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120 recipes found.
Kim Dae-seok's Rice Dried Mushroom Natural Seasoning
A natural seasoning made by lightly roasting rice, glutinous rice, sea salt, and dried shiitake mushrooms, then grinding into a fine powder for later use.
Lim Sung-geun's Olgangi Jajangguk
A traditional Chungcheong-style hangover soup made by removing the bitterness from water dropwort with salt and boiling it thoroughly with the entire broth from boiled olgangi, resulting in a deep and refreshing flavor.
Kim Dae-seok's Chili Leaf Kimchi
A specialty kimchi made by aging chili leaves in brine for three days to eliminate rawness, then enhanced with rich umami from hwangseokeo-jeot brine
Kim Dae-seok's Soju Gochujang
Homemade glutinous-rice gochujang mixed with soybean powder, rice syrup, plum extract, soju, and kelp.
Yoon Yi-ryeon's Pickled Chili Peppers
A base for side dishes, pickled clean and yellow without any white film by mixing warm salt water with soju and vinegar.
Choi Kang-rok's Kelp Salt
A homemade gourmet salt made by melting sun-dried sea salt into a richly brewed kelp broth and carefully stir-frying it to evaporate the moisture, creating natural umami.
Yoon Yi-ryeon's Chalbap
A fluffy, non-burnt sticky rice made with glutinous rice, white rice, soaked beans, and blanched red beans, seasoned with salt, raw sugar, and oil.
Yoon Yi-ryeon's Bakguk
A light and refreshing soup made by thinly slicing calabash, lightly stir-frying it in sesame oil, and simmering with clams.
Yoon Yi-ryeon's Lotus Root Pickles
A refreshing summer lotus root pickle made by briefly simmering pre-cooked lotus root in a sweet and sour vinegar solution.
Yoon Yi-ryeon's Catfish Soup
A refreshing and clean catfish soup perfect for winter. The broth is made with radish, onion, and kelp, and the cleaned catfish is briefly boiled to keep the flesh from falling apart, with a final touch of vinegar to eliminate any fishy taste.
Yoon Yi-ryeon's Soybean Leaf Water Kimchi
A summer delicacy, soybean leaf water kimchi is a refreshing water kimchi with a unique, appealing aroma, made by salting tender soybean leaves and seasoning them with a flour paste broth, fermented anchovy sauce, maesil extract, soju, garlic, and ginger.
Yoon Yi-ryeon's Oiji
These are sweet, tangy, and not overly salty oiji. This is a large-batch recipe for 50 cucumbers, made rich and savory with plenty of starch syrup.