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A rich grilled cheese sandwich with three layers of bread, generously filled with sliced ham and three kinds of cheese, melted in butter for a hearty flavor.

A luxurious drinking snack made by stir-frying cleaned live abalone and its innards in garlic oil, then coating them with the nuttiness of butter and the savory depth of soy sauce.

A waterless curry made by cooking onions, beef, butter, and Golden Curry in a rice cooker to concentrate the natural flavors of the ingredients.

A flavor-packed pork neck steak with king oyster mushrooms pan-fried in butter, served with a sweet apple cream sauce.

A crunchy side dish made by pouring a golden-ratio soy-pickling liquid over blanched butterbur stems, to be enjoyed over time.

A hearty gochujang butter steak rice in a pot, featuring steak with savory butter and spicy gochujang seasoning served over rice.

Tender and delicious tomato meatballs made by simmering beef and pork meatballs mixed with vegetables in tomato sauce.

Onion jam made by slowly cooking onions in butter and sugar to bring out sweetness, finished with lemon juice

A moist egg toast filled with softly scrambled eggs cooked over low heat with milk and sugar, nestled between buttery bread.

A tender chicken hambak steak made by mincing chicken tenderloin, chicken neck, and chicken knee cartilage, mixing with onion and breadcrumbs, and seasoning with Jin-ganjang, Worcestershire sauce, and ketchup before pan-frying.

A rich and creamy microwave Napolitan pasta made by soaking pasta for 10 hours, then mixing in sausage, bacon, onion, sweet corn, and seasoning with ketchup and sriracha sauce, heating twice in the microwave.

A classic one-pan vongole pasta, perfectly emulsified with the deep, refreshing sea flavor of clams, enhanced by the fragrant aroma of fresh blanched tomatoes and basil.