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A sweet and sour side dish that perfectly eliminates the fishy smell and enhances deep umami by adding 1 tablespoon of doenjang, a secret weapon, to seasonal fresh sea mustard.

A refreshing and clean-tasting Saengdaegutang made by blanching fish chunks in hot water to remove any fishy smell, and finishing the broth with saeujeot and doenjang.

A refreshing and clean lettuce salad tossed in a special sauce made with doenjang, gochujang, vinegar, and raw sugar, with added onion and cheongyang chili pepper

A refreshing summer side dish made by salting and sweetening green noppeo with sea salt and malt syrup, then marinating in a savory blend of doenjang and gochujang for rich umami flavor.

Delicious rice balls wrapped in fragrant perilla leaves and topped with peanut gochujang

Crisp seasonal side dish made by lightly blanching sweet, large-headed cabbage and tossing it with a rich, savory doenjang seasoning

A rich, savory flower crab doenjang soup made by simmering a deep broth with crab shells and diphori, then stirring in doenjang for a deeply flavorful finish.

Sautéed beef brisket enhances richness, while tenderized young napa cabbage is simmered in savory doenjang for a refreshing, slightly spicy soup.

A delicious dish featuring tender smoked duck steamed with crisp watercress and chives, served with a special cheonggukjang sauce.

A delicious fresh anchovy stew simmered with a rich, thick broth made from doenjang and gochujang, using rice washing water to eliminate fishy odor—perfect for wrapping in fresh greens with warm rice.

A savory side dish made by briefly blanching sweet bomdong (spring napa cabbage) harvested between winter and spring, then tossing it with a rich doenjang seasoning to enhance its nutty flavor.

Chicken feet boiled without any off-flavors using doenjang and ginger, then mixed with onions, green onions, and chili peppers in a spicy sauce and set to firm up into chicken feet jjim.