Vegetables

Doraji Namul (Sautéed Bellflower Roots)

Yeongeun jorim (Sweet Soy Braised Lotus Roots)

Oiji (Korean Pickled Cucumbers)

Gaji Bokkeum (Stir-fried Eggplant Side Dish)

Yeolmu Kimchi (Young Summer Radish Kimchi)

Kkaennip Jjim (Steamed Perilla Leaves)

Ddangkong Jorim (Soy Braised Peanuts)

Stir-fried Lotus Root with Peppers and Mushrooms

Gamjaguk (Potato Soup)

Vegan Kimchi

Miyeok Muchim (Seaweed Salad)

Pa Muchim (Scallion Salad)

Chonggak Kimchi (Ponytail Radish Kimchi)

Dried Sweet Potato (Goguma Mallaengi)

Chwinamul Bokkeum (Stir-fried Aster Scaber)

Ueong Jorim (Braised Burdock Root)

Korean Temple Food and Hobak Mandu

Baechu Geotjeori (Fresh Kimchi)

Baby Bok Choy Kimchi Salad (Geotjeori)

Asparagus with Gochujang Sauce