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A hearty K-style homemade burger featuring spicy and zesty grilled Cheongyang tteokgalbi as the patty, layered with egg and cheese.

A gourmet toast made by soaking a dry, closeout ham and cheese sandwich in rich milk and egg mixture, then frying it in butter until golden.

A comforting finishing ramen porridge made by simmering crushed ramen, cold rice, egg, and seaweed flakes in a rich red crab broth infused from leftover red crab shells, yielding a nutty and savory flavor.

A luxurious dessert made by sprinkling sugar over a smooth pudding made from egg yolks and heavy cream, then torching it to create a crispy caramel layer that you break with a spoon.

Super simple crab meat soup made with enoki mushrooms and imitation crab, thickened with starch slurry and finished with beaten eggs.

Thinly sliced Spam wrapped in aromatic perilla leaves, coated in egg wash, and pan-fried until golden brown. An incredibly simple side dish or drinking snack.

A highly addictive spicy late-night dish of fiery boneless chicken feet stir-fried until sticky and glossy, served over chewy kalguksu noodles with crunchy bean sprouts and garnishes, all mixed together.

A special appetizer made with fresh raw chadol bagyi (thinly sliced beef brisket) trimmed of fat, served with a savory egg yolk and chili sauce, low-salt myeongnan (seasoned pollock roe), and wrapped in gim (seaweed).

A savory oil pasta with deep flavor, made by thriftily using the milky seafood broth and mussel meat from leftover mussel soup.

A super simple toast made with leftover bread scraps from making shrimp toast, topped with strawberry jam, bacon, and egg, baked until crispy.

A super simple mandu guk made with coin broth, frozen dumplings, rice cakes, and a gently cooked egg.

A unique menbosha with crispy bread and chewy shrimp, plus savory melted cheese in between