CONTENTS

Macrobiotics: A Recipe That Connects with Nature
A gift from nature: seasonal vegetables
Basic seasoning for delicious vegetable dishes
Basic Measurements for Delicious Vegetable Dishes
Basic chopping for delicious vegetable dishes
Basic broth for delicious vegetable dishes

PART 1_ Spring

spring vegetables
Spring barley salad
Spring clam stew
Pickled chives
Unique Chive Pickles
Grilled cabbage
Sauerkraut
Cold brown rice porridge
Cold Pesto Canapé
Mugwort soy milk latte
Mugwort and perilla seed kalguksu
Dalae Garlic Bread
Sun-dried onion salad
Spicy Onion Chips
Stir-fried wild vegetables
Wild vegetable rice pot
Grilled skewers of mugwort
Mulberry leaf sushi
Stir-fried Peas and Onions
Pea Brown Rice Soup

PART 2_ Summer

summer vegetables
Stir-fried tomatoes and soybean paste
Tomato tofu rice bowl
Homemade tomato paste
Stir-fried garlic chives and lotus root
Garlic and Konjac Stew
Steamed perilla leaves
Stir-fried turnip and tofu
Stir-fried cucumber and ginger
Cucumber Sandwich
Whole lettuce salad
Lettuce and Egg Salad
Steamed zucchini
Baked Zucchini Breadcrumbs
Green chili pepper soybean paste kimchi
Whole potatoes and green curry sauce
Potatoes baked in olive oil
Eggplant soy sauce gangjeong
Grilled Eggplant with Soybean Paste and Lemon Sauce
Corn Bass
corn soup
Grilled pumpkin with black rice sauce
Braised pumpkin and bell peppers
Sweet potato stem pasta
Pumpkin leaf potato dumplings

PART 3_ AUTUMN

Autumn vegetables
Mushroom and Olive Fried Rice
Mushroom oil stew
Pumpkin porridge
Old pumpkin pancake
No rice
Musuf
lotus root salad
Stir-fried lotus root and garlic
Sweet Potato Grilled Salad
Sweet potato smoothie ball
Ginkgo tteok-kkochi
Ginkgo biloba marinade
Braised burdock and plum
Stir-fried burdock and bell peppers
Dorajijeon
Doraji Onion Fried Rice Bowl
Deodeokmul kimchi
Grilled deodeok
Braised tofu with arugula
Aukrisotto
Grilled taro
Toran Guacamole

PART 4_ WINTER

winter vegetables
Carrot Worm Salad
Oriental Lape
Cabbage Soup Curry
Cabbage brown rice pancake
Everyday life
Raw tofu salad
Grilled green onions
Grilled green onion and tofu
Braised Radish Seeds
Stir-fried anchovies and gondre greens
Beet Kiwi Salad
Beet pickle
Spinach soybean paste soup
Spinach and Tangerine Salad
Red bean pancakes
Red bean jujube latte
Broccoli Pasta
Cauliflower and Broccoli Dip
Kohlrabi radish kimchi
Collabijang

Quick and easy with seasonal vegetables~
Create the healthiest meal in the world!

Since first introducing macrobiotics to Korea in 2002, culinary researcher Yangji Lee has been consistently researching and promoting natural foods. This time, she has come to readers with a book titled “One Vegetable Dish a Day,” which compiles seasonal vegetable dishes, the core of natural foods.
It is divided into parts for spring, summer, fall, and winter, and provides 85 menus and cooking tips that can be made with seasonal vegetables.
This book also utilizes macrobiotic cooking methods to ensure that you can fully consume the natural flavor, nutrition, and energy of vegetables. However, rather than sticking to traditional methods, it is even more welcome because it proposes macrobiotic cooking as an easy, delicious, and healthy everyday meal tailored to the tastes of today's housewives.
The author has been receiving steady love from netizens by serializing 'One Vegetable Dish' on Naver Foodpan before the book. In this book, you can find all the dishes that received attention on Foodpan as well as previously unreleased recipes.
Not only has it been organized in an easy-to-read format, taking advantage of the book's format, but you can also view the author's unique cooking pictorials, offering a different kind of enjoyment than watching a video.

A recipe that makes you healthier every day if you make one a day.

The author emphasizes that to enjoy cooking and stay healthy, you need to know seasonal ingredients.
Seasonal vegetables are grown naturally by the climate and environment of that season, without fertilizers or pesticides, so they are full of natural nutrients and energy. Macrobiotics helps you consume them in their entirety.
To achieve this, edible parts are cooked in a way that makes them easily digestible, without being thrown away as much as possible.
By following a macrobiotic diet, our bodies become filled with vitality and adapt well to changes in climate and environment, ensuring we are always healthy.
Macrobiotics may sound unfamiliar, but it's not a big deal to think of it as a systematization of our traditional diet.
In short, it is a familiar recipe and diet that my genes like.


This book is based on these principles of macrobiotics, but its level of detail is tailored to today's tastes.
In addition to Korean side dishes, we've introduced salads, curries, pastas, soups, and other dishes that are already staples on our tables. We've also included some ingredients that traditional cooking often avoids, allowing anyone to approach macrobiotics without any hassle.


Easy-to-follow, friendly explanations and tips based on 20 years of know-how.

The author shares his 20 years of expertise step by step, helping readers become familiar with vegetable dishes, the foundation of a healthy diet, and practice the macrobiotic diet.
You can find tips for using frequently used natural seasonings and broths, cutting techniques that maximize the use of seasonal vegetables, preserving their flavor and appearance, and correct measuring methods that reduce mistakes and increase the quality of the dish in the front part of the book.
The characteristics, nutrition, handling, storage, and delicious eating methods of seasonal vegetables are carefully organized in the beginning of the section.
Also, at the top of the recipe, there is a plus information corner that answers any questions you may have about cooking, such as the secret to making it delicious, unique cooking methods, and various ways to use it. At the bottom, there is a point check corner that shows you the difficult parts with pictures so that you will not hesitate to cook vegetables because you do not know how to prepare them or are not confident in preparing them.
Even if you don't have the ingredients or cooking utensils, or are a beginner and unfamiliar with cooking, we've included helpful tips between recipes so you can easily follow along.
If you are a beginner, how about taking one step at a time and following along each day?


The fun of finding popular cooking classes from Naver Foodpan in a cookbook format

This book was created based on the video series 'Macrobiotic One Vegetable Dish' that was serialized on Naver Foodpan.
'One Vegetable Dish' is a program that introduces one vegetable a week that is in season and is packed with nutrients and flavor, and teaches you how to make dishes with it.
The book generously and deeply covers the stories that were not covered in the video, the questions that netizens frequently asked and were curious about throughout the four seasons, the content that they found difficult, and the know-how that they wanted to know more about.
Also, taking advantage of the cookbook format, we have edited it to make it easy to read at a glance, and prepared photos to show the author's unique plating style.
It's also fun to watch cooking pictorials created by food stylists and photographers, and you'll be able to enjoy a unique pleasure unique to cookbooks that you can't find in videos.