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114 recipes found.
Yoon Yi-ryeon's Doenjang-muchim with Large Green Onion
A unique side dish made by briefly blanching large green onions to remove their spiciness and sliminess, then tossing them in a savory doenjang (soybean paste) seasoning.
Yoon Yi-ryeon's Fresh Seaweed Salad
A special side dish of crunchy radish strips and smooth fresh seaweed, seasoned with fermented anchovy sauce and maesil syrup for a savory and sweet flavor.
Okjubu's Bomdong Cucumber and Wild Chive Muchim
A fresh geotjeori muchim made by tossing crisp bomdong and fragrant wild chives in a savory secret sauce.
Aha Bujang's Busan-Style Bibim Dangmyeon
A Busan specialty of chewy glass noodles topped with colorful garnishes and a sweet, tangy, and spicy bibim sauce
Seonkyoung Longest's Tomato Kimchi
A unique kimchi that combines tangy tomatoes with a salty and spicy kimchi seasoning, perfect as a summer delicacy.
Seonkyoung Longest's Pa Kimchi
Traditional pa kimchi that highlights the sharpness of scallions with a special seasoning made by blending garlic, ginger, fish sauce, and cold rice
Lee Hye-jung's Seasoned Seaweed and Korean Wild Chives
A side dish of seaweed cleaned with flour and a hot water shower to remove any fishy smell, then tossed with Korean wild chives and a sweet-and-sour sauce.
Yoon Yi-ryeon's Stir-fried Oyster Mushrooms
A mushroom side dish that brings out a chewy texture and savory flavor by stir-frying oyster mushrooms and seasoned beef over high heat.
Yoon Yi-ryeon's Butterbur Kimchi
Butterbur kimchi that is briefly blanched instead of salted to preserve a crisp texture, with a sweet and spicy seasoning that wraps up the bitter flavor.
Aha Bujang's Seasoned Oysters (Gulmuchim)
A premium seasoned oyster dish where shredded radish and oysters are first marinated in fermented anchovy sauce to enhance their springy texture, then tossed in a sweet, sour, and spicy golden-ratio sauce.
Yoon Yi-ryeon's Spicy Soybean Sprout Japchae
A unique drinking-snack-style japchae that stir-fries crunchy soybean sprouts and glass noodles with a spicy kick, delivering a savory depth reminiscent of agujjim (braised monkfish).
Yoon Yi-ryeon's Shiitake Mushroom Namul
A refined holiday mushroom namul that maximizes a clean taste by briefly blanching fresh shiitake mushrooms and then stir-frying them with perilla oil and soy sauce until chewy.