• () – Blanched
green sea fingers are chopped finely, and served with
chojang (dipping sauce made with
gochujang and
vinegar). • () – Blanched
dureup (angelica-tree shoots) are served with
chojang. • () or () – Fresh fish, boiled beef lung,
sea cucumber,
abalone are sliced, mixed with
silpa (thread scallions),
Indian chrysanthemum leaves,
pyogo and
seogi mushrooms, and coated with starch
slurry, blanched, and served in
sesame milk. • () –
Aubergines are blanched in
salt water, sliced thinly, and served with
mustard sauce. • () – Blanched or raw
minari (
Oenanthe javanica) is served with
chojang. • () – Fresh
giant octopus is skinned, blanched, and served with
chojang. • () – Young leaves of
brasenia is blanched, soaked in cold water, strained, and served with
chojang. == Gallery ==