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12,125 recipes found.
Yoon Yi-ryeon's yeoreummu dongchimi
A clean and refreshing summer nabak dongchimi made by salting summer radish until crunchy, then pouring a clean and cool broth mixed with pear and radish juice.
Yoon Yi-ryeon's Cucumber Kkakdugi
A seasonal cucumber kkakdugi that preserves the cucumber's natural crunch by salting with New Sugar and salt, then tossing with seasoning.
Yoon Yi-ryeon's Stir-Fried Tofu
A super simple stir-fried tofu dish that uses leftover mushrooms and vegetables from the fridge, enhanced with oyster sauce for extra savoriness.
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.
Ttukdak Hyung's Gochujang Butter Steak Rice in a Pot
A hearty gochujang butter steak rice in a pot, featuring steak with savory butter and spicy gochujang seasoning served over rice.
Yoon Yi-ryeon's Spicy Chili Pepper and Garlic Chive Janchi Guksu
A clean janchi guksu served in a deeply brewed anchovy broth and topped with a spicy, sharp cheongyang chili pepper seasoning sauce
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.
Yoon Yi-ryeon's Duck Baeksuk
A nourishing duck baeksuk enjoyed as a course, featuring a method to completely remove blood from between the bones to eliminate any gamey smell, along with herbal medicinal ingredients and a mung bean and glutinous rice porridge.
Yoon Yi-ryeon's Microwave Mushroom and Perilla Seed Muchim
A super-simple side dish of shiitake and king oyster mushrooms cooked in the microwave, then seasoned with soup soy sauce, sesame seeds, and optional perilla seeds for a nutty flavor.
Yoon Yi-ryeon's Eomuk-tang
A pojangmacha-style fish cake soup simmered in a spicy, deep broth made with dried anchovies, dipori, and Vietnamese chili peppers, with skewered fish cakes.
Yoon Yi-ryeon's Kongnamul Naengguk
A refreshing soybean sprout cold soup that brings out deep flavor by cooking the sprouts from the start and preserves their crisp texture.
Yoon Yi-ryeon's Eolgari Cabbage Kimchi
A refreshing and crisp summer eolgari kimchi made without any grassy smell by blending cold rice instead of flour paste.