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115 recipes found.
Yoon Yi-ryeon's Seasoned Seaweed Fulvescens
A tender and savory winter delicacy side dish made by mixing seaweed fulvescens with finely chopped vegetables and seasoning with fermented anchovy sauce or fermented sand lance sauce.
Yoon Yi-ryeon's Mugwort Tofu Jeon
A nutritious and savory pancake combining the mildness of mashed tofu with fragrant spring mugwort
Lim Sung-geun's Mixed Ssam Geotjeori
A Korean restaurant-style mixed ssam geotjeori that eliminates bitterness and preserves freshness with a sesame oil coating technique.
Yoon Yi-ryeon's Soybean Leaf Water Kimchi
A summer delicacy, soybean leaf water kimchi is a refreshing water kimchi with a unique, appealing aroma, made by salting tender soybean leaves and seasoning them with a flour paste broth, fermented anchovy sauce, maesil extract, soju, garlic, and ginger.
Yoon Yi-ryeon's Dallae Muchim
A spring delicacy muchim where the fragrant dallae and cucumber come together in a sweet and tangy sauce.
Yoon Yi-ryeon's Old Cucumber Naengguk
A refreshing summer cold soup made with old cucumber and cheonggak (or miyeok). Deepened with soup soy sauce and fish sauce, it harmonizes sweet and sour flavors.
Yoon Yi-ryeon's Blanched Green Garlic Stalks Muchim
A simple namul side dish made by blanching crunchy green garlic stalks and tossing them in a spicy, tangy sauce.