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294 recipes found.
Ttukdak Hyung's Dwaejigogi Kimchijjim
A deep and rich stew made with a spoonful of beef bone powder, reminiscent of a 30-year-old restaurant's style.
This Man's Cook's Dried Anchovy Kimchi Jjigae
A kimchi stew with deep, refreshing flavor made without meat, using dried anchovies, perilla oil, and soybean paste
Seonkyoung Longest's Perilla Oil Makguksu
A super-simple perilla oil makguksu made in just 6 minutes, with the harmony of nutty perilla oil and savory tsuyu.
Lee Hye-jung's Stir-fried Mukeunji
A side dish made by thoroughly washing sour mukeunji, mixing it with seasonings, and quickly stir-frying over high heat to preserve its crunch.
Maeil Matna Pork Bulgogi Rice Ball
A grilled rice ball filled with pork bulgogi stir-fried until dry in a sweet and salty marinade, then pan-fried until crispy and golden.
Kim Jin-soon's Dried Pollock Egg Soup
A rich broth made by stir-frying dried pollock strips in perilla oil and vegetable oil, seasoned with tuna extract, and finished in just 5 minutes.
Kim Jin-soon's Seasoned Grilled Mackerel
Mackerel is grilled until golden over low heat, then topped with a special gochujang sauce made with finely chopped vegetables and simmered until glossy.
Kim Jin-soon's Sundubu-jang
A nutty, spicy-sweet 7-day side dish made in just 10 minutes
Kim Jin-soon's Perilla Oil Seaweed Noodles
A summer delicacy of boiled somyeon tossed with perilla oil, Jin-ganjang, sugar, and sesame seeds, topped generously with seaweed powder and green onion.
Baek Jong-won Kim Ramen
A unique cold bibimbap ramen that creates an addictive flavor by combining the rich aroma of roasted seaweed with the nutty richness of perilla oil, layered over a chilled ramen broth base.
Ttukdak Hyung's Diet Futomaki
A low-calorie, filling futomaki made by layering perilla oil-mixed buckwheat noodles instead of rice, and stuffing it with avocado, salmon, braised fried tofu, and more.
Striker Chef's Greek Yogurt Sauce Galbi Jjim
A fusion galbi jjim (braised short ribs) featuring tender beef short ribs slow-cooked in low-sodium soy sauce and rice syrup, topped with a surprising twist of tangy Greek yogurt and savory perilla oil sauce.