Sundubu Sagwa Sosu Oi Muchim (Cucumber Salad with Soft Tofu and Apple Dressing)
A no-cook Korean cucumber side dish tossed in a creamy blender dressing of soft tofu and fresh apple, finished with chopped peanuts.
Doenjang Dubu Jjigae (Korean Soybean Paste Stew with Tofu)
A comforting Korean stew of soft tofu, pork, and tangy kimchi simmered in a savory soybean paste broth made with rice rinse water for extra body.
Chicory Salad with Olive Garlic Dressing (Chikeori Saelleodeu)
A crisp Korean chicory salad with red cabbage, onion, and carrot, dressed in a simple whisked olive oil, vinegar, sugar, and raw garlic dressing.
Pyogo Beoseot Cheonggyeongchae Guk (Korean Shiitake Mushroom and Bok Choy Soup)
A light Korean soup of shiitake mushrooms and baby bok choy in a clear anchovy-kelp broth, seasoned simply with soup soy sauce and garlic.
Bangul Tomato Sobagi (Korean Stuffed Cherry Tomato Kimchi)
A quick no-cook Korean side dish of cherry tomatoes scored and stuffed with a chive, onion, and gochugaru filling — fresh kimchi flavor in about 15 minutes.
Hwangtae Haejangguk (Korean Dried Pollack Hangover Soup with Low-Sodium Doenjang)
A light, clean Korean dried pollack soup simmered with soybean sprouts, radish, and low-sodium doenjang — the classic Korean hangover cure, ready in about 25 minutes.
Buchu Konggaru Jjim (Steamed Korean Chives with Soybean Flour)
Korean chives tossed with raw soybean flour, steamed until tender and bright green, and served with a simple soy-garlic dressing — a classic 10-minute Korean side dish.
Saeu Dubu Gyeranjjim (Steamed Shrimp, Tofu, and Egg Custard)
A soft Korean steamed egg custard made with silken tofu, cream, and shrimp, topped with minced spinach and steamed for just 10 minutes.
Sagwa Saeu Bugeoguk (Korean Dried Pollock Soup with Apple and Shrimp)
A light Korean dried pollock soup (bugeoguk) simmered with shrimp, shiitake, onion, and apple slices that soften the fish’s bitter edge.