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    Home » Vegetarian dish

    Vegetarian dish

    Korean perilla leaf side dish

    Kkaennip Jjim (Steamed Perilla Leaves)

    Stir-fried lotus root with peppers and mushrooms

    Stir-fried Lotus Root with Peppers and Mushrooms

    Spicy braised tofu (dubu jorim)

    Spicy Braised Tofu (Dubu Jorim)

    Napa cabbage Vegan kimchi in a brown kimchi container

    Vegan Kimchi

    Kongnamul Japchae (Japchae with soybean sprouts

    Kongnamul Japchae (Soybean Sprout Japchae)

    Eggplant rolls with colorful vegetables

    Eggplant rolls (Gaji Mari)

    Three boiled zucchini dumplings in square or star shape on a green rectangle shape plate

    Korean Temple Food and Hobak Mandu

    Red spicy gochujang sauce being poured over cut and blanched asparagus

    Asparagus with Gochujang Sauce

    Korean-style dandelion salad served in a white plate

    Dandelion Salad (Mindeulle Muchim)

    Stir-fried cucumber side dish in a white plate

    Stir-fried Cucumbers (Oi Bokkeum)

    putbaechu doenjang muchim 1 360x368 - Putbaechu (Young Cabbage) Doenjang Muchim

    Putbaechu (Young Cabbage) Doenjang Muchim

    Sesame broccoli

    Sesame Broccoli

    Cold noodles with vegetables and boiled egg slices in a large platter served with a sauce

    Jaengban Guksu (Cold Noodles and Vegetables)

    Sukju namul (seasoned bean sprouts)

    Sukju Namul (Seasoned Mung Bean Sprouts)

    Korean soybean sprouts side dishes

    Kongnamul Muchim (Soybean Sprout Side Dish)

    Mu namul (radish side dish)

    Mu Namul (Korean Radish Namul)

    Cubed eggplants with sliced green peppers stir-fried in a gochujang sauce

    Gaji Bokkeum (Spicy Stir-fried Eggplants)

    Thin wheat noodles in chilled savory soy milk

    Kongguksu (Chilled Soy Milk Noodle Soup)

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    Welcome to Korean Bapsang

    Korean Bapsang Author
    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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