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Shin Dong-min Tuna Caviar Maguro-dong
A luxurious rice bowl featuring finely chopped tuna meat mixed with green onions and young ginger, topped over rice and finished with premium caviar for an indulgent flavor.
Shin Dong-min's Soy Sauce Flavored Ajitamago
A traditional Japanese-style egg stew made by gently marinating soft-boiled eggs in a sweet and savory soy sauce base.
Shin Dong-min's Clam Nabe
A premium Japanese-style clam nabe recipe from a master chef, boasting deep and rich flavor achieved by simmering twice.
Shin Dong-min's Amberjack Head Stew
A moist and tender amberjack head stew simmered without any fishy odor, using a sweet and savory Japanese-style seasoning.
Raymon Kim's Avocado Light Gochujang
Premium versatile light gochujang that captures both flavor and nutrition by using smooth avocado instead of cooking oil
Raymon Kim's Balsamic Glazed Pork Loin Steak
A premium-tasting, tender pork loin steak made by simmering affordable and lean pork loin with a sweet and tangy balsamic vinegar, honey, and lemon zest sauce.
Raymon Kim's Salmon Steak
A one-pan salmon dish marinated in a sweet-savory sauce made with sesame oil and maple syrup, then grilled to achieve a crispy skin and moist interior.
YOOXICMAN Sous Vide Steak Rice Bowl
A premium rice bowl featuring tender beef tenderloin with locked-in juices from sous vide, enhanced by a smoky flame-seared finish and sweet caramelized onions.
Raymon Kim's Tuna Tataki
Grilled quickly on all sides with a generous coating of sesame oil and seeds, served with crisp vegetables and a savory soy-based sauce—elegant Japanese tapas-style dish
This Man's Cook Gochujjapabi
A versatile side dish made by simmering spicy green peppers and chili peppers with the deep umami of dried anchovies, creating a bold, fiery flavor.
This Man's Cook Dried Squid Stew
Dried squid soaked in water until soft is sautéed in fragrant garlic oil and simmered with dried chili peppers to create a deliciously savory-sweet side dish with a rich, addictive flavor.
This Man's Cook Broccoli Stir-fry
A side dish made by quickly stir-frying blanched broccoli in a sauce of soy sauce and oyster sauce with dried fish cake and onion over high heat.