Step 1

[Blanched Sea Mustard Salad] Thoroughly rinse the fresh sea mustard under running water. Blanch it in boiling water for about 30 seconds to 1 minute – avoid overcooking, as it can become mushy. Immediately rinse under cold water to stop the cooking process, squeeze out excess water, and cut into bite-sized pieces.

Step 2

In a bowl, combine the prepared sea mustard with minced garlic, anchovy sauce, sesame oil, and sesame seeds. Gently toss with your hands until well combined. This creates a delicious and refreshing sea mustard salad.

Step 3

[Tofu and Sea Mustard Salad] Trim the tough, dark ends off the sea mustard (tot) and wash it thoroughly. Blanch the sea mustard in boiling water for about 1 minute, then rinse in cold water, drain, and chop into bite-sized pieces.

Step 4

Wrap the tofu in a clean kitchen towel or cheesecloth and press firmly to squeeze out as much water as possible. Removing excess water is key to preventing the salad from becoming watery and ensuring the dressing adheres well.

Step 5

In a bowl, combine the prepared sea mustard and squeezed tofu. Add anchovy sauce, minced garlic, sesame oil, and sesame seeds. Gently mix together until everything is well coated. The creamy tofu and chewy sea mustard create a wonderfully balanced side dish.

Step 6

[Bean Sprout Salad] Wash the bean sprouts thoroughly. Boil them in water with the lid on until cooked. Drain and rinse under cold water to maintain their crispness. Once drained, mix with minced garlic, anchovy sauce, sesame oil, and sesame seeds. Toss gently to combine. Boiling with the lid off can help reduce any unpleasant smell from the bean sprouts.

Step 7

[Radish and Green Laver Salad] Thinly julienne the radish. Place the julienned radish in a bowl and toss with gochugaru (red pepper flakes) to coat. This step helps the radish absorb the color and flavor evenly.

Step 8

Add the prepared green laver (gim), dressed radish, minced garlic, anchovy sauce, sesame oil, and sesame seeds to the bowl. Gently mix everything together. Be careful not to over-mix the green laver, as this can affect its delicate flavor. The combination of crisp radish and fragrant green laver is delightful.

Step 9

[Oyster Mushroom Stir-fry] Trim the tough base of the oyster mushrooms and lightly rinse them under running water. Tear them into bite-sized pieces; this creates more surface area for the sauce to penetrate, enhancing the flavor.

Step 10

Wash the onion and bell pepper, remove the seeds, and julienne them. Adding colorful vegetables makes the dish visually appealing and adds a variety of flavors and textures.

Step 11

Heat a little cooking oil in a pan over medium heat. Add the minced garlic and sauté until fragrant. Then, add the torn oyster mushrooms and stir-fry together.

Step 12

Once the mushrooms become translucent and are about halfway cooked, add the julienned onion and bell pepper. Stir-fry until the vegetables are slightly softened but still retain some crispness. Overcooking the vegetables will result in a loss of texture.

Step 13

When the mushrooms and vegetables are cooked through, add oyster sauce, sesame oil, and sesame seeds. Stir quickly to combine. Your flavorful oyster mushroom stir-fry is ready! Serve immediately.

Step 14

[Pork Bulgogi with Doenjang] Coarsely chop the cabbage. Remove the seeds from the bell pepper and cut it into bite-sized pieces. Slice the green onion diagonally.

Step 15

In a bowl, combine the pork with doenjang, minced garlic, gochugaru, black pepper, and cooking wine. Mix well to marinate the pork. Let it marinate for at least 15 minutes for the flavors to meld.

Step 16

Heat a pan over medium-high heat. Add the marinated pork and stir-fry, adding a little water as needed. Once the pork is mostly cooked, add the chopped cabbage, bell pepper, and green onion. Continue to stir-fry until the vegetables are tender-crisp.

Step 17

Finally, stir in sesame oil and sesame seeds and cook for another moment to finish. Enjoy this delicious pork bulgogi, infused with savory doenjang and complemented by the fresh vegetables.