・ While spinach is a winter vegetable, it's generally available year-round to enjoy as a seasonal dish at any time.・The ceramic bowl shown in the photo is a Mishima rice bowl made by Mutsuhiko Shimura.It's a perfect size for side dishes, and the natural pattern, gloss, and deep green-tinged color make it an attractive dish for colorful items.・ When parboiling the spinach, if the leaves are boiled for too long, they will lose their texture, and the color will darken.・ To drain the excess water from the spinach, after parboiling, thoroughly squeeze the excess water with your hands. If it's too watery, the flavors will not hold. For 2 servings. Recipe by Ta-Ke-O

In summertime, I receive a large amount of eggplants, so I cook them in a variety of ways.The amount of soy sauce may vary depending on how much you drain the excess moisture from the eggplants. Start with two swirls.Make sure you drain the eggplants after they have cooled down to avoid burning yourself. For 2 eggplants' worth. Recipe by xxyuzumikanxx

A popular recipe featuring the rich aroma of sesame oil and a delightful texture. It's so simple, perfect for adding one more dish!The origin of this recipeZucchini, with its mild and slightly sweet flavor, is delicious even raw. It pairs well with oil, making it perfect for namul!

I had a craving for a low-calorie dish of eggplants while they were in season.A refreshingly light, simple, and delicious dish. Recipe by Kyoku

I love eating side dishes when I go to Korean restaurants. I even asked a Korean person for the recipe. Recently, I've started eating low-carb, so this recipe is sugar-free but tastes very similar to the regular version. Make a big batch and store it in the fridge to enjoy for several days.

Standard boiled spinach is fine, but it can get old from time to time, and my family members won't eat much.But with a splash of sesame oil, everyone gobbles it up.If you chop the spinach, you don't have to use as much water when parboiling. Briefly parboil for about 20 seconds. If you boil it for too long, it will turn mushy. For 3 to 4 servings. Recipe by Ichigo latte

Great Italian dish that's vegetarian and delicious.

I thought of a way for everyone to enjoy bitter melon, even for people who dislike it.It'll be convenient to make a large batch and stock it in the fridge, so you can serve it whenever. Recipe by Miruchan mama

Namul (NAHmool) in banchan speak typically refers to vegetable matter made in more of a fresh (not necessarily raw, but as opposed to pickled or preserved) preparation, and often using leafy greens and sprouts. There are several ways to season namul. This particular seasoning is pretty mild, likely familiar to those who have eaten some Korean food, and suitable for making bibim bap.Certain veg take to this preparation better than others - spinach, bok choy, soy bean sprouts, mung bean sprouts, even dandelion greens and chrysanthemum leaves are all traditional. Though they fall in the category of leafy greens, I wouldn't use dark leafy greens such as kale, collard, beet or turnip greens - too tough and chewy.Another thing to keep in mind is the volume of the vegetables will reduce from a third to a half after the blanching and squeezing is done (more with spinach). You can use the same water to blanch all the vegetables you're going to make. Just have a colander and some tongs ready to fish out one batch before putting in another.These seasoning measurements are for roughly 2 cups of blanched vegetables that have been squeezed of the excess liquid and cut into bite sized pieces. Sprouts don't usually need cutting.P.S. The zucchini in this pic was made bokkeum (stir fry) style. I'll share that recipe another day.

I tried replicating a stir-fried bok choy and egg dish that I had at a Chinese restaurant before.The ginger flavour is refreshing, and it goes well with any main dish.It's a quick and handy recipe!The key is to bring out the ginger flavour at the beginning. Recipe by Mimosa

I often put garlic olive oil soy sauce with tomato on tofu, but it's also good if you add cut okra.Mince or grate garlic if you can. If you can't, the tubed variety of grated garlic can work. The key is not to slice okras but to cut them into blocks. They'll have a better texture this way. Peel the tomato skin if you don't like it. Recipe by Puyupuyu

It might not look too great in the photograph, but it was so delicious when I made it with the things I had in my fridge.I think it tastes better if you use thinly sliced pork thigh. I used 130 g pork offcuts, but I think 150 g should be just right when serving 2 persons.The ingredients won't stick to the frying pan because they're steamed without draining the mizuna. Recipe by Ponchan