All recipes
Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
All times
All difficulties
Search results
106 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 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 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 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 Red Chili Pepper Syrup
A versatile red chili pepper syrup made by mixing red chili peppers and sugar in a 1:1 ratio, aging, and then blending. It can be used in kimchi and various dishes.
Yoon Yi-ryeon's Braised Radish
A sweet and hearty braised radish made with autumn radish. The ginger cooking wine eliminates any off-odors, and it tastes even better when served chilled.
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 Spring Altari Geotjeori
A crisp and savory geotjeori made with spring altari radish. It uses fermented anchovy jeotgal for deep flavor and tastes best when eaten on the first day.
Yoon Yi-ryeon's Radish Julienne Kimchi
A chewy radish julienne kimchi with a crisp texture. The salted radish is squeezed tightly without rinsing so the seasoning penetrates deeply.
Yoon Yi-ryeon's Soy-Braised Pork
A luxurious soy-braised dish made by simmering pork tenderloin in vegetable broth, shredding it along the grain, and braising it with quail eggs, jujubes, whole garlic cloves, and kkwarigochu peppers in a soy sauce seasoning.
Yoon Yi-ryeon's New Garlic Jangajji
A crunchy jangajji made with new garlic, elevated with soju and plum syrup. Pouring boiled pickling liquid over the garlic and aging at room temperature develops a deep flavor.