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Kim Dae-seok's Sesame and Perilla Oil Grilled Gopchang Gim
Grilled on a gas flame using direct heat, this dish features gopchang gim brushed with an equal mix of sesame oil and perilla oil for a rich, crispy flavor.
Yoon Yi-ryeon's Scallion Muchim
A rice-stealing side dish made by tossing lightly blanched scallions in a savory seasoning and adding roasted seaweed for extra nuttiness.
Yoon Yi-ryeon's Cockle and Minari Muchim
A festive delicacy that tosses chewy cockles with spring-fragrant minari in a sweet and sour sauce.
Yoon Yi-ryeon's Radish Julienne Soup
A mild and smooth soup made by finely julienning sweet autumn radish and stir-frying it in perilla oil.
Yoon Yi-ryeon's Seasoned Dried Pollack
Dried pollack is softened in a mixture of pear juice and plum syrup, then tossed in a spicy-sweet sauce for a deeply flavored side dish. It tastes even better after resting for a day.
Yoon Yi-ryeon's Clam and Sundubu Jjigae
A simple yet deeply flavorful stew made with clams and sundubu.
Yoon Yi-ryeon's Maesaengi and Oyster Rice Cake Soup
A refreshing and deep-flavored rice cake soup made with seaweed fulvescens, oysters, rice cake slices, and water dumplings. Napa cabbage hearts are added to give it a white jjamppong feel.
Yoon Yi-ryeon's Spicy Marinated Raw Crab
A rich, savory marinated raw crab dish made by coating cut crabs in a thick seasoning paste and letting them mature.
Yoon Yi-ryeon's Godulbaegi Kimchi
An autumn kimchi made by mixing bitter godulbaegi with a seasoning of pear, onion, dried chili peppers, scallions, and fresh chestnuts.
Yoon Yi-ryeon's Bomb Gyeran-jjim
A soft and savory steamed egg dish made by whisking eggs in an earthenware pot and puffing it up like a bomb.
Yoon Yi-ryeon's Iceberg Lettuce Geotjeori
A fresh geotjeori made by tossing crisp iceberg lettuce with a savory fermented fish sauce seasoning. It can be prepared simply without any heat.
Yoon Yi-ryeon's Braised Soybeans
Braised soybeans with a fluffy, chestnut-like texture. By braising only long enough to absorb the seasoning rather than simmering for a long time, the beans retain their soft texture.