u/iamteddykim

Instant noodles and Spam may not be the healthiest ingredients, but they're popular for a reason, flavour!

Growing up, I often ate Spam with eggs, so I decided to bring back those memories and combine them with noodles and kimchi. With the help of Gochujang and a few of my go-to sauces, this dish came together beautifully.

Not only did it look fantastic, but it tasted absolutely amazing, especially considering it was made with $2 noodles.

I'm a big fan of coleslaw. It's great for gut health and pairs perfectly with meat. KFC is a good example of this combination.

With juicy steak, crispy bacon, fresh vegetables, and Parmesan cheese, this lunch turned out to be absolutely spectacular!

Fried onion rings are often considered a true delicacy. But what if they were oven-roasted and stuffed with a savoury meat filling? That was the idea I had, and when combined with teriyaki sauce and a few simple pantry staples, it turned into a fantastic meal.

They're also great served with a bowl of rice and some kimchi.

Fried onion rings are often considered a true delicacy. But what if they were oven-roasted and stuffed with a savoury meat filling? That was the idea I had, and when combined with teriyaki sauce and a few simple pantry staples, it turned into a fantastic meal.

They're also great served with a bowl of rice and some kimchi.

Fried onion rings are often considered a true delicacy. But what if they were oven-roasted and stuffed with a savoury meat filling? That was the idea I had, and when combined with teriyaki sauce and a few simple pantry staples, it turned into a fantastic meal.

They're also great served with a bowl of rice and some kimchi.

Italian cuisine is one of my favourites, and I always like to keep spaghetti in my kitchen.

I've made Bolognese many times, but since I didn't have the right ingredients, I decided to make something a little different.

Parmesan, butter, egg, and basil worked so well together that I couldn't keep my fork off the plate!

Italian cuisine is one of my favourites, and I always like to keep spaghetti in my kitchen.

I've made Bolognese many times, but since I didn't have the right ingredients, I decided to make something a little different.

Parmesan, butter, egg, and basil worked so well together that I couldn't keep my fork off the plate!

I had some leftover Korean curry and rice in the fridge, so I decided to put them to good use.

With a few veggies and eggs, I turned those simple leftovers into a seriously delicious meal!

It’s easy, comforting, and a great way to use what you already have. 

I had some leftover Korean curry and rice in the fridge, so I decided to put them to good use.

With a few veggies and eggs, I turned those simple leftovers into a seriously delicious meal!

It’s easy, comforting, and a great way to use what you already have. 

I had some lo mein noodles, beef slices, and mozzarella in the fridge, and there was only one thing to make: cheesy noodles, but taken to the next level.

I always keep the seasoning packets from instant noodles because they add an incredible boost of flavour. Whenever I think a dish needs that extra something, they become my secret ingredient.

These noodles turned out incredibly cheesy and absolutely delicious!

I had some lo mein noodles, beef slices, and mozzarella in the fridge, and there was only one thing to make: cheesy noodles, but taken to the next level.

I always keep the seasoning packets from instant noodles because they add an incredible boost of flavour. Whenever I think a dish needs that extra something, they become my secret ingredient.

These noodles turned out incredibly cheesy and absolutely delicious!

Perilla leaves are popular in Korea and are often enjoyed as banchan (side dishes), but they can also be turned into a delicious main dish.

Simply fill each leaf with a seasoned meat mixture, coat it in Korean frying mix and beaten egg, then pan-fry until beautifully golden.

The result is crispy on the outside, flavourful on the inside, and surprisingly easy to make!

Perilla leaves are popular in Korea and are often enjoyed as banchan (side dishes), but they can also be turned into a delicious main dish.

Simply fill each leaf with a seasoned meat mixture, coat it in Korean frying mix and beaten egg, then pan-fry until beautifully golden.

The result is crispy on the outside, flavourful on the inside, and surprisingly easy to make!

I always keep Korean curry packets on hand because they can turn the simplest ingredients into something seriously delicious.

This time, instead of serving it with rice, I had noodles, so I made Korean curry noodles.

Such a simple dish, but it tasted absolutely amazing!

I always keep Korean curry packets on hand because they can turn the simplest ingredients into something seriously delicious.

This time, instead of serving it with rice, I had noodles, so I made Korean curry noodles.

Such a simple dish, but it tasted absolutely amazing!

Got rice? Then you have to try making this sweet treat!

This Korean snack is called fried scorched rice, or deep-fried nurungji. It’s often finished with a sprinkle of sugar, but I took it to the next level with cinnamon and roasted nuts.

It turned out to be one of the best snacks I’ve had. For something made with such simple ingredients, it’s incredible how crispy, sweet, nutty and flavourful it is.

Got rice? Then you have to try making this sweet treat!

This Korean snack is called fried scorched rice, or deep-fried nurungji. It’s often finished with a sprinkle of sugar, but I took it to the next level with cinnamon and roasted nuts.

It turned out to be one of the best snacks I’ve had. For something made with such simple ingredients, it’s incredible how crispy, sweet, nutty and flavourful it is.

Chicken wings are already a winner on their own, but I wanted to take them to the next level with one of my trusty go-to sauces.

After roasting them in the oven until beautifully caramelised, they turned into an absolutely delicious meal, juicy, sticky, and packed with flavour.

Definitely give this one a try. It’s SO good! 😋

Chicken wings are already a winner on their own, but I wanted to take them to the next level with one of my trusty go-to sauces.

After roasting them in the oven until beautifully caramelised, they turned into an absolutely delicious meal, juicy, sticky, and packed with flavour.

When I see a can of tuna, I see endless possibilities.

Pair it with kimchi and rice, and you’ve already got the foundation for something seriously delicious.

With a hot wok and just a few simple ingredients, I turned them into a restaurant-quality meal packed with bold, comforting flavours.