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Cucumber kimchi with crispness preserved until the very last bite, using solar salt and maltose to draw out osmotic moisture

A delicious side dish featuring fragrant Welsh onion mixed with finely chopped sweet and crunchy radish, perfect for stirring into rice.

Coating tofu with a mixture of potato starch and curry powder, then pan-frying until golden brown to create a deliciously chewy texture and subtle curry aroma—this is a standout tofu pancake dish.

A crisp and sweet spring onion side dish enhanced with fresh shredded kohlrabi, creating a clean, nutty flavor that refreshes the palate.

Using a mix of rice flour and perilla seed flour instead of wheat flour to enhance richness and chewiness, creating a premium version of stuffed chili peppers

A quick and refreshing cucumber salad made without salting, where thickly sliced cucumbers are directly marinated to preserve maximum crunch and savory depth.

Blanching fresh garlic chives in boiling water with soju for 30 seconds removes their sharpness, then tossing them with dried anchovies and a reduced seasoning sauce creates a savory, umami-rich side dish.

Crispy pancakes stuffed with chewy squid and zucchini marinated in shrimp paste broth for a savory depth of flavor

A delightful dish featuring enoki mushrooms threaded onto crisp cucumber pepper rings, coated in breadcrumbs and fried to a satisfyingly crunchy texture with a spicy kick.

Snack dumplings stuffed with ground chicken breast, tofu, and fresh vegetables, wrapped in rice paper and pan-fried to a crispy exterior and chewy interior.

A refreshing salad made by tossing tender blanched scallions with firm, steamed squid seasoned with a savory sauce enhanced with doenjang.

A hearty side dish made by gently simmering potatoes and tuna in a spicy-sweet tomato pasta sauce.