Lee Won-il
Recipe source with curated public cooking content.
All times
All difficulties
Lee Won-il Recipes
48 recipes found.
Lee Won-il's Smoked Duck and Chive Mandu
Rice paper wrapped smoked duck and chives, baked in an air fryer for a crispy and savory mandu.
Lee Won-il's Bomb Gyeranjjim
A soft, fluffy bomb-style steamed egg with umami from salted shrimp, dramatically puffed up in a hot earthenware pot.
Lee Won-il's Perilla Seed Yuja Minari Muchim
A Korean dressing muchim that maximizes the charm of fragrant minari by combining sweet and tangy yuja-cheong with nutty perilla seed powder.
Lee Won-il's Oil Seasoned Geotjeori
A unique napa cabbage geotjeori that maximizes the nutty flavor of red pepper powder and garlic by pouring warm cooking oil over them.
Lee Won-il's Pork Neck Marinated Ribs
With a pressure cooker, deeply simmer vegetables to extract flavor, then marinate for 48 hours in a special soy sauce seasoning to make tender, restaurant-style pork neck ribs.
Lee Won-il's Kkodeul Carrot Kimchi
A unique crunchy kimchi made by adding microwave-heated spicy oil seasoning to common kkakdugi seasoning, wilting the carrots.
Lee Won-il's Perilla Oil Garlic Sauce
A savory sauce made by first pounding garlic with seasoned salt and then mixing in perilla oil, to serve with meat or vegetables.
Lee Won-il's Perilla Oil Yu Sauce
A sweet and savory oil sauce made by mixing perilla oil, Jin-ganjang, and Jocheong to serve with buckwheat noodles or tofu.
Lee Won-il's Perilla Oil Ssamjang
A nutty ssamjang made by loosening store-bought ssamjang with clear lemon-lime soda and adding perilla oil for a smooth texture.
Lee Won-il's Yangpa Jangajji
A crunchy and firm onion pickle made by dissolving only sugar without boiling to preserve the flavor of brewed soy sauce.
Lee Won-il's Apple Pepper Sobagi
Instead of crunchy cucumbers, cucumber peppers are slit open and generously stuffed with a sweet-tangy apple and garlic chive filling, enjoyed as a fresh, vibrant geotjeori-style stuffed pickle.
Lee Won-il's Jjokpa-sukchae
An ultra-simple Jjokpa-sukchae (blanched scallion side dish) with maximum nuttiness from a golden yujang sauce made by mixing soup soy sauce and sesame oil in a 1:1 ratio.