MATT: So we're going to start by making the pancake itself.

We have some of the dough right here for it.

So this is what we call a hot water dough.

When we make this dough, we use water that is nearly boiling and what that allows for is the dough to be stretchier, more elastic.

The first step, we do need to roll it out by hand a little bit.

So kinda get it a little bit thinner and we just want to just make sure that we can actually get it through the guides in here.

And we'll run it through there a couple times to make sure it's kinda even as it's coming out.

And then once we get that, we'll just start adjusting it.

SETH: So each time it's getting a little thinner.

MATT: Right.

Every time we're doing it, we're getting a little bit thinner.

SETH: All right, it looks like we're making ravioli here.

MATT: A little bit right?

In here, sometimes it gets a little sticky so this is just regular flour.

When you're making as many of these as we do, can really ruin your morning.

SETH: Yeah, stuck pasta machine.

You don't want a line of angry customers out the door.

MATT: No.

So once we kinda get it down to this thinner layer, you can kinda see through it a little bit.

SETH: Oh yeah.

MATT: So we're going to go to the next step, and that's what we refer to as lamination.

So really simply what that means is that we're just going to start creating layers so that when you bite into it, you're going to get a nice crunch, but you're also going to see a little bit of chewiness in there as well.

And that's what we're going for.

So the first part of that step we're going to take, this is just toasted sesame oil.

We're just going to take the sesame oil and we're just going to go ahead and we're just going to brush a thin layer on the entire pancake.

SETH: It's got a really nice color in that container.

MATT: It does, and it smells great.

SETH: Actually, I can smell it all the way from over here.

MATT: We'll take scallions and do a sprinkle of those across the dough.

So the next thing we'll do, we're going to take just a knife and we're going to cut this, cut it up there, up there, and take this, stack it on top.

And then we're actually going to flip this guy over.

SETH: So you're not looking for hundreds of layers here?

MATT: No, no, no.

If we did, we would be here all day and all night doing this.

And I'm just going to try and work out some of those like, air bubbles, and we're just going to try to get it to length.

And we are trying to work it down, get it thinner, thinner, thinner.

So we're going to just square up our edges on here, and then we're going to cut it down.

So we'll split it, add a little bit more flour on there, set that aside, move on to the next one.

SETH: It is a lot of work for a single pancake.

MATT: It is.

SETH: But I guess that labor is what makes it all worth it to you.

MATT: I do love to mix it up.

And then what we do, we wind up with our pancakes.

SETH: Obviously with a breakfast sandwich, we got the fillings to contend with as well, right?

MATT: That's right.

We have a bacon option, a sausage option, and then a kimchi option.

Our kimchi is a little bit different in that we keep salted shrimp out of it and that allows us to have a vegetarian option, and it's a little bit lighter.

The sandwich itself is pretty heavy.

You'll see in a little bit.

The other really important part in any breakfast sandwich that you're looking for are the actual eggs themselves.

We want the steaming route, something that you will see in Chinese cuisine.

But we knew we wanted something that was going to be light, that was going to be fluffy, that was going to be delicious and cheesy.

SETH: Those are all words that I like to hear.

MATT: Right?

Yeah.

We'll take some eggs.

SETH: Oh, you've mastered the one handed egg crack.

MATT: I have.

SETH: I'm still working on that.

MATT: By necessity, right?

We'll add a little bit of a heavy whipping cream in here, and then we'll just go ahead and we'll add in a little bit of cheddar cheese, season it with a little bit of salt, season it with a little pepper.

So then we'll pour the eggs into a greased pan, and from there we'll put in our steamer.

They'll usually cook for about six or seven minutes until they're light and fluffy.

From there, what we'll wind up doing is assembling the sandwich itself, and that starts by putting cheese on both sides of the pancake, putting one of those steamed eggs on there, a layer of special mayonnaise that we make here in house.

Put our toppings on there.

I'm going to go ahead and make you one of the kimchi ones, and then we'll close it up and cook it on the flat top.

And then we'll serve it with a side of chili crisp that we make in house.

SETH: Matt, Tim, thought I knew what a breakfast sandwich looks like.

Apparently I was wrong.

I cannot wait to try this.

That's just outrageous.

That egg is so nicely steamed, the kimchi has a nice bright flavor.

Wonderful job.

And Matt, I get it with the lamination, those layers of dough.

You know what?

When you look at it on the plate, it looks like it's going to be super crispy.

It has a nice chew to it though.

MATT: It does, yeah.

The outer layers certainly are nice and crispy and have that shatter when you bite into it, but those inner layers do have some of that chew and I think it's a great balance.

SETH: Tim, tell me about this chili crisp.

TIM: Sauce making is a very important piece of Chinese cuisine so obviously chili crisp is so hot right now.

And so Matt put together, like, I think one of the best versions out there.

MATT: We came up with a chili crisp that's not too spicy.

So we decided to use like, a milder chili flake.

We took a little bit of the actual kimchi and blended that into there, and that delivers a lot of savoriness to it, and I think it pairs very, very well with the sandwich.

SETH: Yeah, you don't want to really start your day with just a kick in the pants for spice.

And this is a good example of your whole approach too, you know, with bringing in Asian influences, American influences, putting them all together.

TIM: Yeah, we are the human version of the sandwich.

(laughing)