Mindeulle Salad (Korean Dandelion Greens Salad)
A refreshing Korean side salad of bitter dandelion greens, beet, and orange zest, tossed with a tangy soy-lemon dressing.
banchan
Seokryu Bossam Kimchi (Pomegranate-Juice Wrapped Kimchi)
A delicate napa cabbage kimchi filled with radish, garlic, and shrimp brine, then soaked in fresh pomegranate juice for a tart, pink-tinted finish.
Dolnamul Salad (Korean Stonecrop Salad with Lemon Mayo Dressing)
A refreshing Korean side salad of tender stonecrop and pan-seared king oyster mushrooms tossed in a spicy-tangy lemon mayo dressing.
Yangbaechu Gamjajeon (Cabbage and Potato Pancakes)
A crispy Korean pancake of grated potato, shredded cabbage, and pork, pan-fried and served with a tangy orange-soy dipping sauce.
Broccoli Cauliflower Salad with Soy Milk Yogurt Sauce
A refreshing Korean-style salad of blanched broccoli and cauliflower, kidney beans, walnuts, and raisins, served with a creamy soy milk yogurt dressing.
Guun Chaeso wa Ganjang Lemon Sauce (Grilled Vegetables with Soy-Lemon Sauce)
Thin-sliced grilled eggplant, zucchini, mushrooms, and peppers served with a bright soy-lemon dipping sauce and balsamic glaze.
Beoseot Gui wa Dubu Tartare Sauce (Grilled King Oyster Mushrooms with Soft Tofu Tartare Sauce)
Pan-grilled king oyster mushrooms served with a tangy, creamy tofu-based tartare sauce — a light, healthy Korean side dish.
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.
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.