Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
862 recipes found.

A simple and quick perilla greens side dish made by soaking bite-sized perilla greens with a rich, sweet, and savory homemade seasoning made from rice, onion, and pear, combined with crisp julienned radish. Ready in just 30 minutes.

A steamed samhap dish featuring sour aged kimchi and pork belly, topped with fragrant water dropwort and enoki mushrooms, served with a special ssamjang-mayo sauce.

A restaurant-style sundae bokkeum where vegetables are stir-fried first to extract chili oil, then simmered with broth at the end to prevent sundae from bursting.

A super simple and quick recipe to reuse leftover holiday jeon and ssamjang into gimbap in just 5 minutes

A budget-friendly, no-bone-needed stew using inexpensive pot meat and potatoes, simmered in a seasoned soy-based broth and finished with perilla seed powder for a rich, savory flavor.

A super simple noodle dish mixed with a golden ratio sauce of soy sauce, vinegar, and perilla oil, enhanced with savory perilla powder and seaweed flakes, without any fussy steps.

A clever combination of canned tuna and canned ham, which are staple ingredients in holiday gift sets, quickly pan-fried into 5 budget-friendly assorted jeon.

A unique suyuk that perfectly blocks any off-flavors and yields tender pork using only yogurt and jin-ganjang (dark soy sauce), without bay leaves or green onions.

Maximizing savory depth with abundant green onions and minced garlic, this Raymon Kim-style stir-fry is gently cooked with a splash of water to achieve a moist, tender texture.

Summer delicacy spicy perilla peppers are gently simmered with a lid on until soft, then stir-fried with square fish cakes so the savory-sweet sauce deeply penetrates every bite—perfect as a side dish to boost appetite.

Egg mixture seasoned with tuna sauce and taste salt, wrapped layer by layer with perilla oil-brushed seaweed sheets to maximize richness and flavor.

A refreshing side dish made by steaming soybean sprouts with minimal water to preserve crispness, then tossing them with finely sliced perilla leaves and a light seasoning of salt and anchovy sauce.