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• Moist Steamed Sweet Potatoes with Dried Kelp

  A seasonal snack steamed over kelp-infused water to enhance its savoriness and natural sweetness.

• Easy Slow-Cooked Baesuk (Poached Pear Punch)

  A healthy drink made by deeply infusing Korean pear and ginger using an electric rice cooker's steam setting.

• Clear Nakji Yeonpo Tang (Clear Octopus Soup)

  A refreshing, nourishing soup made by simmering small octopus, Korean radish, and water dropwort in a clear broth.

• Nutty Boiled Chestnuts with Fresh Fall Chestnuts

  A snack of freshly harvested chestnuts washed in salt water and boiled just right so they peel easily.

• Tender Kimchi Jjim (Braised Kimchi) with Pork Front Leg

  A braised dish made by layering pork front leg and aged sour kimchi in a pot and simmering gently.

• Sweet and Crisp Musaengchae (Spicy Radish Salad) with Pear

  A fresh, refreshing side dish made by tossing shredded Korean radish with julienned Korean pear for natural sweetness instead of sugar.

• Yak Gochujang (Seasoned Beef Red Chili Paste) with Holiday Pancakes

  A stir-fried red chili paste made by chopping leftover holiday savory pancakes into bite-sized pieces and simmering them in sauce.

• Spicy Myeolchi Bokkeum (Stir-Fried Anchovies) with Shishito

  A stir-fried side dish of tiny dried anchovies cooked in garlic oil, simmered with shishito peppers in a spicy gochujang sauce.

• Spicy Japchae Bap (Glass Noodles over Rice) with Leftovers

  A 5-minute one-bowl dish made by stir-frying leftover japchae with aromatic oil and a touch of vinegar for a moist, bouncy texture.

• Crisp Sukjunamul Muchim (Seasoned Mung Bean Sprouts)

  A clean namul side dish for holiday ancestral rites, made by tossing blanched mung bean sprouts with tuna extract sauce and toasted sesame oil.

• Clean and Mild Tangguk (Beef and Radish Soup)

  A mild tangguk made by sauteing beef and Korean radish without oil and simmering them gently in dried kelp broth.

• Soft Donggeurangttaeng (Pan-Fried Meat Patties) with Tofu

  A holiday pancake dish made by squeezing the moisture out of tofu and kneading it thoroughly with meat to pan-fry soft, juicy patties.

• Tender Doraji Namul Bokkeum (Stir-Fried Bellflower Root)

  A side dish of bellflower root stir-fried until tender by removing its bitterness with salt and steaming it with broth.

• Tender Gosari Namul Bokkeum (Stir-Fried Bracken Fiddleheads)

  A holiday memorial service side dish of bracken fern braised and stir-fried gently in broth until tender.

• Sweet and Spicy Chuncheon Dakgalbi (Chuncheon Style Spicy Stir Fried Chicken)

  Sweet and spicy Chuncheon dakgalbi made by stir-frying marinated chicken thigh meat together with vegetables.

• Savory Aehobak Dubu Jjigae (Zucchini and Tofu Stew)

  A spicy, comforting stew made with thickly sliced zucchini and tofu, seasoned with salted fermented shrimp and finished with perilla oil.

• Miyeok Julgi Bokkeum (Stir-Fried Seaweed Stems)

  A satisfying everyday side dish of chewy salted seaweed stems stir-fried in fragrant garlic-scallion oil and mirin to remove any fishiness.

• Nabak Mul Kimchi (Water Kimchi with Sliced Radish)

  A refreshing water kimchi made by salting napa cabbage and Korean radish, then letting them ferment in a chilled broth blended with red chili peppers.

• Clean Munazul Bokkeum (Stir-Fried Radish Side Dish)

  A holiday radish side dish salted to prevent breaking apart and stir-fried clean without green onion or garlic.

• Springy Japchae (Stir-Fried Glass Noodles) for Holidays

  A holiday japchae with fish cake and mushrooms in place of meat for chewy texture, stir-fried so the noodles stay springy even after cooling.

• Sundubu Jjigae (Soft Tofu Stew) with Spicy Canned Tuna

  A spicy sundubu jjigae made by stir-frying aged kimchi in the oil from spicy canned tuna.

• Tender Sogalbijjim (Braised Beef Short Ribs)

  Holiday braised beef short ribs cooked fork-tender in a pressure cooker with a marinade of pear drink and kiwi syrup.

• Kongnamul Muchim (Seasoned Soybean Sprouts) in 6 Minutes

  A mild seasoned side dish made without green onion or garlic, rich with toasted sesame oil and sesame seeds, perfect for ancestral rites.

• Refreshing Kkotgetang (Spicy Blue Crab Stew) with Radish

  A refreshing stew made by simmering blue crab and Korean radish in a broth seasoned with doenjang and gochujang.

• Spicy Eomuk Bokkeum (Stir-Fried Fish Cakes) with Shishito Peppers

  A side dish made by braising sweetly stir-fried fish cakes and zesty shishito peppers in a spicy seasoning.

• Refreshing and Spicy Ojingeo Guk (Squid and Radish Soup)

  A spicy squid and radish soup simmered with anchovy broth for a clean, refreshing flavor and finished with gochugaru.

• Sweet and Tender LA Galbi Gui (Grilled Marinated Cross-cut Beef Ribs)

  A holiday dish of grilled marinated cross-cut beef ribs, pan-cooked to a sweet and savory glaze using a marinade made with pear drink and fruit syrup.

• Yangbaechu Bokkeum (Stir Fried Cabbage) with Butter

  A super simple stir-fried cabbage dish made savory with butter and tuna extract sauce, balanced with spicy Cheongyang chili pepper to cut through richness.

• Crispy Buchu Jeon (Garlic Chive Pancake) with Squid

  A savory Korean pancake made with garlic chives and squid, pan-fried to a crisp using a batter of potato starch and ice water.

• Springy Dotorimuk Muchim (Seasoned Acorn Jelly Salad)

  A seasoned salad for 2 to 3 people made with blanched acorn jelly, crisp vegetables, and a sweet and tangy dressing.

• Tender Jinmichae Bokkeum (Stir-Fried Dried Squid)

  A side dish of stir-fried dried squid tossed off the heat so it stays soft and tender, with shishito peppers added for a pleasant spicy kick.

• Gaengsigi Juk (Kimchi and Rice Porridge)

  A refreshing Gyeongsang-do specialty porridge made by simmering aged sour kimchi and soybean sprouts with cold rice and rice cakes.

• Savory Pa Kimchi (Green Onion Kimchi) Side Dish

  A simple green onion kimchi made with anchovy broth instead of sweet rice paste for a deep, savory flavor.

• Kongnamul Jeyuk Bokkeum (Spicy Pork and Bean Sprouts)

  A stir-fried specialty dish made with thinly sliced pork belly and plenty of soybean sprouts cooked in a sweet and spicy sauce.

• Crispy Kimchi Jeon (Kimchi Pancake) with Starch

  Kimchi jeon pan-fried crispy on the outside with potato starch, mellowing the stale smell of aged kimchi.

• Gamja Bokkeum (Stir-Fried Potato Matchsticks) with Spam

  A side dish made with thick-cut parboiled potatoes stir-fried with savory Spam and a gentle garlic aroma.

• Light Kongnamul Japchae (Glass Noodles with Soybean Sprouts)

  A light japchae dish made by tossing blanched soybean sprouts, sweet potato glass noodles, and fish cake with seasoning without any oil.

• Daepa Kimchi (Green Onion Kimchi) Sweetened with Honey

  A fresh geotjeori-style large green onion kimchi lightly salted with fish sauce and honey.

• Simple Vietnamese Pho with Chicken Stock

  A bowl of Vietnamese pho made with a quick chicken stock and fish sauce broth, served with sweet and tangy pickled onions.

• Tomato Egg Pizza with Cheese

  A light one-dish meal topped with egg and cheese cooked over pan-seared tomatoes.

• Kongnamul Muchim (Seasoned Soybean Sprouts) with Green Onion

  A special side dish of blanched soybean sprouts and shredded large green onion tossed in a sweet and sour dressing with vinegar.

• Gochujang Myeolchi Bokkeum (Spicy Stir-Fried Anchovies) with Shishito

  A side dish of tiny dried anchovies stir-fried crisp in garlic oil and tossed with shishito peppers in a spicy gochujang sauce.

• Crisp and Clean Oi Bokkeum (Stir-Fried Cucumber)

  A clean-tasting side dish of salted, squeezed cucumbers quickly stir-fried in garlic oil.

• Moist and Nutty Boiled Peanuts with Fresh Peanuts

  A seasonal snack made by boiling washed fresh peanuts with a little salt to bring out their nutty flavor.

• Crispy and Chewy Gamja Jeon (Potato Pancake) with Starch

  A crispy and chewy potato pancake made with julienned potatoes and potato starch without any wheat flour.

• Sweet and Salty Grilled Pork Collar

  A satisfying main dish of pork shoulder marinated in a sweet and salty soy sauce marinade and pan-grilled until tender and budget-friendly.

• Clear and Light Dak Gomtang (Chicken Soup)

  A light and nourishing chicken soup simmered clear with plenty of large green onion and garlic to remove any gaminess.

• Moist Hangjeongsal Suyuk (Boiled Pork Jowl Slices) in 15 Minutes

  A special dish of pork jowl steamed moist without water in 15 minutes over large green onion and garlic.

• Sweet and Sour Oi Muchim (Seasoned Cucumber Salad)

  An appetizing side dish made with salted cucumbers and blanched seaweed tossed in a spicy, sweet, and sour seasoning.

• Goguma Julgi Bokkeum (Stir-Fried Sweet Potato Stems)

  A summer side dish of sweet potato stems salted, peeled, and gently stir-fried with broth until tender and flavorful.

• Boiled Potatoes with a Fluffy, Powdery Texture

  Boiled potatoes cooked in salted water and gently steamed over low heat until fluffy and coated in floury starch.

• Spicy Godeungeo Jorim (Braised Mackerel) with Potatoes

  A braised fish side dish cooked with fluffy potatoes in a spicy seasoning, using water from washing rice to remove fishiness.

• Spicy and Rich Gamja Jjageuri (Thick Potato and Pork Stew)

  A braised stew made by simmering finely chopped meat and potatoes with seasonings until thick, perfect for mixing into rice.

• Silken Microwave Gyeran Jjim (Steamed Eggs)

  A soft, moist egg side dish cooked gently in the microwave using hot water.

• Easy Microwave Gaji Muchim (Seasoned Steamed Eggplant)

  A moist and clean-tasting 5-minute seasoned steamed eggplant cooked in the microwave after tossing with seasonings.

• Clean-Tasting Kkaennip Kimchi (Perilla Leaf Kimchi)

  A summer banchan made with perilla leaves tossed in a clean seasoning of soy sauce and tuna extract sauce instead of pungent anchovy or sand lance fish sauce.

• Refreshing Bowl of Buckwheat Soba with Tsuyu

  A refreshing one-bowl dish of buckwheat soba made simple with store-bought tsuyu and crushed ice broth.

• Microwave Kabocha Squash Salad with Nutty Crunch

  A simple snack dish made by tossing microwaved kabocha squash with yogurt and nuts.

• Kimchi Jeyuk Bokkeum (Spicy Stir Fried Pork with Kimchi)

  A stir-fry dish featuring tangy aged sour kimchi that cuts through the richness of the pork and brings out rich umami flavor.

• Crispy Seokbakji (Radish Kimchi) Side Dish

  Crunchy seokbakji that tames the sharp taste of summer radish and uses plain yogurt to aid fermentation.

• Sweet and Sour Oi Naengguk (Chilled Cucumber Soup) with Acorn Jelly

  A refreshing summer chilled soup featuring springy acorn jelly and crisp cucumber in a sweet and sour broth.

• Nogak Bibim Guksu (Spicy Mixed Noodles)

  A refreshing noodle dish made by seasoning salted overripe cucumber along with its juices and tossing it with thin wheat noodles.

• Hobak Jjigae (Squash Stew) with Salted Fermented Shrimp

  A saucy stew side dish made by simmering sweet round Korean zucchini in anchovy broth seasoned with salted fermented shrimp.

• Chilly Kongguksu (Cold Soybean Noodle Soup) with Nuts

  A rich, nutty summer delicacy made by blending black soybeans and nuts together into cold soybean noodle soup.

• Pressure Cooker Nokdu Samgyetang (Ginseng Chicken Soup with Mung Beans)

  A savory ginseng chicken soup with a clean broth, made by simmering mung beans and glutinous rice inside a cotton cloth bag in a pressure cooker.

• Dwaejigogi Suyuk (Boiled Pork Slices)

  A pork dish cooked without added water, using the natural moisture of vegetables to eliminate gaminess.

• Crunchy Musaengchae (Spicy Radish Salad)

  Bossam-style spicy radish salad made by salting Korean radish and baby napa cabbage with corn syrup to draw out moisture, then tossing with seasonings.

• Spicy Gyeongsang-do Style Sogogi Muguk (Beef Radish Soup)

  A spicy and refreshing Gyeongsang-do style beef radish soup made with Korean chili flakes and soybean sprouts.

• Moist Myeolchi Bokkeum (Stir-Fried Anchovies)

  A tender, moist side dish of tiny dried anchovies stir-fried in garlic oil to remove any fishy smell.

• Chewy Gaji Bokkeum (Stir Fried Eggplant)

  A chewy side dish of salted, squeezed eggplant stir-fried with oyster sauce and perilla oil.

• Chewy Kodari Jorim (Braised Semi-Dried Pollock)

  A rice-stealing side dish of tender-crisp radish and chewy fish simmered gently in a sweet and spicy sauce.

• Crispy Danhobak Jeon (Sweet Pumpkin Pancakes)

  A special pancake made by mixing shredded mini kabocha squash with potato starch and pan-frying it until crispy on the outside and sweet on the inside.

• Dak Kalguksu (Chicken Noodle Soup) with Sautéed Chicken

  A one-bowl dak kalguksu made by first sautéing chicken and large green onion to create a rich and clean broth.

• Beef Yukgaejang (Spicy Beef and Leek Soup)

  A rich beef yukgaejang simmered thoroughly with plenty of taro stems and bracken fern in a beef brisket broth.

• Samgyetang (Ginseng Chicken Soup) with Scorched Rice

  A rich pressure-cooker ginseng chicken soup cooked with Korean medicinal herbs, scorched rice, and glutinous rice.

• Refreshing Yeolmu Bibimbap (Bibimbap with Young Radish Kimchi)

  A one-bowl summer dish made with fresh young summer radish tossed in a sweet and sour dressing and served alongside doenjang jjigae.

• Mild Soy Sauce Jeyuk Bokkeum (Stir-Fried Pork)

  A one-plate dish of thinly sliced pork front shoulder tossed in a soy sauce seasoning and stir-fried over high heat with vegetables until nicely reduced.

• Clean and Refreshing Aehobak Jjigae (Zucchini Stew)

  A light and refreshing summer aehobak jjigae simmered with salted fermented shrimp and toasted anchovies.

• Tender Kkaennip Sun Bokkeum (Stir-Fried Perilla Sprout Greens)

  A savory summer side dish made by blanching baby perilla leaves, seasoning them, and gently steaming them as they stir-fry.

• Spicy Sujebi (Hand-Torn Noodle Soup) Cut with Chopsticks

  A spicy potato sujebi (hand-torn noodle soup) made without kneading, mixed with potato starch and snipped into the pot with chopsticks.

• Crispy Gamja Jeon (Potato Pancake) Without Flour

  Savory gamja jeon made crispy by grating potato and onion without adding any flour or starch powder.

• Tender Deunggalbi Jjim (Braised Pork Ribs)

  A hearty main dish of pork baby back ribs braised until tender in a sweet and savory sauce gently sweetened with pear juice and pineapple.

• Spicy Aehobak Jjigae (Zucchini Stew) with Pork

  A spicy Korean stew made by stir-frying pork and sweet Korean zucchini before simmering.

• Yangbaechu Ssambap (Steamed Cabbage Rice Rolls)

  A simple one-bowl meal of naturally sweet steamed cabbage rolled with cooked rice and ssamjang.

• Rich and Savory Tuna Ssamjang (Seasoned Dipping Paste with Tuna)

  A rich and nutty seasoned dipping paste made by mixing drained canned tuna and finely chopped vegetables with savory seasonings.

• Crunchy Nogak Muchim (Seasoned Old Cucumber)

  A refreshing summer side dish made by salting, sugaring, and vinegar-pickling overripe cucumber, squeezing out the moisture thoroughly, and tossing it in a sweet, tangy, and spicy seasoning.

• Clean Baek Kimchi (White Kimchi) with Summer Cabbage

  A refreshing summer water kimchi made by fermenting salted baby napa cabbage and radish in a seasoned garlic-ginger broth.

• Crispy Hobak Jeon (Pan Fried Zucchini)

  A savory pancake made by frying thinly sliced round Korean zucchini and scallions until crispy.

• 10-Minute Kkaennip Kimchi (Perilla Leaf Kimchi)

  A summer side dish ready in 10 minutes by tossing finely sliced perilla leaves in a savory fish sauce seasoning.

• Janchi Guksu (Banquet Noodles in Broth) with Zucchini

  A bowl of anchovy banquet noodles topped with sweet stir-fried young zucchini and spicy seasoning sauce.

• Chewy, Sweet, and Salty Boiled Corn for a Summer Snack

  Summer seasonal corn boiled fragrantly in a pressure cooker along with its inner husks and silk.

• Warm Dotorimuk Sabal (Cold Acorn Jelly Soup) with Broth

  A bowl of dotorimuk sabal featuring springy acorn jelly and aged sour kimchi served in a rich, warm anchovy broth.

• Chewy and Springy Beef Japchae (Stir-Fried Glass Noodles)

  A 10-serving japchae made by tossing chewy glass noodles with stir-fried beef and crisp vegetables.

• Savory Oi Muchim (Seasoned Cucumber Salad) with Sesame Sauce

  A side dish of crisp-cured cucumbers tossed in a savory, nutty sesame sauce after pickling with corn syrup and salt.

• Sweet, Salty, and Fluffy Boiled Potatoes

  A fluffy seasonal new potato snack lightly seasoned with salt and saccharin, then finished by steaming on low heat.

• Spicy Dubu Jorim (Braised Tofu) with Anchovies

  A braised tofu side dish simmered down with toasted dried soup anchovies and a spicy seasoning sauce.

• Tender and Chewy Beef Bulgogi (Marinated Grilled Beef)

  Beef bulgogi with a shallow broth, marinated in a pear drink and soy sauce seasoning and stir-fried with glass noodles and vegetables.

• Rich Gochujang Gamja Jjigae (Spicy Potato Stew)

  A spicy stew made by stir-frying pork and potatoes, then simmering them in anchovy broth with sweet potato glass noodles.

• Savory Sogogi Miyeok Guk (Seaweed Soup with Beef) in 25 Minutes

  A 5- to 6-serving seaweed soup with beef, made by thoroughly sautéing beef brisket and wild sea mustard to coax out rich umami.

• Flavorful Deulgireum Makguksu (Perilla Oil Buckwheat Noodles)

  A simple one-bowl buckwheat noodle dish tossed with fragrant perilla oil and freshly ground toasted sesame seeds.