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65 recipes found.
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 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 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 Bean Sprout Bulgogi Hot Pot
A hot pot dish enjoyed moistly with plenty of bean sprouts on top of sweet bulgogi seasoning.
Yoon Yi-ryeon's Chojang
A sashimi restaurant-style chogochujang with added yogurt for deeper flavor. The sweet and sour taste blends with the savory depth of gochujang, pairing well with raw fish, seafood, and wrap vegetables.
Yoon Yi-ryeon's Assorted Vegetable Jangajji
A basic side dish made by pouring a boiled sweet and savory jangajji brine over assorted refrigerator vegetables like cucumber, chili pepper, perilla leaves, and mushrooms.
Yoon Yi-ryeon's Doenjang Perilla Leaf Pickles
A long-lasting side dish made by steaming perilla leaves until tender, then layering them with a seasoning of homemade doenjang and fish sauce.