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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 warm shrimp dish made by quickly searing shrimp in a hot pan to bring out a savory aroma, then lightly tossing them with tomato juices and a lemon dressing.

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.

A sujebi made by adding potato, zucchini, and onion to an anchovy and dipori broth, then tearing in thick pieces of cold-rested flour dough.

A deeply flavored kimchi jjim made by slowly simmering thick pork neck and whole aged kimchi with perilla oil, eoganjang, and maesil syrup until the liquid is reduced.

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 rich and creamy rice cooker consommé made by gently cooking sweet corn, potatoes, and onions with milk, heavy cream, and cheddar cheese in a rice cooker.

A deep and rich meat tomato sauce made by cooking ground beef, onion, carrot, and cherry tomatoes in a rice cooker on the white rice setting.

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.