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A super simple gimbap made by squeezing out the moisture from well-fermented, tangy kimchi and rolling it whole with a spicy-sweet savory seasoning

A side dish featuring grilled tofu with a rich, nutty aroma and potatoes cooked without starchy residue, simmered in a spicy-sweet gochujang sauce.

A delicious side dish made by grilling zucchini in a dry pan to remove moisture and create a firm texture, then tossing it with lean canned tuna and a savory, slightly sweet-spicy seasoning.

A unique side dish made by tossing roasted zucchini and sweetly caramelized onions in a tangy, sweet soy sauce dressing without oil

A unique omelette featuring crisp, whole enoki mushrooms fried in a rich, savory egg mixture enhanced with finely ground dried shrimp powder for an explosive umami 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.

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

A savory and light pancake made with firm frying tofu, sautéed onions with moisture removed, and leftover vegetables from the fridge, pan-fried until golden and crisp.

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.

Chongmu gimbap served with seasoned rice wrapped in seaweed, paired with stir-fried perilla seed, squid, and fish cake that are spicy-sweet and flavorful.