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Lee Won-il's Yukjeon
Thinly sliced beef, shiitake mushrooms, and chives dipped in egg batter and pan-fried, offering a delightful variety of textures in every bite – Lee Won-il's signature yukjeon.
Lee Won-il's Minari Yukhoe Bibim Yakgochujang Kalguksu
A premium bibim kalguksu featuring a vegan yakgochujang made with finely chopped king oyster mushrooms stir-fried until crispy to mimic meat texture, paired with aged kimchi fragrant with sesame oil.
This Man's Cook Stir-fried Perilla Leaf Namul
A hearty side dish of perilla leaves gently blanched and stir-fried with perilla oil and soup soy sauce until nutty and savory.
Yoon Yi-ryeon's Radish Seokbakji
Large-batch seokbakji made by salting bunch radishes with their greens and mixing with a pear and chili seasoning
Yoon Yi-ryeon's Refreshing White Kimchi
A crisp white kimchi made by pouring a lightly salted broth of blended pear and radish over three heads of autumn storage cabbage.
Yoon Yi-ryeon's Potato Garlic Chive Jeon
A healthy garlic chive jeon with a crispy outside and chewy inside, made using only the starch from ground potatoes without any flour.
Yoon Yi-ryeon's Broccoli Tofu Jeon
A healthy, light diet-friendly jeon made by mixing mashed tofu and finely chopped broccoli with potato starch, then pan-frying until golden.
Yoon Yi-ryeon's summer dallangmu dongchimi
A simple summer dongchimi made by pouring a broth of glutinous rice paste and fruit juice over crunchy summer dallangmu radishes and radish greens for a crisp and refreshing taste.
Yoon Yi-ryeon's Butterbur Stem Sweet-and-Sour Muchim
A special muchim made by blanching butterbur stems, splitting them thinly, and tossing them in a sweet-and-sour gochujang sauce for a refreshing, crunchy side dish.
Yoon Yi-ryeon's Gizzard Shad Sashimi Salad
A sweet and tangy gizzard shad sashimi salad tossed with crisp vegetables and a secret sauce, perfect for enjoying fresh autumn gizzard shad.
Yoon Yi-ryeon's Bujikkaengi Jangajji
A fragrant jangajji made by pouring a boiled and slightly cooled sweet-and-sour soy sauce brine over bujikkaengi greens.
Aha Bujang's Squid Tangsuyuk
A special squid tangsuyuk made by coating thick whole squid in a potato starch and egg batter, then frying until crispy on the outside and moist inside.