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775 recipes found.
Kim Dae-seok's Cucumber and Seaweed Salad
A refreshing summer side dish made by marinating slightly blanched seaweed and pickled cucumber in a tangy tuna sauce.
Yoon Yi-ryeon's Winter Dongchimi
Winter dongchimi made by salting small radishes for two days and adding fermented chili peppers and kelp, keeping the radishes crisp for a long time.
Yoon Yi-ryeon's Seasoned Oysters
Fresh raw oysters gently tossed with a tangy chogochujang sauce and an abundance of crunchy vegetables
Yoon Yi-ryeon's Clam Soup
A clam soup that maximizes the refreshing and clear broth flavor, with detailed attention to purging and cooking timing.
Yoon Yi-ryeon's Yeolmu Geotjeori and Barley Rice
A hearty spring meal featuring crisp yeolmu geotjeori made without salting, nutty barley rice, and a rich gang-doenjang soup.
Yoon Yi-ryeon's Zucchini and Potato Julienne Pancake
A julienne pancake that layers chewy zucchini over crispy potato shreds, offering both crunch and tenderness in every bite.
Yoon Yi-ryeon's Braised Baby Potatoes
Chewy braised baby potatoes made by adding starch syrup first to draw out moisture
Yoon Yi-ryeon's Gaji-muchim
A super-simple seasoned eggplant dish with a soft and chewy texture, made by cooking the eggplant in the microwave.
Yoon Yi-ryeon's Aged Kimchi Pork Bone Soup
A refreshing and spicy pork bone soup simmered with pork spine bones, aged kimchi, and anchovy-dashima broth
Yoon Yi-ryeon's Braised Mackerel with Potatoes
A rice-stealing braised fish dish where radish and fluffy potatoes are cooked in stages, then simmered down in a spicy soy-based seasoning sauce.
Yoon Yi-ryeon's Green Garlic Stalk Jangajji
A crisp, sweet-and-sour jangajji that captures the pungent flavor of garlic and the aroma of large green onion, made with tender spring green garlic stalks in a golden-ratio brine.
Yoon Yi-ryeon's Garlic Chive Jjabagi
A super simple, all-purpose garlic chive seasoning sauce that explodes with fragrance and savory depth when served with rice, bibim noodles, or grilled meat.