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Yoon Yi-ryeon's Nabak Mul Kimchi
A refreshing and subtly sweet nabak mul kimchi made with winter cabbage, Jeju radish, apple juice, and glutinous rice paste.
Yoon Yi-ryeon's Cockle and Minari Muchim
A festive delicacy that tosses chewy cockles with spring-fragrant minari in a sweet and sour sauce.
Yoon Yi-ryeon's Radish Julienne Soup
A mild and smooth soup made by finely julienning sweet autumn radish and stir-frying it in perilla oil.
Ttukdak Hyung's Bingeo Jjim
A hearty bingeo jjim simmered with fresh vegetables and a spicy gochugaru seasoning, featuring tender fish, sweet potato stems, radish, and potatoes for a bold, refreshing flavor.
Yoon Yi-ryeon's Seasoned Dried Pollack
Dried pollack is softened in a mixture of pear juice and plum syrup, then tossed in a spicy-sweet sauce for a deeply flavored side dish. It tastes even better after resting for a day.
Yoon Yi-ryeon's Doenjang Grilled Eggplant
A simple side dish made by grilling thickly sliced eggplant without oil, then coating it with a moist and sweet doenjang sauce. It tastes even better when cooled.
Yoon Yi-ryeon's Clam and Sundubu Jjigae
A simple yet deeply flavorful stew made with clams and sundubu.
Yoon Yi-ryeon's Braised Mackerel
A braised mackerel recipe that delivers deep flavor without any fishiness. Rice water and starch are used to adjust the consistency, while potatoes and radish are pre-seasoned to enhance the savory taste.
Yoon Yi-ryeon's Maesaengi and Oyster Rice Cake Soup
A refreshing and deep-flavored rice cake soup made with seaweed fulvescens, oysters, rice cake slices, and water dumplings. Napa cabbage hearts are added to give it a white jjamppong feel.
Yoon Yi-ryeon's Spicy Marinated Raw Crab
A rich, savory marinated raw crab dish made by coating cut crabs in a thick seasoning paste and letting them mature.
Yoon Yi-ryeon's Siraegi Doenjang-guk
A savory doenjang soup made by creating a deep broth with anchovy-shrimp stock, clams, and kelp, then adding blanched siraegi, doenjang, and various vegetables, simmering thoroughly, and finishing with perilla seed powder for a nutty richness.
Yoon Yi-ryeon's Godulbaegi Kimchi
An autumn kimchi made by mixing bitter godulbaegi with a seasoning of pear, onion, dried chili peppers, scallions, and fresh chestnuts.