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410 recipes found.
Kim Dae-seok's honey Chili Seed Pickled Cucumber
An unconventional pickled cucumber with a satisfying crunch and savory depth, made without boiling water—using soju, twice-concentrated vinegar, honey, and chili seeds.
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 Scallion Muchim
A rice-stealing side dish made by tossing lightly blanched scallions in a savory seasoning and adding roasted seaweed for extra nuttiness.
Yoon Yi-ryeon's Cockle and Minari Muchim
A festive delicacy that tosses chewy cockles with spring-fragrant minari in a sweet and sour sauce.
Yoon Yi-ryeon's Seasoned Dried Pollack
Dried pollack is softened in a mixture of pear juice and plum syrup, then tossed in a spicy-sweet sauce for a deeply flavored side dish. It tastes even better after resting for a day.
Yoon Yi-ryeon's Doenjang Grilled Eggplant
A simple side dish made by grilling thickly sliced eggplant without oil, then coating it with a moist and sweet doenjang sauce. It tastes even better when cooled.
Yoon Yi-ryeon's Wild Chive Jangajji
A sweet, tangy, and savory jangajji made with fragrant wild chives, perfect as a rice-stealing side dish.
Yoon Yi-ryeon's Spicy Marinated Raw Crab
A rich, savory marinated raw crab dish made by coating cut crabs in a thick seasoning paste and letting them mature.
Yoon Yi-ryeon's Bomdong Jeon
A crispy pancake combining the crunch of spring cabbage with savory frying mix batter, enjoyed with a spicy soy-vinegar dipping sauce.
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.
Yoon Yi-ryeon's Spicy Soybean Sprout Salad
A side dish of soybean sprouts lightly stir-fried in sesame oil to coat, steamed, cooled, and then tossed in a spicy and tangy sauce.