When I was traveling in Japan, I ate okra with vegetables, and I fell in love with the texture and taste of okra. It looks like a pepper on the outside, but it tastes completely different. If you cut okra, it's pretty like a star, so it looks good and tastes good in any dish. Oak is a healthy vegetable because it has a lot of nutrients. Like Ma, it has a viscous ingredient called mucin, which is similar to the efficacy of Ma, and mucin helps skin health and has low calories, so it is good for diet, diabetes, and gastrointestinal health. It is also cultivated in Korea, and it is in season from August to October. These days, okra is more delicious because it's tender. I ordered Okra and Gongsimchae together from Haedul Farm on the Internet, and it was delivered fresh the next day. As soon as I got it, I fried it and made the rice bowl that I'm into these days. Okra is delicious even if it is lightly stir-fried, soft and delicious, but it is slightly viscous like natto, and when the okra seeds pop, it feels crunchy, so it tastes and texture is great. You can stir-fry the ingredients and put them on top of the rice, so it's good to cook it easily. To cook it neatly in Japanese style, I used only Japanese sukiyaki soy sauce and low-salt soy sauce red crab soy sauce. Two soy sauce is good enough