Strong taste and texture, the first choice for convenient side dishes

BaroCOOK Side Dishes

NEW

Weight 100g / Weight 150g / Weight 200g

OPTION - 15 Types of Dried Side Dishes

1. Side Dish Seaweed Stem

   30g

2. Side Dish Seaweed Leaves

   30g

3. Side Dish Dried Anchovy

   100g

4. Side Dish Shiitake Mushroom

   80g

5. Side Dish Pine Mushroom

   40g

6. Side Dish Black Pearl Mushroom

   40g

7. Side Dish Green Onion

   20g

8. Side Dish Garlic

   80g

9. Side Dish Red Chili Pepper

   25g

10. Side Dish Cheongyang Chili Pepper

    20g

11. Side Dish Onion

    50g

12. Side Dish Carrot

    50g

13. Side Dish Pumpkin

    100g

14. Side Dish Potato Cubes

    200g

15. Side Dish Sweet Pumpkin

    150g

“How have dried side dishes been made for 7 years?”

1. Natural drying in open air under direct sunlight
2. Careful drying from morning to evening
3. Taste and texture remain intact

Because BaroCOOK handles the cumbersome and tedious processes of washing, cutting, and drying, you save time and effort.

What makes BaroCOOK’s dried side dishes different?

• 100% domestically grown vegetables used
• Special heat-drying technology preserves nutrition and original texture
• No preservatives, additives, or artificial colorings used
• Strict hygiene management during preparation and packaging
• Raw taste preserved with no artificial seasoning added

POINT 01

100% Pure Domestic Vegetables

Only domestic vegetables are carefully selected and used to ensure freshness and trust.

Grown in pure soil, cultivated in Korea, fresh and safe

POINT 02

Patented Drying Technology Preserves Natural Taste and Texture

• Prevents discoloration and oxidation
• Keeps moisture levels consistent
• Maintains freshness and texture
• Retains original taste and scent

POINT 03

Storage up to 2 Years at Room Temperature

No need for refrigeration, allowing long-term storage while preserving quality.

(Avoid direct sunlight and moisture for best results.)

How side dishes and dried vegetables are made

1. Raw Material Selection: Fresh domestic vegetables such as radish, pumpkin, carrot, and perilla leaves are selected.
2. Washing and Sorting: Thoroughly washed to remove impurities and sorted carefully.
3. Blanching: Lightly blanched to preserve texture and color.
4. Drying: Using specialized drying equipment that maintains freshness and nutrients.

Packaging is done to maintain hygiene and freshness, followed by prompt shipping to customers.