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120 recipes found.
Seonkyoung Longest's Dongchimi
A vegan dongchimi made clean and refreshing with kelp water and an aromatic vegetable pack, without starch paste or fish sauce.
This Man's Cook Baek Kimchi
A traditional white kimchi with a refreshing, slightly spicy broth reminiscent of dongchimi, using whole radish for crispness and chili seeds to enhance the tangy flavor—easily resistant to softening.
Yoon Yi-ryeon's Haemul Tangguk
A Gyeongsang-style seafood soup made with clams, mussels, and squid for a clean and refreshing broth.
Yoon Yi-ryeon's Aged Kimchi and Fish Cake Kimchi Soup
A spicy kimchi soup simmered deeply and refreshingly with well-fermented aged kimchi and savory twisted fish cakes
Yoon Yi-ryeon's Spicy Boneless Chicken Feet
Pojangmacha-style boneless chicken feet stir-fried in a spicy sauce, with coffee powder used to remove any off-odor.
Yoon Yi-ryeon's Dongji Patjuk
A smooth and nutty Dongji patjuk made by thoroughly boiling red beans, blending them until smooth, then simmering with rice and glutinous rice balls
Yoon Yi-ryeon's Bossam Radish Kimchi
A bossam-style radish kimchi that maximizes a chewy, crunchy texture by pickling in starch syrup without the hassle of sun-drying the radish.
Yoon Yi-ryeon's Gatpakimchi
A combo kimchi that combines the sharp taste of Dolsan leaf mustard and the sweet flavor of scallions in one seasoning, developing deeper flavor as it ferments.
Yoon Yi-ryeon's Mackerel Chueotang
A rich and savory nourishing chueotang made by thoroughly boiling affordable fresh mackerel instead of expensive loach, straining out the bones, and simmering.
Seonkyoung Longest's White Kimchi
A clean white kimchi fermented in a refreshing, deeply savory broth without gochugaru
Yoon Yi-ryeon's Eoriguljeot
Traditional eoriguljeot made by curing oysters in salt and then seasoning them to bring out a tangy fermented flavor
This Man's Cook Dotori-muk
Homemade dotori-muk made by mixing acorn flour with mulberry leaf flour, resulting in a chewy and elastic texture.