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A richly flavored confit sauce perfect for dipping bread, made with roasted tomatoes and garlic, olive oil, cilantro, balsamic vinegar, and savory seasonings.

A crispy jeon made with fragrant minari and chewy cuttlefish, using minimal batter

Octopus sukhoe that maximizes the octopus's natural juices and tender texture by steaming it with the vapor of soju, vinegar, and maesil syrup using almost no water.

A Southeast Asian-style samgye chicken rice made by cooking rice in samgyetang broth with chicken and serving it with a special spicy-sour sauce.

A simple and quick chives salad with perilla leaves and onion, crisp and tangy-sweet in flavor.

A sweet and tangy, crunchy Korean melon pickle made with a golden 1:1:1 vinegar-water-sugar brine to enjoy all year round.

A recipe for authentic Western-style duck course cuisine, where a whole duck is deboned, the leg meat is slowly cooked in duck fat to create a tender confit, and the breast meat is crisped up with its skin intact.

A Chinese-style salmon soy-braise featuring crispy pan-seared salmon coated in starch, infused with the aromatic flavors of ginger and green onion.

A cold dish of crunchy young cabbage julienne tossed with chewy jellyfish and savory dried shrimp in a tangy garlic sauce.

Iberico bone-in loin coated with a butter-breadcrumb crust, seared and air-fried for a crispy outside and juicy inside

A versatile oriental dressing made in just 1 minute with Jin-ganjang, cooking wine, and lemon juice for a clean, refreshing taste.

A clean offal soup made by simmering boiled beef small intestine with garlic chives and perilla seed powder in a savory beef bone broth, served with a prepared mustard dipping sauce.