Kkwarigochu. Aka shishito peppers, lightly drizzled with olive oil, blistered on a grill pan, and dipped in lemon garlic mayo.
Sukju namul. Blanched mung bean sprouts and kelp tossed in mirin, gochujang, gochugaru, soy sauce, black vinegar, sugar, and salt.
Haemul sundubu jigae. Kelp and bonito stock, kimchi, soft tofu, gochugaru, zucchini, garlic, onion, and fresh mussels.