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A hearty beef rice soup that recreates the spicy and refreshing taste of rest stop beef rice soup, made by simmering beef, radish, and soybean sprouts until rich and flavorful.

A snack-bar-style tteok mandu ramyun that elevates the broth to imperial levels with a secret seasoning blend and mayonnaise.

A special seasoned golbaengi somyeon with a tangy, sharp kick from prepared mustard and Tabasco, served with a refreshing whelk broth.

A restaurant-style dakgalbi fried rice made by stir-frying chicken thigh meat and vegetables in a special gochujang curry seasoning sauce until savory and aromatic.

Chinese-style kkanpunggi made by quickly stir-frying crispy fried chicken thighs with spicy dried chili peppers and a lemon soy sauce over high heat

A restaurant-style braised mackerel with radish, simmered down in a savory-sweet sauce until the radish is tender and the mackerel is infused with deep umami.

Bossam featuring pork deeply simmered in a broth with traditional medicinal spices and doenjang, served with radish kimchi chewy from being pickled in oligosaccharide syrup

Braised hairtail with a clean, refreshing broth, where the fishiness is tamed by doenjang and saeujeot, and the radish is cooked first for a deep, savory flavor.

A rich French classic sauce of tenderloin steak with a peppery kick, cognac, and fresh cream

A spicy mala stir-fry featuring pork belly, enoki mushrooms, and soybean sprouts, cooked with a numbing and spicy mala sauce.

A cold pasta dish featuring a chilled gazpacho sauce made by blending fresh cherry tomatoes, herbs, and vinegar, served with spaghetti cooled in olive oil.

A restaurant-quality chicken dish where bone-in chicken breast is trimmed into a crown shape and roasted to extreme juiciness, served with a spicy-sweet paprika stew, peperonata.