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Supreme-style chicken with a sweet and tangy sauce base reminiscent of Pikachu pork cutlet, generously sprinkled with a sweet homemade mayonnaise sauce

A clean, fluffy fried rice made by simply adding pork belly, vegetables, and sauce all at once into a rice cooker, eliminating the need to stir-fry in front of a stove and cutting the grease.

A smooth and rich potato gratin made quickly and easily using only a microwave, without needing an oven

A secret technique that prevents sticky residue on hands and maintains crispiness—this Chinese-style sweet potato paps (mattang) is made without stirring the sugar syrup.

Soaking potatoes in corn syrup to keep them firm and chewy, then simmering with tender fish cakes to create a hearty side dish that pairs perfectly with rice

A hearty jjigae made by sautéing tuna canned in oil with gochujang and doenjang to eliminate fishy odor, then simmering with generous amounts of zucchini and potatoes for a thick, savory broth that pairs perfectly with rice.

Potatoes are pre-soaked in corn syrup to draw out moisture, preventing crumbling and preserving a firm, chewy texture. The savory-sweet flavor is amplified with oyster sauce and soy sauce.

Potatoes grated on a grater with added onion to prevent browning, using rice flour instead of wheat flour for extreme crispiness and rich nuttiness in the potato pancake

A restaurant-style stew that maximizes freshness and spiciness by stir-frying fresh kimchi and lean pork neck in deeply simmered doenjang jjigae base.

A rich and clean-tasting chicken stew with a gochujang and gochugaru base, enhanced with chili oil and tuna sauce for deep flavor and savory depth.

Golden timing sweet potato baked with a chewy exterior and honey-like moist interior by adjusting the air fryer temperature in two stages

A delicious rice-killer mackerel stew made by marinating fresh mackerel in sea salt, then simmering it gently with radish and seasonal potatoes to eliminate fishy odor and achieve a rich, savory flavor.