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A simple and smooth egg custard made by blending eggs directly in a blender without removing the egg whites, then steaming with milk for a pudding-like texture.

A delightful mini kimbap made by rolling a savory rice mixture with fragrant perilla leaves, crisp and crunchy pickled radish, and thick egg omelet into neat little rolls.

A nutritious soft-boiled egg dish with a neat shape, perfectly cooked without fail using a ceramic bowl and steamer

Mini fritters made by coating small, square fish cakes—kept chewy by not blanching in hot water—with a sweet and savory sauce and a colorful egg coating, then pan-fried to perfection.

Steaming fresh squid briefly makes it easier to handle, then pan-frying with just starch and egg creates a delightfully chewy yet crispy specialty fritter

A simple side dish that enhances the richness of regular fried eggs with a single drop of sesame oil and toasted sesame seeds.

A simple and delicious potato sticks fritter made without flour or starch, using only eggs and finely sliced fresh potatoes to achieve a crisp exterior and tender interior with rich flavor.

A quick and easy toast made by baking sliced bread with a mixture of crisp, sweet apples and savory mozzarella cheese soaked in egg custard.

Sauté fresh abalone with fragrant garlic and onion in butter to enhance its rich, savory flavor, then combine with pasta and cheese for a luxurious abalone pasta dish.

A nostalgic steamed bread with a soft and chewy texture, made using fresh makgeolli and bread flour

A fluffy, bowl-shaped gyeran-jjim dish made with milk and salted shrimp brine for richness and flavor, finished with a light coat of sesame oil.

A thick, gently cooked egg roll with green chili, scallion, and carrot over low heat