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Yoon Yi-ryeon's Jerusalem Artichoke Jangajji
A homemade Jerusalem artichoke jangajji with a delightfully crisp texture that cuts through the richness of meat dishes.
Jerusalem artichokesjin soy saucevinegarraw sugarsoju
super simpleside dishhome-cooked meal
Yoon Yi-ryeon's Overripe Cucumber Gochujang Muchim
A summer side dish of overripe cucumber, salted until chewy and tossed in a spicy, tangy gochujang sauce
overripe cucumbersaltminced garlicgochujangfish sauce
summer dishrefreshing flavorrice thief
Yoon Yi-ryeon's Strawberry Jam
A healthy strawberry jam that uses only 300g of raw sugar per 1kg of strawberries, without excessive sugar, to preserve the natural color and flavor of the strawberries. The sugar amount can be reduced to 200g.
strawberriesraw sugar
homemadesuper simpledessert
Yoon Yi-ryeon's Stir-fried Shiitake Mushrooms
A superb side dish where shiitake mushrooms are pre-seasoned with soy sauce and garlic so the flavor penetrates deep inside, then stir-fried with beef and onion until moist and tender.
fresh shiitake mushroomsbeefonionlarge green onionpaprika
savoryhome-cooked mealbasic side dish
Yoon Yi-ryeon's Butterbur Stem Sweet-and-Sour Muchim
A special muchim made by blanching butterbur stems, splitting them thinly, and tossing them in a sweet-and-sour gochujang sauce for a refreshing, crunchy side dish.
butterbur stemsred chili peppercheongyang chili pepperminced garlicgochugaru
refreshing flavorseasonal dishbasic side dish
Yoon Yi-ryeon's Gizzard Shad Sashimi Salad
A sweet and tangy gizzard shad sashimi salad tossed with crisp vegetables and a secret sauce, perfect for enjoying fresh autumn gizzard shad.
gizzard shadperilla leaveslettuceonionlarge green onion
seasonal dishrefreshing flavordrinking snack
Yoon Yi-ryeon's Bujikkaengi Jangajji
A fragrant jangajji made by pouring a boiled and slightly cooled sweet-and-sour soy sauce brine over bujikkaengi greens.
bujikkaengi greensonioncheongyang chili pepperred chili pepperJin-ganjang
basic side dishhome-cooked mealhomemade
Kim Dae-seok's Seasoned Butterbur Greens
Blanched butterbur greens seasoned with doenjang and gochujang, creating a refreshing spring side dish with a balanced bitter-savory flavor.
butterbur greensgochujangdoenjangminced garlicraw sugar
seasonal foodlight flavorappetite stimulant
Yoon Yi-ryeon's Onion Jangajji
A crunchy jangajji made by boiling soy sauce, vinegar, soju, water, and raw sugar in equal ratios, pouring over small onions, and letting them mature.
onioncheongyang chili peppergreen chili pepperred chili pepperjin soy sauce
side dishgolden ratiolong-term storage
Yoon Yi-ryeon's Buchu Kimchi
Kimchi made by mixing garlic chives with a rich anchovy fish sauce and thin starch paste seasoning, eaten both fresh and fermented.
garlic chivesonionCheongyang chili pepperred chili peppergochugaru
super simplerice thieffermented food
Yoon Yi-ryeon's Chili Leaf Namul & Young Chili Pepper Muchim
Two autumn delicacy side dishes made by blanching chili leaves and young chili peppers, then seasoning them with fermented anchovy sauce and gochujang respectively.
chili leavesyoung chili peppersminced red chili pepperscallionsfermented anchovy sauce
rice thiefseasonal dishhome-cooked meal
Yoon Yi-ryeon's Beef Pasanjeok
A holiday delicacy of thick beef marinated in seasoning, skewered with deodeok, large green onion, king oyster mushroom, and green chili pepper, then pan-fried until golden.
beefdeodeoklarge green onionking oyster mushroomgreen chili pepper
holiday foodguest-worthyhome-cooked meal