeujeot for a refreshing, savory depth.

A stunning French meat pie with tenderloin, mushroom duxelles, and blanched Swiss chard wrapped in crispy puff pastry

A French-style beef tartare cleanly mixed with Dijon mustard, Worcestershire sauce, and egg yolk to enhance flavor.

A classic Beef Wellington with red wine sauce, featuring beef tenderloin wrapped in mushroom duxelles, prosciutto, crêpes, and puff pastry, then baked in the oven.

An open sandwich in fine dining style, made by spreading bone marrow butter (a combination of Korean beef leg bone marrow and butter) on a baguette and topping it with beef slices, all cooked in an air fryer.

A rich, savory dish where the nutty depth of pan-seared beef small intestine melts into the spicy-sweet braising liquid of dakbokkeumtang.

A unique beef jerky with a fiery kick, generously seasoned with gochujang-based spicy sauce, Vietnamese chili peppers, and Cheongyang chili peppers.

A highly addictive, stimulating fried rice with the fiery spiciness of Cheongyang peppers and a sweet and savory sauce, made with minced beef maximized for the Maillard reaction.

A cream pasta that maximizes texture and freshness by topping tender salmon steak, cooked gently with residual heat, with a crispy, fragrant garlic lime crumble.

A zesty and savory steak coated generously with coarsely crushed whole peppercorns, seared to a crispy exterior and juicy interior.