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A super simple ssukgat namul that omits garlic to preserve the natural fragrance of crown daisy, quickly blanched to retain its crisp texture and vibrant green color.

A bowl of lettuce ssambap topped with a special ssamjang packed with oil-drained canned tuna and savory peanuts, whetting the appetite.

A delicious juppo muchim made by briefly rinsing pre-roasted juppo to restore moisture, then enhancing it with a rich, nutty flavor from peanut butter.

A crisp radish salad made by soaking summer radish in new sugar and vinegar to remove its bitterness and spiciness, preserving its refreshing crunch.

A simple and quick side dish made in just 5 minutes by tossing crisp perilla seed vegetables with a rich soybean paste dressing enhanced with crushed mixed nuts.

Simmered long and slow to preserve the chewy texture of perilla seed, enhanced with ginger for a rich, savory depth

A premium appetizer-style myeongran gui grilled with a blend of butter and cooking oil to prevent bursting and ensure moistness, paired with cucumber and sesame oil to completely neutralize the fishy aroma.

A light, refreshing side dish featuring blanched crown daisy and mashed tofu, enhanced with finely ground roasted peanuts for a fragrant, richly savory depth.

A quick and simple side dish ready in 5 minutes, stir-fried with garlic chives, enoki mushrooms, and imitation crab sticks using cooking oil, salt, and soy sauce.

A moist and tender pork jjaem made with finely minced pork loin, served with a special onion sauce seasoned with mustard for a refreshing contrast to the rich flavor.

Duck roast seasoned with sesame oil and ginger wine to eliminate gamey odor, served with a special sauce made from perilla seed and vinegared gochujang sauce

A soybean side dish that enhances nuttiness by roasting the beans first without soaking, then simmering them to a chewy texture using kelp broth and soy sauce.