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Perilla leaves are stacked upright and quickly softened by a hot pickling liquid, then the resulting brine is fully reused as a seasoning base—this is an Altoran-style perilla leaf salad recipe.

A spicy and savory rice thief made in just 5 minutes without fire, using canned tuna, doenjang, and gochujang

Ultra-quick pickled radish made by thinly slicing radish with a mandoline, salting and dehydrating with malt syrup, then seasoning with a soy brine infused with chili pepper seeds and ginger.

A healthy jeon dish made without any flour, where the eggplant centers are hollowed out using a lid and filled with a mixture of minced pork and seasoned vegetables, then grilled.

A festive essential beef jeon that eliminates meaty odors with ginger oil and enhances fragrance with perilla leaves.

A simple omelette enhanced with fragrant perilla leaves, smooth egg mixture, starch for texture, and shrimp paste for a savory depth of flavor.

Winter delicacy clam salad made with abundant fresh perilla, a special seasoning sauce, and clams boiled to a tender texture using a flour cleaning method that removes all earthy taste.

A clean-tasting frozen pollock stew enhanced with fresh seafood flavor from clams and warty sea squirts, using a rich anchovy broth where salt is added first to prevent the fish flesh from breaking apart.

A savory, well-balanced stew that enhances the umami of fresh mackerel with crisp radish greens, using soybean paste and onion brine to eliminate fishy odors while creating a tender texture—perfect as a side dish for rice.

A healthy, low-salt sesame seed sauce made by steaming crisp cabbage in the microwave and enriching it with abundant small anchovies and minced onion for a rich, savory flavor.

A simple and quick pickled shiitake mushroom dish enhanced with deep aroma from pan-roasted fresh ginger and seasoned with soju for a salty, aged flavor.

A simple, tangy-sweet cabbage pickle with a crisp texture and a spicy kick from green chili peppers, perfect for cutting through greasiness.