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1,237 recipes found.
Yoon Yi-ryeon's Spring Altari Geotjeori
A crisp and savory geotjeori made with spring altari radish. It uses fermented anchovy jeotgal for deep flavor and tastes best when eaten on the first day.
Yoon Yi-ryeon's Radish Julienne Kimchi
A chewy radish julienne kimchi with a crisp texture. The salted radish is squeezed tightly without rinsing so the seasoning penetrates deeply.
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 Chojang
A sashimi restaurant-style chogochujang with added yogurt for deeper flavor. The sweet and sour taste blends with the savory depth of gochujang, pairing well with raw fish, seafood, and wrap vegetables.
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.
Yoon Yi-ryeon's Grilled Deodeok
A grilled dish featuring deodeok and doraji coated in a seasoning sauce, offering a delightful balance of sweet and bitter flavors.
Yoon Yi-ryeon's Assorted Vegetable Jangajji
A basic side dish made by pouring a boiled sweet and savory jangajji brine over assorted refrigerator vegetables like cucumber, chili pepper, perilla leaves, and mushrooms.
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 Stir-fried Anchovies
A basic side dish made extra nutty by adding whole perilla seeds to anchovies stir-fried crisp in sesame oil.
Yoon Yi-ryeon's Holiday King Chili Pepper Fritters
Korean mild crunchy green chili peppers stuffed with tofu, seasoned pork, and glass noodles, coated in beer batter and fried until crispy—a holiday delicacy