This salty side dish, made by braising soybean in soy sauce, is called by different names, such as “kongjang” and “kongjaban,” in different regions. 将黄豆用酱油炖制而成，味道微咸，是很适合配米饭吃的小菜。酱黄豆在有些地方又叫做“酱豆”或“咸豆”。 將黃豆用醬油燉製而成，味道微咸。每個地方稱呼的名稱各有不同，有的地方也稱它為「醬豆」或「咸豆」。 豆をカンジャンで濃いめに煮詰めた料理。地域によりコンジャン、コンジャバンと呼ばれる。 재료흰콩 불린것 1컵,
Kodari (half-dried pollack) braised in a mixture of soy sauce, red chili powder, and minced garlic. This dish has a soft yet chewy texture that has made it a popular
Fresh black cod lightly seared and braised in a sweet soy sauce glaze with white radish. Black cod has a creamy texture and mild taste. 将肉质柔嫩鲜美的银鳕鱼用微甜 的酱油与萝卜一同炖制。可以品尝肉质柔嫩鲜 美的银鳕鱼。 採用富含油分的銀鳕魚和蓮藕等食材，用甜醬油燉出的香醇濃郁的料理。 身が柔らかく淡白な味わいの銀だらをさっと焼き、甘辛い醤油だれで大根と一緒に煮た料理。
For this dish, parboil and braise julienned burdock root in a mixture of soy sauce, sugar, and cooking wine. Mix with syrup, sesame oil, and sesame seeds before serving. Braised
Rockfish braised with vegetables and seasoning. In Chungcheong Province, dried rockfish is used as well. The soft and refreshing rockfish meat and spicy sauce make it a perfect side dish.
This popular side dish is made by braising boiled quail eggs and lean cuts of beef in a soy sauce mixture. It is served with rice and soup. 将煮熟的鹌鹑蛋和瘦牛肉加入酱油炖制而成，是一种常见的家常小菜。 在煮好的鵪鶉蛋與精牛肉中加入醬油燉製而成，是一種常見菜品。
Yeongeun (lotus root) parboiled and braised in a mixture of soy sauce and sugar over lower heat. Add syrup and braise to a glaze before serving. 莲藕是莲花的根部，可以食用。烹饪时先用沸水将莲藕稍微绰一下，在其中加入酱油与白糖，慢慢炖一会儿之后加入糖稀，味道甜美。 蓮藕是蓮花的根部，可以食用。烹飪時先用沸水將蓮藕稍微焯一下，在其中加入醬油與白糖，慢慢燉一會兒之後加入糖稀，味道甜美。 れんこんは蓮の地下茎で食べることができる。熱湯でさっとゆがき、カンジャンと砂糖を入れてコトコトと煮付け、水あめを加えて甘く仕上げる。
Here, fresh anchovies are braised in a mixture of doenjang (soybean paste) and gochujang (red chili paste) with onion, chili pepper, green onion, and crown daisy. Dried radish leaves and
Bukeo (dried pollack) soaked in water and braised in a sauce over lower heat. While cooking, the sauce is spooned over the ingredients to allow the flavors to seep in.
This dish is made by braising mackerel and well-aged kimchi in a spicy sauce. The recipe may be simple, but the soft mackerel and well-aged kimchi seem to come together
