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A Michelin-style tteokguk with clean, deep broth made from tender shredded chicken breast and chicken stock

A Daegu-style Chinese bibimbap featuring stir-fried pork and seafood thickened with starch slurry and finished with sesame oil, served over rice.

A special jeyuk bokkeum with added peanut butter and doenjang for nuttiness and deep flavor

A simple soju snack featuring an unusual wrap with avocado's nuttiness, muskmelon, and perilla leaves, paired with a fermented kimchi stir-fry that complements the creamy avocado like tofu.

A classic Italian octopus dish featuring octopus gently simmered in a salted vegetable broth until tender, then pan-seared to a golden crisp and served over creamy mashed potatoes.

Chungmu gimbap with spicy stir-fried dried radish strips, squid, and Korean fish cake (eomuk)

Gejang jjigae rice made by cooking steamed geodaeu with rice and radish, served with a savory sauce

Soft steamed eggs and kkwarigochu braised in a Jin-ganjang seasoning, made using the rice cooker's multi-steam function for extra savory flavor.

A hearty budae gukbap simmered with enoki mushrooms, tofu, bean sprouts, spam, and kimchi in beef bone broth, seasoned with a spicy kick.

Chef Sung Anh reimagines his cherished American-era tuna melt sandwich into a fusion onigiri. Crispy roasted seaweed is layered with seasoned rice, mayonnaise-tuna mixture, herbs, and cheese, then folded in half to create a melty, savory bite.

A rich and savory sotbap made with fresh clams, low-salt menrann, shiitake mushrooms, and rice, simmered in a buttery sauce for a deep, nutty flavor.

A hearty radish salad bibimbap made with crisp radish salad and a rich, savory soybean paste stew simmered in dried anchovy-kombu broth.