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180 recipes found.
Sung Si-kyung's Rice Cake Seaweed Soup
A hearty seaweed soup made by simmering beef brisket and soaked seaweed, then adding perilla seed powder and chewy rice cake slices for extra richness and satisfaction.
Aha Bujang's Jeonju Veteran Kalguksu Restaurant Style
A Jeonju specialty-style kalguksu with egg swirled into a rich broth and generously topped with perilla seed powder, chili pepper powder, and crushed seaweed for a nutty, savory finish.
Kim Ho-yoon's Perilla Seed Stir-fried Oyster Mushrooms
A moist and chewy side dish made by stir-frying blanched oyster mushrooms with perilla seed powder and mushroom broth
Ttukdak Hyung's Beef Mukeunji Pot Rice
A hearty beef mukeunji pot rice made by stir-frying beef, shiitake mushrooms, and mukeunji, then cooking with rice, perilla sprouts, and perilla seed powder.
Ttukdak Hyung's Spicy Gull Meat Stir-Fry
A stir-fry featuring matured gull meat seasoned with spicy gochujang and savory oyster sauce, enhanced with chewy rice cakes and fragrant perilla seed powder.
Kim Dae-seok's Mushroom Perilla Seed Soup
A nourishing soup made by simmering a dashi and dried anchovy broth with three types of mushrooms, savory perilla seed powder, and glutinous rice flour for a thick, smooth texture.
Yoon Yi-ryeon's Stir-fried Zucchini and Mushrooms
A moist and nutty vegetable side dish made by stir-frying oyster mushrooms and zucchini, then adding perilla seed powder and a little water.
Yoon Yi-ryeon's Chamnamul Tofu Perilla Seed Muchim
A healthy namul side dish made by lightly mixing fragrant chamnamul with savory tofu and perilla seed powder for a clean taste.
Aha Bujang's Perilla Seed Sujebi
Temple-style perilla seed sujebi with a cream kick, featuring perilla seed powder toasted in a dry pan for maximum nuttiness and a chewy potato starch dough
Aha Bujang's Pork Intestine Hot Pot
A spicy stir-fried pork intestine hot pot deepened with beef bone broth and doenjang for a rich, savory finish
Okjubu's Potato Perilla Seed Seaweed Soup
A special seaweed soup where fluffy potatoes and nutty perilla seeds come together, blending the flavors of the sea and the mountains.
Yoon Yi-ryeon's Boreum Namul
A traditional namul dish for Jeongwol Daeboreum, made by gently boiling dried vegetables and stir-frying them with perilla oil and sesame oil.