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A braising dish where top blade steak is simmered in red wine and vegetable stock until tender enough to cut with a spoon.

Toast topped with fresh, creamy guacamole and savory grilled red shrimp on crispy bread

A unique vongole spaghetti that brings out Korean umami by adding savory doenjang and hazelnut butter flavor to clam broth.

Fried mashed spam, kimchi, and onion in spicy chili seasoning, piled generously over boiled kalguksu noodles for a bold, tangy bite.

An Italian pasta with deep umami from mussel broth, fresh basil, and cherry tomatoes

An Italian main dish of thinly sliced chicken breast pan-fried in butter and finished with a white wine, caper, and anchovy sauce.

A restaurant-style main dish featuring duck breast seared crispy on the outside and moist inside, served with a lentil garnish and a red wine pomegranate sauce.

A skinless salmon steak topped with chopped pistachios and herbs to maximize a nutty, savory texture.

A gochujang ragù pasta made by stir-frying ground beef, tomatoes, and vegetables in a spicy gochujang ragù sauce and tossing with fettuccine.

A refreshing kimchi mandu jeongol, simmered with generous ingredients like kimchi, dumplings, napa cabbage heart, and mushrooms for a spicy kick.

A spicy and refreshing kimchi jajang made with fresh kimchi and zucchini, simmered in dried anchovy and kelp broth.

A spicy, deeply savory braised mackerel and kimchi dish made by simmering canned mackerel, radish, and onion in a bold seasoning sauce.