KPOP DEMON HUNTERS AIRPLANE FEAST

For the For the Servings: 3–4

For the Estimated Time: 45 minutes

For the Skewers

Rinse and cook tteokbokki rice cakes according to package directions, then cool and skewer.

Thread flat and round fish cakes onto skewers in a wavy pattern.

For the Broth

In a Dutch oven, combine water, anchovy-seaweed broth packet, Korean radish (sliced ¼-inch thick), small yellow onion (cut into chunks)

Bring to a boil, then reduce to a simmer for 10 minutes.

Strain through a colander, reserving the radish and discarding solids.

Return broth to pot and add:soy sauce, Korean tuna sauce, minced garlic

Cover and keep warm.

For the Dipping Sauce

In a bowl, combine soy sauce, water, gochugaru, rice vinegar, and chopped scallion. Mix well.

For the Serving

Bring broth to a simmer and add skewers. Cook for about 10 minutes until fish cakes puff.

Add reserved radish during the last 1–2 minutes.

Ladle soup into bowls, top with thinly sliced scallions, and serve with dipping sauce.

For the For the Servings: 4–6

For the Estimated Time: 60 minutes

For the Rice

Add short grain rice to a rice cooker bowl and rinse under cold water until the water runs mostly clear.

Add water and a pinch of kosher salt, then cook using the sushi rice setting (or cook normally on stovetop).

Once cooked, transfer rice to a bowl and drizzle with toasted sesame oil. Mix gently, cover, and keep warm.

For the Egg

Heat vegetable oil in a 10-inch nonstick skillet over medium heat.

Season well-beaten eggs with a pinch of kosher salt, then pour into the pan. Swirl to form a thin, even layer.

Cook gently until set, flip carefully, and finish cooking with residual heat. Transfer to a cutting board and slice into thin strips.

For the Spinach

In the same skillet, heat vegetable oil over medium heat.

Add minced garlic cloves and a pinch of kosher salt, sautéing for 30 seconds.

Add spinach and soy sauce, cover, and cook for 2 minutes until wilted. Transfer to a bowl.

For the Carrots

In the same skillet, heat another vegetable oil over medium heat.

Add medium carrot (peeled and julienned) with a pinch of kosher salt, sautéing for 4–5 minutes until slightly softened. Transfer to a bowl.

For the Remaining Fillings

Slice English cucumber into ½-inch thick strips.

Slice yellow pickled radish (danmuji) into matching strips.

Cut imitation crab sticks to match size if needed.

Prepare Korean burdock root strips and slice spam/ham into long strips.

For the Assembly

Place a sheet of gim (roasted seaweed) on a bamboo rolling mat.

Spread a thin, even layer of warm rice across the seaweed, leaving 1–2 inches at the top edge.

Arrange fillings across the center: cucumber strip, pickled radish strip, burdock root, sautéed carrots, spinach, imitation crab, egg strips, spam/ham

Roll tightly using the bamboo mat, sealing the edge with exposed rice. Gently compress the roll.

Brush the outside lightly with toasted sesame oil, then slice into ½-inch rounds using a sharp knife.

Serve immediately.

Prepare prepackaged Hansang naengmyeon soup and noodles according to package instructions (boil noodles, rinse cold, and chill broth).

Transfer noodles to a bowl and pour over cold broth.

Top with English cucumber (thinly sliced), pickled radish, 1 hardboiled egg (halved)

Serve immediately, ice-cold.

For the Servings: 16 pancakes

For the Estimated Time: 2 hours

For the Dough

In a large mixing bowl, combine lukewarm water, white sugar, instant yeast, kosher salt, and vegetable oil. Whisk gently.

Add all-purpose flour, mixing until a sticky dough forms.

Cover with greased plastic wrap and let rise in a warm place for 60–90 minutes, until doubled.

For the Filling

In a bowl, mix dark brown sugar, chopped walnuts, cinnamon, and kosher salt. Set aside.

For the Shaping

Punch down the risen dough and let it rest for 10–20 minutes.

Turn onto a floured surface using about additional flour.

Divide into 16 pieces. Flatten each into a 4-inch disk, add 1–2 tablespoons filling, and seal into a ball.

For the Cooking

Heat vegetable oil in a nonstick skillet over medium heat.

Place dough balls in the pan and cook for 30 seconds until lightly golden. Flip and press into a 6-inch pancake.

Cook 1–2 minutes per side until golden brown, reducing heat to low and covering briefly to finish cooking through.

Repeat and serve warm.

Optional but highly recommended: draw little cat faces on top with edible markers, because that’s part of the aesthetic.

Heat a sauté pan over medium heat and add neutral oil.

Slice the Korean blood sausage links into thick, bite-sized rounds.

Add the sliced blood sausage to the pan in a single layer. Sauté for 4–6 minutes, flipping occasionally, until heated through and lightly crisped on the outside.

Cook until the exterior develops some color but the interior stays soft and bouncy.

Transfer to a plate and serve hot alongside the rest of the feast.