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Yoon Yi-ryeon's Siraegi Doenjang-guk
A savory doenjang soup made by creating a deep broth with anchovy-shrimp stock, clams, and kelp, then adding blanched siraegi, doenjang, and various vegetables, simmering thoroughly, and finishing with perilla seed powder for a nutty richness.
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.
Yoon Yi-ryeon's Spicy Soybean Sprout Salad
A side dish of soybean sprouts lightly stir-fried in sesame oil to coat, steamed, cooled, and then tossed in a spicy and tangy sauce.
Yoon Yi-ryeon's Braised Potatoes with Kkwarigochu
A spicy and chewy braised side dish of potatoes and kkwarigochu peppers.
Yoon Yi-ryeon's Gamjajeon
A potato pancake that is chewy inside and crispy outside. To bring out the natural flavor of potatoes, it is made with only potatoes and salt, without any other flour.
Yoon Yi-ryeon's Braised Radish
A sweet and hearty braised radish made with autumn radish. The ginger cooking wine eliminates any off-odors, and it tastes even better when served chilled.
Yoon Yi-ryeon's Kongnamul Bulgogi
A spicy and sweet bulgogi dish made by stir-frying thinly sliced meat and soybean sprouts in a savory sauce.
Yoon Yi-ryeon's Soy-Braised Pork
A luxurious soy-braised dish made by simmering pork tenderloin in vegetable broth, shredding it along the grain, and braising it with quail eggs, jujubes, whole garlic cloves, and kkwarigochu peppers in a soy sauce seasoning.
Yoon Yi-ryeon's Bean Sprout Bulgogi Hot Pot
A hot pot dish enjoyed moistly with plenty of bean sprouts on top of sweet bulgogi seasoning.
Yoon Yi-ryeon's New Garlic Jangajji
A crunchy jangajji made with new garlic, elevated with soju and plum syrup. Pouring boiled pickling liquid over the garlic and aging at room temperature develops a deep flavor.
Yoon Yi-ryeon's Beef Bone Tteokguk
A clean and comforting rice cake soup made with beef bone broth, soaked rice cakes, dumplings, topped with stir-fried beef garnish and egg crepe strips.
Yoon Yi-ryeon's Almond Stir-fried Anchovies
Stir-fried anchovies with a nutty flavor from sesame oil, enriched with almonds and garlic for a delightful texture. Finished with starch syrup and sugar for a sweet touch, making it a perfect side dish for rice.