Grain Syrup

Candied White Radish, Candied Beet

Pan-fried Potatoes

Korean-style Cucumber Pickle

Rice cooked in Puer Tea

Potato Paste Pancake with Sorghum

Seasoned Shredded Potato

Stir-fried Vegetables with Burdock Strips

Deodeok Strips seasoned with Pine Nut Juice

Cold Noodles with Pear

Peanut with Soy-Honey Glaze

Bellflower Root Salads with Korea-style Yuzu Dressing

Stir-fried Dried Persimmons and Nuts

Fresh Kimchi made with Early Spring Cabbages

Sautéed Dried Radish Leaves

Pan-fried Lotus Root Slices with Perilla Seed Seasoning

Watery Tomato Kimchi

Watery Kimchi with Various Vegetable Ingredients

Cooked Rice with Shiitake Mushrooms

Kimchi Porridge with Vegetables

Traditional Kimchi

Shiitake Mushrooms Glazed in Soy Sauce and Grain Syrup

Cooked Barley Rice with Potatoes

Anti-flu Soup with Neungi Mushrooms

Spicy Vegetable Pancake with Tofu and Korean Mint Leaf

Soybean Curd Sauce and Steamed Vegetables

Dried Radish Kimchi

Cabbage Leaf Pancake, White Radish Pancake, Coriander Leaf Pancake

Thick Sauce

Chopped Noodles

Bean Paste-based Soup with Pumpkin Leaves

Eggplants seasoned with Bean Flour

Green Pumpkin and Tofu Soup

Grilled King Oyster Mushroom with Marinade

Snack Rice Ball

Bean Paste Soup with Green Pumpkin

Spicy Vegetable Pancake with Green Chili

Pumpkin Rice Cake

Cucumber Kimchi with White Seasoning

Pickled Seaweed Laver

Potato-based Steamed Cake

Stir-fried Green Chili

Pan-fried Eggplant with Seasonings

Vegetable Pancake with Green Pumpkin Strips

Korean-style Vegetable Stock

Stir-fried Dried Pumpkin Slices

Deep-fried Mushrooms with Soy Sauce and Red Pepper Paste Seasonings

Steamed Shiitake Mushroom stuffed with Potato Paste

Dried Radish Strips pickled with Bean Paste

Clear Soup with Green Pumpkin, Potato and Cooked Dough

Seasoned Green Pumpkin and Oyster Mushroom

Parboiled Spinach with Soy Sauce and Red Pepper Paste Seasonings

Cold Soup with Eggplant

Temple-style mandoo

Temple-style Tofu Gimbab