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A unique side dish that transforms lettuce, usually eaten only in wraps, by briefly blanching it in boiling water and tossing it with a sweet-and-sour seasoning of soybean paste and gochujang.

Fry dried mackerel in a dry pan with cooking wine to eliminate fishy odor, then finish with pungent garlic oil and maltose for a moist, non-dry side dish that’s satisfyingly tender.

A beloved side dish enjoyed by people of all ages, featuring crispy fried tofu and spam simmered in a savory-sweet sauce with crunchy green chili peppers.

A unique side dish made by stir-frying potatoes and fish cake of the same size in a spicy, savory oyster sauce seasoning, resulting in a crisp and tender texture.

A simple side dish made by gently simmering uncooked tofu and canned tuna in gochujang and doenjang sauce, perfect for mixing with rice.

A refreshing side dish that balances the excessive sourness of washed old kimchi with fragrant perilla leaves, creating a crisp and savory taste.

Potatoes are pan-seared to prevent crumbling, then simmered with Vienna sausage and a sweet-savory soy sauce for a hearty side dish.

A crisp, chewy vegetable side dish made by grilling zucchini and eggplant in a dry pan without oil to remove moisture, then tossing them in a savory soy sauce marinade.

A crispy, savory chives pancake enhanced with dried shrimp and breadcrumbs for a snack-like crunch from start to finish

A delicious stew made by sautéing doenjang and gochujang in sesame oil, then simmering with freshwater clams, radish, and dried anchovies to create a thick, savory broth perfect for mixing into rice.

Crispy pancake made by lightly coating fresh spring onions with a thin layer of flour using a plastic bag, then dipping them in a batter infused with dried shrimp powder flavor, and pan-frying until golden in sesame oil.

Secret recipe for jjimdak with a generous spoon of chunjang, delivering deep umami and the rich, professional-style color typical of restaurant versions