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120 recipes found.
Yoon Yi-ryeon's Chorongmu Kimchi
A refreshing summer kimchi made by mixing firm, crunchy chorongmu with a sauce of ground red chili peppers
Yoon Yi-ryeon's Galchi-guk
A spicy and refreshing galchi-guk made with fresh young hairtail, radish, potato, zucchini, and king oyster mushroom simmered in rice water
Yoon Yi-ryeon's Grilled Gizzard Shad
The original autumn grilled gizzard shad, roasted whole with a sprinkle of sea salt for a rich, savory flavor without gutting.
Yoon Yi-ryeon's Kongnamul Naengguk
A refreshing soybean sprout cold soup that brings out deep flavor by cooking the sprouts from the start and preserves their crisp texture.
Yoon Yi-ryeon's Eolgari Cabbage Kimchi
A refreshing and crisp summer eolgari kimchi made without any grassy smell by blending cold rice instead of flour paste.
Yoon Yi-ryeon's Shredded Radish Yeolmu Water Kimchi
A refreshing and cool summer delicacy, yeolmu water kimchi with shredded radish for an even more invigorating broth
Kim Jin-soon's Napa Cabbage Water Kimchi
A refreshing napa cabbage water kimchi that uses blended cold rice instead of glutinous rice paste to adjust the broth consistency, with lemon-lime soda adding a fizzy, crisp finish.
Yoon Yi-ryeon's Dried Pollock Soup
A clear broth made with dried shrimp and dried pollock heads instead of anchovies, then stir-fried in sesame oil to create a milky, savory dried pollock soup reminiscent of bone broth.
Lee Hye-jung's Nutty Soybean Soup
A healthy soybean soup packed with protein and nutty richness, made by blending soybeans, peas, almonds, cashews, and sunflower seeds together.
Kim Dae-seok's Dolsan Gat Kimchi
Dolsan mustard-leaf kimchi seasoned with kelp-shiitake broth, beef bone broth, salted anchovies, shrimp paste, fruit, and dried chilies.
This Man's Cook Cucumber Water Kimchi
Refreshing and crisp cucumber water kimchi preserved in boiling saltwater to maintain crunchiness without softening over time
Yoon Yi-ryeon's Winter Dongchimi
Winter dongchimi made by salting small radishes for two days and adding fermented chili peppers and kelp, keeping the radishes crisp for a long time.