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A savory and hearty kabocha squash porridge made by grinding regular short-grain rice instead of using glutinous rice flour, simmered with kabocha squash.

A nostalgic lunchbox side dish made by gently simmering aged kimchi in rice water or anchovy dash broth without stir-frying.

A highly addictive gang-doenjang jjageuli made by stir-frying crumbled tofu and assorted vegetables in doenjang until just covered with liquid, perfect for mixing into rice.

A rice-stealing gochujang ssamjang made by stir-frying whole garlic cloves in oil to remove their spiciness, then simmering them with savory anchovies and Korean mild crunchy green chili peppers.

A special muchim made by tossing chewy blanched cuttlefish with crisp apple and fragrant minari in a sweet and tangy special chogochujang sauce.

A carefully made traditional gimbap where the rice and fillings are perfectly seasoned and harmonized, staying fresh for a long time without spoiling easily.

A Thai-style khao pad that maximizes fluffiness by cooking long-grain rice (Annam rice) without pressure and stir-frying Chinese kale and squid with a fish sauce-based seasoning.

A quick geotjeori made by tossing unbrined fresh napa cabbage with a special fruit seasoning and oligosaccharide syrup for a glossy finish, just like at a seolleongtang restaurant.

An authentic Sicilian offal burger featuring Hanwoo spleen and lung cooked in savory lard, rich cheese, and lemon juice, served in traditional bread vastedda.

A super simple home-baked apple pie made moist and tender without an oven, using an air fryer and stewed apples

A Southeast Asian-style rice bowl featuring pork hind leg braised until tender and flaky, served with a spicy and tangy special fermented anchovy sauce.

A hearty, special porridge topped with sweet-savory beef bulgogi, fish sauce, and crispy fried shallots