Banchan

Blanch bean sprouts, drain, and cool completely.

Season with gochugaru, salt, soy sauce, minced garlic, sesame seeds, and sesame oil. Toss well to combine.

Blanch nappa cabbage, drain, and squeeze out excess water.

Season with doenjang, sugar, soy sauce, and sesame oil. Mix well.

Blanch spinach, drain, and squeeze out excess water.

Season with minced garlic, sesame oil, salt, and sesame seeds. Toss to combine.

Slice cucumbers and toss with salt. Let sit, then squeeze out excess moisture.

Add gochugaru, vinegar, gochujang, soy sauce, sugar, sesame oil, minced garlic, and sesame seeds. Toss to combine.

Julienne carrots. Heat neutral oil in a pan.

Stir-fry carrots until just tender. Season with salt and finish with sesame oil.

Heat neutral oil in a pan. Add mushrooms and stir-fry over high heat.

Season with soy sauce, sugar, and black pepper. Cook until sauce is absorbed.

Heat neutral oil in a pan. Toast small anchovies until lightly crisp. Add walnuts.

Season with soy sauce, sugar, sesame oil, and sesame seeds. Toss to coat evenly.

Slice mini sausages, onion, red pepper, and green pepper.

Stir-fry together in a pan until cooked through. Season with ketchup, soy sauce, and black pepper.

Dice onion and green onion. Mix with minced beef, salt, black pepper, and minced garlic.

Stir-fry in a pan until the beef is cooked. Add nuts, soy sauce, sugar, and gochujang. Cook, stirring, until thickened.

Combine soy sauce, sugar, water, garlic cloves, leek, and onion in a saucepan.

Bring to a simmer over medium heat, cook for 5 minutes, then cool completely and strain.

Halve and pit avocados. Place in a container with green pepper and red pepper.

Add vinegar or lemon juice and pour over prepared jang marinade. Marinate in the fridge to taste.

Slice salmon and place in a container with onion, green pepper, and red pepper.

Pour over prepared jang marinade. Marinate in the fridge for several hours.

Carefully separate egg yolks and arrange in a shallow container.

Pour over prepared jang marinade until just submerged. Marinate in the fridge for 12 hours.

Combine soy sauce, vinegar, sugar, and water in a saucepan.

Bring to a boil, stir until sugar dissolves, then cool completely before using.

Score and blanch cherry tomatoes briefly, then peel. Transfer to a sterilised jar.

Pour cooled jangajji marinade over the tomatoes. Seal and marinate in the fridge for 1 day.

Trim and clean green onions. Pack into a container.

Pour cooled jangajji marinade over the onions. Marinate in the fridge.

Cube potatoes. Heat neutral oil in a pan and fry potatoes until lightly golden.

Add soy sauce, sugar, and water. Simmer for 15 minutes until sauce thickens. Drizzle with sesame oil to finish.

Slice tofu and pan-fry in a pan until golden. Set aside.

In the same pan, sauté onion, leek, and green pepper. Stir in gochugaru, ganjang, sugar, minced garlic, and water. Return tofu and simmer for 10 minutes.

Beat eggs well and stir in water and salt.

Pour into a earthenware pot or steamer dish. Steam over low heat for 15 minutes until just set. Garnish with sliced green onion and drizzle with sesame oil.

Steam eggplants until tender, then tear lengthwise into strips.

Season with soy sauce, sesame seeds, sesame oil, sliced green onion, and minced garlic. Toss gently to combine.

Combine minced pork, crumbled tofu, finely diced onion, green onion, salt, black pepper, and soy sauce. Mix thoroughly into a filling.

Shape into small round patties. Dredge in AP flour, then coat in beaten eggs. Pan-fry in a pan until golden on both sides.

Clean and stem shiitake mushrooms. Prepare donggeurang ddang filling.

Dust the inside of each mushroom cap with flour, fill with the filling, then dredge and egg-coat the whole piece. Pan-fry in a pan until cooked through and golden.