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Vegetarian

Kongjang (Soy Braised Soybeans)

Hobak Buchim (Zucchini Pancakes)

Gosari Namul (Fiddlehead Ferns Side Dish)

Mu Doenjang Guk (Soybean Paste Radish Soup)

Doraji Namul (Sautéed Bellflower Roots)

Yeongeun jorim (Sweet Soy Braised Lotus Roots)

Oiji (Korean Pickled Cucumbers)

Gaji Bokkeum (Stir-fried Eggplant Side Dish)

Kkaennip Jjim (Steamed Perilla Leaves)

Stir-fried Lotus Root with Peppers and Mushrooms

Spicy Braised Tofu (Dubu Jorim)

Vegan Kimchi

Kongnamul Japchae (Soybean Sprout Japchae)

Eggplant rolls (Gaji Mari)

Korean Temple Food and Hobak Mandu

Asparagus with Gochujang Sauce

Dandelion Salad (Mindeulle Muchim)

Stir-fried Cucumbers (Oi Bokkeum)

Putbaechu (Young Cabbage) Doenjang Muchim

Sesame Broccoli

Jaengban Guksu (Cold Noodles and Vegetables)

Sukju Namul (Seasoned Mung Bean Sprouts)

Kongnamul Muchim (Soybean Sprout Side Dish)

Mu Namul (Korean Radish Namul)