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48 recipes found.
Yoon Yi-ryeon's Haemul Tangguk
A Gyeongsang-style seafood soup made with clams, mussels, and squid for a clean and refreshing broth.
Yoon Yi-ryeon's Seaweed Fulvescens Doenjang Soup
A refreshing winter hangover soup made by simmering savory doenjang broth with ocean-scented seaweed fulvescens and fresh oysters.
Shin Dong-min's Salt-Flavored Ajitamago
A clear broth-based egg braised dish with a clean, deep flavor, enhanced by fragrant mugwort and crisp green onions.
Yoon Yi-ryeon's Burdock Root Muchim
A burdock kimchi-style muchim made by thinly julienning raw burdock root and tossing it in a spicy-sweet sauce without braising, resulting in a crisp texture.
Kim Dae-seok's Perilla Leaf Stems Stir-Fry
A fragrant seasonal perilla leaf stems stir-fry enhanced with deep umami from soybean paste and regular soy sauce, finished cleanly with onion syrup.
Yoon Yi-ryeon's Kodari Jjigae
A special fish stew made by thoroughly cleaning kodari (half-dried pollock) to remove any fishy smell, then simmering it with radish in a refreshing shrimp broth for a clear and spicy flavor.
This Man's Cook Honghap Miyeokguk
Sumi Banchan-style mussel seaweed soup with a refreshing and deep flavor
Sung Si-kyung's Hendrick's Gin and Tonic
A refreshing cocktail that maximizes the charm of Hendrick's Gin, characterized by rose and cucumber notes, with sliced cucumber.
Yoon Yi-ryeon's Maesil Jangajji
A rice thief maesil jangajji that separates the pit cleanly to preserve a crisp texture and is pickled sweet and tangy with raw sugar.
Chinese Cuisine Witch's White Jjamppong
A clean-tasting white jjamppong made by stir-frying vegetables and seafood to impart a smoky flavor, then adding broth and boiling.
Yoon Yi-ryeon's Celery Jangajji
A jangajji that softens celery's strong aroma and maximizes its crunchy texture by using a soy sauce brine boiled with soju.
Yoon Yi-ryeon's Old Cucumber and Seaweed Muchim
A summer side dish of old cucumber and seaweed tossed in a tangy dressing of fermented fish sauce, vinegar, and raw sugar