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A top-tier side dish featuring crisp, chewy mulmarangimuchim with a satisfying texture and tender jinmichae, seasoned without soaking in water using mirin to enhance flavor.

An innovative snack made by skewering leftover festival songpyeon and Vienna sausages, then grilling them and brushing with a tangy-sweet homemade gochujang sauce.

A summer side dish that steals your appetite, made by lightly mixing gochujang and jujube syrup into doenjang to toss with crisp ojigochu peppers

Removes blood impurities thoroughly, gently cooks in a pressure cooker, then simmers with radish and dried shiitake mushrooms

A refreshing cold dish of bulgogi stir-fried until dry and slightly cooled, served over crisp vegetables with a special sauce made with prepared mustard and crushed toasted sesame seeds.

A refreshing summer side dish made by adding lightly blanched seaweed for enhanced flavor and texture, then marinating cucumbers and onions in salt to remove moisture completely, resulting in a crisp, dry salad that stays fresh even after time.

A savory side dish made by grilling tofu in a mix of perilla oil and cooking oil until crispy, then coating it with a spicy-sweet gochujang sauce and simmering it to perfection.

Soaked dried ferns are stir-fried with a secret seasoning and perilla seed powder, resulting in a dish that stays moist and tender for a long time.

A rice bowl topped with gently blanched soft tofu and minced pork seasoned with sweet-savory sauce, finished with a rich mayonnaise drizzle for added creaminess.

A special soaking liquid made with soy sauce and sugar fully seasons the inside of mu-mallangi, preserving its unique chewy texture.

A thick, beautifully rolled vegetable omelette using a round frying pan, packed with various vegetables and roasted seaweed for rich flavor and texture.

A refreshing dotori-muk-bap served with tangy fermented kimchi, crisp cucumber, and savory jidan, all in a clean and light anchovy broth.