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A spring seasonal side dish of darae-sun (hardy kiwi shoots) blanched for exactly 30 seconds, then seasoned with sand lance fish sauce and plum syrup for extra savoriness, creating a nutty, flavorful namul.

Handmade mugwort injeolmi made by pounding glutinous rice in a traditional mortar to retain a bit of texture, generously coated with nutty mung bean powder.

A traditional Yeosu Dolsan-style side dish made by roasting dried white soybeans without oil to bring out a nutty flavor, then soaking them in a special soy sauce seasoning and tossing with fragrant fresh wild chives.

A unique side dish of microwave-steamed king oyster mushrooms, seasoned with savory perilla seed powder and vegan mayonnaise for a chewy texture even better than meat.

A healthy side dish made by tossing boiled abalone and blanched perilla seeds in a sweet and sour sauce base of doenjang and gochujang

A healthy side dish made with nutrient-rich water dropwort and mugwort, harvested in autumn, blanched at staggered intervals and seasoned with savory soybean paste for a wholesome taste.

A healthy and appetizing spring and summer seasonal side dish made by briefly blanching purslane and tossing it with a savory gochujang and sesame oil dressing.

A traditional 45-year-old rice cake shop’s secret recipe for yellow pumpkin songpyeon that stays chewy and soft even after two days, made with lukewarm water to create a perfectly textured dough.

Pan-fried deodeok with a light layer of sesame oil, then tossed with a honey-gochujang seasoning for a refined and flavorful side dish.

A light and savory hijiki rice seasoned with flour and vinegar to remove fishy odor and impurities, resulting in a fragrant and delicate rice dish.

Blanched butterbur greens seasoned with doenjang and gochujang, creating a refreshing spring side dish with a balanced bitter-savory flavor.

A spring vegetable side dish featuring lightly blanched canola greens tossed with doenjang seasoning, bringing out a rich, savory flavor.