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A convenient gimbap made by layering perilla leaves with pickled radish, bacon, seasoned kimchi, and egg, then folding it into quarters.

A delicious eggplant dish where whole eggplants with fine diagonal cuts are coated with a rich soybean paste seasoning and slowly simmered with the moisture from onions and green chilies, resulting in a juicy, flavorful texture.

A unique cabbage pancake that preserves the natural sweetness and crisp texture of cabbage by coating it with a thin layer of flour and egg, enhanced with hijiki powder for a rich aroma.

A simple and delicious egg roll enhanced with finely chopped green chili for a spicy kick, layered with savory seasoned seaweed to maximize umami flavor.

A clear tteokguk with sliced rice cakes in a savory dried-shrimp and kelp broth, balanced with the natural sweetness of onion.

A chewy ramen with rice cakes and egg, finished with a small amount of ketchup to enhance the broth flavor

A hotel-style egg fried rice that combines the fragrance of scallion oil with the tenderness of eggs cooked 2/3 of the way.

A simple side dish made by steaming seasonal eggplants and tossing them with chives, garlic, perilla oil, soy sauce, and sesame salt.

A rich and savory egg cheese bake, similar in texture to pizza, made by placing eggs inside onion rings, topped with mozzarella cheese and red chili, then gently baked over low heat.

A light vegetable stir-fry made with salted eggplant and tomatoes sautéed in olive oil

A simple side dish made by grilling thickly sliced eggplant without oil, then coating it with a moist and sweet doenjang sauce. It tastes even better when cooled.

A simple yet deeply flavorful stew made with clams and sundubu.