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Spicy and tangy buffalo wings that recreate authentic American style with a perfect balance of Tabasco sauce and butter

A pasta that maximizes the savory flavor of myeongran by adding burnt butter, minced garlic, and pungent scallions.

A soft, melt-in-your-mouth French toast made by soaking bread in a mixture of egg, milk, and sugar, as perfected by Baek Jong-won.

A meat-centric curry made by stir-frying inexpensive pork hind leg until crispy to enhance flavor, then simmering for a long time to achieve a tender texture.

American-style homemade burger featuring a high-fat beef patty smashed in a pan to maximize the Maillard reaction and generously melted cheese

A savory soy sauce fish cake stir-fry enhanced with half a spoon of peanut butter for richness and umami depth.

A professional-style webfoot octopus stir-fry that achieves a dry, chewy texture without steaming in water—using soju to gently steam the webfoot octopus, coated with potato starch and enhanced with buttered caramelized onions.

A spicy and exotic homemade Cajun garlic sauce is mixed with generous amounts of seafood and vegetables, creating a dish that rivals restaurant quality.

Soy sauce egg rice elevated with a sweet and savory homemade carrot butter.

An addictive jeongol made by stir-frying perfectly grilled makchang (beef tripe) with a spicy mala sauce, then simmering with abundant vegetables, meat, and beef bone broth.

A richly flavored Japanese-style curry made by stir-frying chicken thigh, potatoes, and carrots in curry seasoning and blending until smooth.

A rich chocolate cake shake made by melting dark chocolate and butter, mixing with pancake mix, baking, and topping generously with frosting