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A delicious, spicy-sweet side dish made by marinating homemade dried dried onion in a crisp, chewy texture—perfect as a rice-boosting accompaniment

A side dish made by lightly seasoning well-de-salted radish pickle for a crisp, refreshing, and satisfyingly chewy texture with minimal seasoning

A side dish made by using the osmotic pressure principle to remove moisture from watermelon rind and seasoning it to a crisp texture.

A refreshing wild mint sesame oil makguksu made by mixing boiled buckwheat noodles with a rich sesame oil dressing and fragrant wild mint, served with seaweed flakes for a savory, slightly spicy bite.

A clean and spicy sundubu jjigae with vegetables and tuna sauce, no stock needed, from School Chef.

A clean and refreshing water kimchi that cuts through the greasiness of holiday dishes

A croissant sandwich filled with soft scrambled eggs, maple-glazed bacon, and chives

A delicious alternative to regular bibim guksu, this dish features chewy store-bought bukkumi tossed in a tangy, sweet, and spicy sauce.

A dish where mackerel, coated in flour and grilled to a crispy exterior and tender interior, is topped with a savory, fragrant green onion soy sauce marinade for an extra-rich flavor.

A quick and savory side dish with a chewy texture that rivals meat, tossed in a spicy-sweet homemade sauce using residual heat for maximum flavor.

A delicious side dish that pairs perfectly with rice, featuring fragrant spring perilla and crispy roasted seaweed tossed in a rich perilla oil dressing.

A delicious noodle dish featuring crisp, seasonal spring onion yangnyeom seasoned with a tangy-sweet dressing and served on rich perilla oil makguksu.