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16 recipes found.
Kim Jin-soon's Yeolmu Eolgari Kimchi
A banchan shop secret for yeolmu eolgari kimchi made without grassy notes, using a kelp broth flour paste and fresh red chili pepper seasoning for a refreshing taste
Eonam Teacher's Gamjatang
Authentic gamjatang made by simmering pork backbone with homemade eolgari cabbage, soybean sprouts, a special doenjang seasoning paste, and roasted perilla oil for a deep, rich broth
Aha Bujang's Yeolmu Kimchi
A large-batch yeolmu and eolgari cabbage kimchi made easily without salting, using a plastic bag to eliminate grassy notes
Kim Dae-seok's Young Napa Cabbage and Cucumber Jabak Kimchi
A refreshing kimchi made with crunchy cucumber and tender eolgari cabbage, barely covered in a cool broth to stimulate the summer appetite.
Lee Hye-jung's Thinly Sliced Beef Brisket (Chadolbagi) Ugeoji Jjigae
A savory stew made by simmering ugeoji (eolgari cabbage) seasoned with doenjang and rich thinly sliced beef brisket (chadolbagi), finished with perilla seed powder.
Yoon Yi-ryeon's eolgari mulkimchi
A crunchy and refreshing eolgari cabbage water kimchi that maximizes the clean taste of the broth using grated radish and commercial pear drink.
Kim Dae-seok's Young Napa Cabbage Water Kimchi
A spring seasonal water kimchi that uses blended cold rice instead of flour paste, with tomatoes for a refreshing, tangy, and deep savory taste.
Lee Hye-jung's Braised Saury with Eolgari Cabbage
A rice-stealing braise of plump saury and blanched eolgari cabbage simmered down in a savory doenjang sauce
Lee Hye-jung's Webfoot Octopus Shabu-Shabu
A clear broth dish where fresh webfoot octopus, cleaned with flour, is lightly blanched in a fragrant broth with minari and vegetables, then dipped in a spicy-sour ponzu sauce.
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 Eolgari Cabbage Kimchi
A refreshing and crisp summer eolgari kimchi made without any grassy smell by blending cold rice instead of flour paste.
Yoon Yi-ryeon's Baechu Namul
A mild namul made by blanching thinned-out napa cabbage or eolgari cabbage and tossing it with soup soy sauce and sesame oil.