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Sung Si-kyung's Salmon Foil Bake
A dish where salmon, potatoes, and mushrooms are placed on foil, enhanced with the flavors of butter and soy sauce, and baked moistly as if steamed.
Yoon Yi-ryeon's Strawberry Jam
A healthy strawberry jam that uses only 300g of raw sugar per 1kg of strawberries, without excessive sugar, to preserve the natural color and flavor of the strawberries. The sugar amount can be reduced to 200g.
Yoon Yi-ryeon's Assorted Mushroom Jangajji
A mushroom jangajji made by briefly blanching enoki, king oyster, and wood ear mushrooms, then soaking them in a pickling liquid of soy sauce, fermented fish sauce, vinegar, and soju.
Yoon Yi-ryeon's Potato Garlic Chive Jeon
A healthy garlic chive jeon with a crispy outside and chewy inside, made using only the starch from ground potatoes without any flour.
Yoon Yi-ryeon's Broccoli Tofu Jeon
A healthy, light diet-friendly jeon made by mixing mashed tofu and finely chopped broccoli with potato starch, then pan-frying until golden.
Yoon Yi-ryeon's Stir-fried Shiitake Mushrooms
A superb side dish where shiitake mushrooms are pre-seasoned with soy sauce and garlic so the flavor penetrates deep inside, then stir-fried with beef and onion until moist and tender.
Yoon Yi-ryeon's Onion Namul
A unique namul side dish where onion and large green onion are briefly blanched instead of stir-fried, then seasoned cleanly and spicily.
Yoon Yi-ryeon's Ojingeo Chomuchim
A spicy and tangy squid muchim that brings out the natural flavor of squid by blanching it in its own moisture instead of boiling in lots of water.
Yoon Yi-ryeon's Butterbur Stem Sweet-and-Sour Muchim
A special muchim made by blanching butterbur stems, splitting them thinly, and tossing them in a sweet-and-sour gochujang sauce for a refreshing, crunchy side dish.
Yoon Yi-ryeon's Mung Bean Sprout Janchi Guksu
Janchi guksu with a crunchy blanched mung bean sprout topping and a spicy seasoning sauce that maximizes texture
Yoon Yi-ryeon's Gizzard Shad Sashimi Salad
A sweet and tangy gizzard shad sashimi salad tossed with crisp vegetables and a secret sauce, perfect for enjoying fresh autumn gizzard shad.
Yoon Yi-ryeon's Soybean Sprout Soy Sauce Glaze
A side dish made by stir-frying soybean sprouts in cooking oil, then glazing them with gochugaru and soy sauce seasoning for a chewy and crunchy texture.