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A super simple nostalgic dish of hot rice topped with savory butter, soy sauce, and a sunny-side-up egg with crispy, fried-like edges

A refreshing oyster tteokguk simmered in anchovy broth

A Chinese-style soup made by adding enoki mushrooms and crab sticks to chicken stock broth, thickening with starch slurry, and finishing softly with egg whites.

A super-simple egg soup made clean and smooth in just 10 minutes without stock, using chicken stock powder and soy sauce for flavor.

Crispy-on-the-outside, moist-on-the-inside menbosha made by generously stuffing minced shrimp between slices of bread and frying at a low temperature with animal fats

A hearty poke bowl loaded with fresh vegetables, egg, crab sticks, grilled shrimp, and thinly sliced beef short plate, finished with a special sauce.

A sandwich filled with a fluffy egg mixture enhanced with paprika powder for an exotic flavor, nestled between crispy buttered bread slices.

A Swiss-style potato pancake made by mixing julienned potatoes and ham with egg white, pan-frying until crispy, and serving with cheese and a yolk sauce.

A yubu poke made by pan-frying thinly sliced beef short plate and vegetables in olive oil, then seasoning with the sauce from a yubuchobap kit for extra savory depth.

A crispy pancake that maximizes the sweet essence and aroma of large green onions by minimally mixing chopped large green onions with Korean pancake mix and egg.

A waterless curry made by cooking onions, beef, butter, and Golden Curry in a rice cooker to concentrate the natural flavors of the ingredients.

Korean mild crunchy green chili peppers stuffed with tofu, seasoned pork, and glass noodles, coated in beer batter and fried until crispy—a holiday delicacy