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70 recipes found.

This is Lee Won-il's signature galbi-gui that uses Yondu to enhance the natural flavor of the meat and add a clean garlic savoriness.

A Thai-style salad with fresh raw salmon, spicy and sour fish sauce dressing, and herbs

A vegan oi sobagi with a Yondu and maesil extract base, pickled in boiled salt water to maintain long-lasting crunchiness

A simple yet great side dish for rice, made by boiling fresh, unfried tofu directly. The longer it simmers, the deeper the flavor.

A beginner-friendly geotjeori that reduces salting time and immediately highlights the crispness of napa cabbage heart and the spicy seasoning flavor

A clean yet rich vegan pho with deep flavor from charred onion and ginger, toasted spices, and vegetable stock

A simple and savory steamed dish made by layering thinly sliced radish and paper-thin pork belly, then steaming with Yeondusoon (Yondu Soon) seasoning.

A crunchy cabbage namul that even kids enjoy. Mixed with multigrain rice, a fried egg, and gochujang, it makes a wonderful meal.

A sundubu jjigae that develops deep flavor by simmering only with the moisture from the soft tofu, without adding water.

A warm soup that combines soft sundubu with rich fresh cream, perfect for chilly weather.

A simple tofu tuna jjageuli that's great mixed with rice. You can also use ground pork or chicken breast instead of tuna.

This is a hearty one-bowl meal made with less rice and more ingredients than a stone-pot rice. The water is adjusted considering the moisture from the cabbage to prevent it from becoming soggy.