Rice fried hard in kimchi and its juice with browned tofu, napa cabbage, and green peas, finished with scallion and black sesame.
King oyster mushroom cut into thick medallions and seared until tender, over white bean purée with asparagus tips, charred lemon, capers, and parsley oil.
Ground mung beans griddled into coarse, crisp-edged pancakes with kimchi, fernbrake, scallion, and mung sprouts worked through, served with a soy-vinegar dip threaded with chile.
Temple-style bibimbap: brown rice under shiitake strips, spinach, soybean sprouts, carrot matchsticks, and purple cabbage, with gochujang to stir through it all.
Chewy rice cakes simmered in a thick gochujang chile sauce with cabbage, scallion, and fried tofu, built on a kelp-and-shiitake stock and finished with toasted sesame.
Sesame-seasoned rice and nori rolled around danmuji, carrot, spinach, burdock, and glazed tofu, then hand-cut into thick rounds and scattered with sesame seeds.