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775 recipes found.
Yoon Yi-ryeon's Spring Cabbage and Wild Chive Muchim
A spring geotjeori that highlights the fragrance of spring cabbage and wild chives, with apple and onion adding a refreshing, crunchy texture.
Yoon Yi-ryeon's Seasoned Laver Jangajji (Gimjaban)
A sweet and savory seasoned laver jangajji made with aged laver. Coated with seasoning sauce and stacked, the sheets separate easily, making it a great side dish for rice.
Yoon Yi-ryeon's Spring Altari Geotjeori
A crisp and savory geotjeori made with spring altari radish. It uses fermented anchovy jeotgal for deep flavor and tastes best when eaten on the first day.
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.
Yoon Yi-ryeon's Red Mustard Dongchimi
A refreshing and clean dongchimi made with red mustard greens and radish. The broth is deepened by blending pear and radish, while dried chili peppers and jujubes add a subtle sweetness and color.
Yoon Yi-ryeon's Summer Napa Cabbage Pogi Kimchi
This is a pogi kimchi made with summer napa cabbage. The addition of red chili pepper syrup solids gives it a deep flavor, while scallions and water dropwort cut into short pieces add a refreshing taste.
Yoon Yi-ryeon's Bean Sprout Bulgogi Hot Pot
A hot pot dish enjoyed moistly with plenty of bean sprouts on top of sweet bulgogi seasoning.
Yoon Yi-ryeon's Yeolmu-Eolgari Kimchi
A summer kimchi made by mixing salted young summer radish greens and eolgari cabbage with a seasoning of apple, onion, red chili pepper, and fish sauce.
Yoon Yi-ryeon's Stir-fried Perilla Sprouts
A savory and chewy side dish made by stir-frying perilla sprouts with soy sauce and starch syrup.
Yoon Yi-ryeon's Braised Half-Dried Pollack
This braised half-dried pollack is deeply infused with seasoning and has a glossy sheen. The pollack, cleaned without any fishy smell, is pan-fried until golden and then braised with a savory sauce for a rich flavor.
Yoon Yi-ryeon's Braised Flatfish with Kkwarigochu
A rice-stealing braised fish dish made by simmering semi-dried flatfish with kkwarigochu and a spicy seasoning sauce.
Yoon Yi-ryeon's Flower Crab Soup
A clean, non-fishy flower crab soup with a refreshing and spicy broth made with doenjang and gochugaru