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Yoon Yi-ryeon's Nabak Mul Kimchi
A refreshing and subtly sweet nabak mul kimchi made with winter cabbage, Jeju radish, apple juice, and glutinous rice paste.
Yoon Yi-ryeon's Chorongmu Chonggak Kimchi
Chonggak kimchi made by salting whole chorong radishes for a long time to preserve crispness and mixing with a seasoning centered on salted shrimp.
Yoon Yi-ryeon's Five-Grain Rice (Ogokbap)
A colorful, nutritious rice made in a pressure cooker with glutinous rice, short-grain rice, glutinous millet, non-glutinous millet, sorghum, red beans, beans, and chestnuts. Arranging the grains in separate sections while cooking preserves their individual colors, and seasoning with salt, raw sugar, and sesame oil gives it a savory, chewy flavor.
Yoon Yi-ryeon's Autumn Scallion Kimchi
A pa kimchi that harmonizes the fragrance of autumn scallions with a savory, umami-rich seasoning.
Yoon Yi-ryeon's Braised Mackerel
A braised mackerel recipe that delivers deep flavor without any fishiness. Rice water and starch are used to adjust the consistency, while potatoes and radish are pre-seasoned to enhance the savory taste.
Yoon Yi-ryeon's Maesaengi and Oyster Rice Cake Soup
A refreshing and deep-flavored rice cake soup made with seaweed fulvescens, oysters, rice cake slices, and water dumplings. Napa cabbage hearts are added to give it a white jjamppong feel.
Yoon Yi-ryeon's Godulbaegi Kimchi
An autumn kimchi made by mixing bitter godulbaegi with a seasoning of pear, onion, dried chili peppers, scallions, and fresh chestnuts.
Yoon Yi-ryeon's Iceberg Lettuce Geotjeori
A fresh geotjeori made by tossing crisp iceberg lettuce with a savory fermented fish sauce seasoning. It can be prepared simply without any heat.
Ttukdak Hyung's Spicy Samgyetang
A spicy samgyetang made by stuffing a cleaned chicken with glutinous rice, garlic, and jujubes, then simmering it with a samgyetang pack and cheongyang chili peppers for a hot and peppery kick.
Yoon Yi-ryeon's Kongnamul Bulgogi
A spicy and sweet bulgogi dish made by stir-frying thinly sliced meat and soybean sprouts in a savory sauce.
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 Quail Egg Jangjorim (with Konjac and Shiitake Mushrooms)
A must-have summer side dish featuring chewy quail eggs, konjac, and shiitake mushrooms in perfect harmony.