A super simple kongjeon made by quickly cooking raw, unsoaked beans in a microwave and boiling water, then grinding them in a blender. It's as savory and light as bindaetteok.

A low-calorie, savory-sweet late-night snack made by removing moisture from soft tofu, mixing it with starch, pan-frying until golden and crispy, then filling it generously with cheese and simmering in a soy sauce glaze.