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Yoon Yi-ryeon's Crunchy Cucumber Kimchi (Oi Sobagi)
Cucumber kimchi pickled with saccharin and salt to maintain crunchiness for a long time without using hot water.
white cucumbergarlic chivesonioncarrotsaccharin
seasonal dishcrunchy texturefermented food
Kim Dae-seok's Cheonsu Radish Winter Dongchimi
A winter dongchimi made by salting Cheonsu radish for two days, then simmering it with kelp broth, pear, apple, and pickled chili peppers.
Cheonsu radishsaccharin sweetenerscallionsgreen mustard greenskelp
kimchi seasonrefreshing brothtraditional food
Kim Dae-seok's Dried Hollow-Radish Muchim
A delicious side dish made by preserving hollow or regular radishes with sea salt and saccharin sweetener, drying them in a food dehydrator, then tossing them with kelp broth and a special seasoning sauce to create a satisfyingly chewy texture and rich umami flavor—perfect as a rice companion.
radishsaccharin sweetenerkelpsojugochugaru
crunchy texturerice companiondehydrator recipe
Kim Dae-seok's Fermented Perilla Leaves
Fermented perilla leaves preserved in a brine made with soju, salt, and saccharin sweetener
perilla leavessojusaccharin sweetener
fermentationlarge batchside dish