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A dish where shrimp are wrapped in rice paper instead of flour batter, then baked in an air fryer to create a chewy texture like glutinous sweet and sour pork. It is served with a Chinese-style chili sauce made with doubanjiang.

A spicy hangover ramyeon featuring blanched bean sprouts and soaked rice cake slices in a fiery broth, topped with gochugaru for a bracing and refreshing flavor reminiscent of a classic specialty shop.

An ultra-simple pork pancake made by tossing thinly sliced pork belly, pancake mix, and eggs into a plastic bag, shaking vigorously, then pan-frying in a single pan.

A unique egg toast where you cut a hole in the center of a bread slice, fry it in margarine, then crack an egg into the hole and cook until the yolk is runny.

A visually stunning gimbap made with rice seasoned with homemade meljeot sauce, wrapped around aged kimchi and seasoned chives, then encased in thinly sliced pork belly and pan-fried until golden.

A Japanese-style ginger pork where a thin starch coating locks in tender juices, filled with a special soy sauce seasoning and pungent ginger flavor.

A unique twist on dumplings, made by cutting leftover japchae and wrapping it in water-soaked rice paper, then pan-frying until the outside is crispy and the inside is moist.

A tortilla roll filled with crispy bacon and egg crepe, slathered with sweet and spicy Sriracha mayo sauce, crunchy cabbage, and ham.

A unique oil-based tteokbokki, fragrant with plenty of sliced and minced garlic in olive oil, and enriched with the savory flavor of dried shrimp, all stir-fried over low heat until nutty and delicious.

A super simple pork belly and bean sprout bulgogi using ssamjang as a base instead of gochujang, creating a less spicy and savory umami flavor.

A super simple egg bread made by hollowing out morning bread, filling it generously with eggs, cheese, and toppings, then baking in an air fryer.

A spicy and sweet jjajang tteokbokki made easily and quickly with unsoaked rice cakes, using sateun jjajang powder and oyster sauce.