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207 summaries found.

A traditional Chungcheong-style hangover soup made by removing the bitterness from water dropwort with salt and boiling it thoroughly with the entire broth from boiled olgangi, resulting in a deep and refreshing flavor.

A unique side dish that adds the chewy texture and natural sweetness of dried persimmon to crisp julienned radish, creating a delightful contrast in textures.