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354 recipes found.
Yoon Yi-ryeon's Flower Crab Soup
A clean, non-fishy flower crab soup with a refreshing and spicy broth made with doenjang and gochugaru
Sung Si-kyung's Stir-fried Pork Belly with Garlic Scapes
A crunchy stir-fry of seasonal garlic scapes and thinly sliced pork belly in savory meat drippings and a sweet-salty sauce, perfect as a side dish or drinking snack.
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 Braised Perilla Sprouts
Tender, soft-braised perilla sprouts with a fragrant broth, perfect for mixing with rice.
Yoon Yi-ryeon's Garlic Scape Muchim
A super simple basic side dish of blanched garlic scapes tossed in a gochujang seasoning
Yoon Yi-ryeon's Minari Cockle Muchim
A special side dish recipe that tosses fragrant minari and seasonal cockles in a sweet and sour sauce made with double-strength vinegar and gochujang.
Yoon Yi-ryeon's Fresh Seaweed Soup
A clear soup brimming with the aroma of the sea, made with tender seasonal fresh seaweed and plump oysters for a refreshing finish.
Yoon Yi-ryeon's Butterbur Stem Jangajji
A crunchy side dish made by pouring a golden-ratio soy-pickling liquid over blanched butterbur stems, to be enjoyed over time.
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.
Lee Hye-jung's Mugwort Jeon
A light and savory spring mugwort jeon made with only egg wash, fresh mugwort, and cheongyang chili pepper, without any flour.
Lee Yeon-bok's Sogogi Yuchae Bokkeum
A dish that uses the Chinese 'yukhwa' coating technique to make tough beef melt-in-your-mouth tender, paired with fragrant rape greens.
Okjubu's Oyster Kalguksu
A deep-flavored kalguksu with fresh seasonal oysters generously added to a clear, refreshing vegetable broth