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[Steamed kimchi with aged kimchi]
1. Clean the insides of 2 bunches of aged paper and soak them in water for about 30 minutes.
2. Put aged paper in a pan and pour in 3 tablespoons of perilla oil, 2 tablespoons of cooking oil, 0.5 tablespoons of sugar, and rice water.
3. Add 1 tablespoon of anchovy powder, 1 tablespoon of mushroom powder (optional), 1 tablespoon of fish sauce, and 1 tablespoon of garlic.
4. Boil the kimchi over medium-low heat until it is thoroughly cooked (about 30 minutes).
5. Slice 2 Cheongyang peppers and 1 red pepper, place them on top and finish with sesame seeds.

[Steamed perilla leaves]
1. Wash about 150 perilla leaves thoroughly and drain them through a sieve.
2. Slice 1 onion, cut 2 Cheongyang peppers, 1 red pepper, and 1 green onion in half and cut into small pieces.
3. Put half of the onion slices in a bowl, then add all the sliced peppers and green onions.
4. Add 2 cups of water, 2 tablespoons of red pepper powder, 3 tablespoons of dark soy sauce, 3 tablespoons of fish sauce, 1 tablespoon of garlic, 1/2 cup of medium anchovies, and 2 tablespoons of grain syrup and mix.
5. Place half of the remaining onion slices in the pan, spread about 5 perilla leaves on top, pour in the prepared seasoning sauce, and repeat.
6. Pour the remaining seasoning on top and when it boils over medium heat, reduce the heat to medium low.
7. Boil gently for about 10 minutes and finish by adding 1 tablespoon of sesame oil and 1 tablespoon of sesame seeds.

[Japchae that doesn’t burn]
1. Slice 1/2 carrot, 1 onion, 1/2 red paprika, 1/2 yellow paprika, and 3-4 shiitake mushrooms.
2. Prepare some wood ear mushrooms, 1/2 bunch of spinach, and slice 300g of pork.
3. Put the pork in a bowl, add 1 tablespoon of sugar, mix, then mix with 2 tablespoons of dark soy sauce, 2 tablespoons of cooking wine, 0.5 tablespoons of garlic, 1 tablespoon of sesame oil, and 5 times pepper.
4. Put cooking oil in a large pan, add carrots and onions and fry briefly, then add paprika and fry.
5. Add spinach and stir-fry. When it wilts, place it in another bowl.
6. Put the pork in the pan where the vegetables were stir-fried and when it is almost cooked, add the sliced shiitake mushrooms and wood ear mushrooms and fry until the water dries up.
7. Pour about 2L of water into a pan, boil, add dried glass noodles, boil for about 9 minutes, rinse thoroughly in cold water, and place in a sieve.
8. Put boiled vermicelli in a large pan and add 7 tablespoons of dark soy sauce, 2 tablespoons of oyster sauce, 5 tablespoons of starch syrup, 1 tablespoon of sugar, and 3 tablespoons of cooking oil.
9. Stir-fry slowly over high heat, mixing well until the moisture disappears.
10. Put the vermicelli in a large bowl, let it cool, add the stir-fried vegetables, add 3 tablespoons of sesame oil and 7 to 8 grinds of pepper and mix well.
11. Sprinkle with sesame seeds and finish.

[Yeolradish water kimchi]
1. Trim 1 bunch of young radish and 1 bunch of small cabbage, wash them 2~3 times and marinate in 2L of water and 1 cup of salt for about 1 hour (turn once in between).
2. Boil 1.5L of water in a pot, then dissolve 500ml of water and 3 tablespoons of flour. Pour in the water when it boils, scoop out the mixture, and let it cool.
3. Put 1 can of pear drink (1 apple), 2cm of radish, 1/2 onion, 3~4 Cheongyang peppers (optional), 3 tablespoons of garlic, 1 tablespoon of ginger syrup, and 2 tablespoons of red pepper powder in a blender and grind through a sieve. Set aside the water offered
4. Cut 7 to 8 red peppers (dried peppers) into a blender, add 1 cup of fish sauce and roughly chop.
5. Slice 1/2 onion and cut a handful of chives into 4-5cm long pieces.
6. Rinse the pickled radish quickly once and put it through a sieve.
7. Pour water mixed in a blender into the mixing bowl.
8. Pour 2L of water, 1 cup of plum syrup, 1/2 cup of soju, 1 tablespoon of sea salt, ground red pepper, and grass water.
9. Add the washed radish, chives, and onion slices. If it is bland, season with salt and finish.