Main ingredients
Myeongi leavesOnionCarrotFermented anchovy sauceGochugaru (Korean chili flakes)Red chili pepperGlutinous rice flourPearJocheong (rice syrup)Whole sesame seeds
Yoon Yi-ryeon's Myeongi Kimchi
A kimchi made with myeongi leaves, fermented anchovy sauce, glutinous rice paste, and pear juice for deep savory flavor, with red chili peppers adding fragrance. After about 1 month of fermentation, it turns golden and becomes a perfect rice-stealing side dish.
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Yoon Yi-ryeon's Spring Cabbage Geotjeori Kimchi
A fresh spring geotjeori kimchi made by lightly salting spring cabbage and Jeju radish, then tossing them with a seasoning of dried chili peppers, pear, and fermented anchovy sauce.
spring cabbageradishscallionsminarisea salt
seasonal cookingrice thiefside dish
Kim Dae-seok's Cucumber Kimchi
Cucumber kimchi with crispness preserved until the very last bite, using solar salt and maltose to draw out osmotic moisture
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very simpleperfect rice companionseasonal dish
