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862 recipes found.

Savory zucchini pancakes made with zucchini, dried shrimp, and perilla leaves, served with a sweet and tangy dipping soy sauce.

A tender and savory pancake made by mixing shredded japchae, shiitake mushrooms, and fragrant perilla leaves into a dough, then pan-frying into bite-sized pieces until golden and crisp on the outside with a moist interior.

A rich, savory version of Chuncheon-style chicken galbi with no heaviness, recreated using marinated onions and one tablespoon of curry powder for that signature restaurant depth of flavor.

A healthy wrap rice recipe featuring tender steamed pumpkin leaves stuffed with various vegetables and mushrooms, paired with a rich, savory, thickened strong soybean paste.

Dry-fried yellow croaker flakes to remove fishy odor, then sautéed with dried seaweed in perilla oil before being simmered with rice washing water and anchovy sauce to create a creamy, refreshing miyeokguk inspired by Altoran's method

Using a thick, well-aged flour dough as a substitute for rice cakes, this unique tteokbokki adds depth and aromatic flavor with potatoes and perilla leaves.

An ultra-simple aehobak namul dish made by julienning zucchini, salting it briefly, and cooking it in the microwave to preserve a crisp texture and sweet flavor without breaking apart.

A delicious pancake made by filling a chilled ice water dough with fresh perilla seeds from the sea and chewy cuttlefish, then pan-fried to crisp perfection over medium-high heat.

A refreshing side dish that balances the bitterness of perilla root with new sugar and vinegar, then tossed with seasoned yellow croaker strips marinated in soy sauce, creating a spicy-sweet, savory flavor perfect as a rice companion.

Rolling fragrant perilla leaves and crunchy burdock root tightly inside thin pork belly slices, then steaming them to perfection and serving with a zesty homemade mustard sauce that delivers a bold, satisfying kick—this is a gourmet meat dish like no other.

A nourishing soybean paste jujube soup made by thoroughly washing field perilla, pounding it to maximize its aroma, and combining it with the freshness of clams and the nutty richness of perilla seed powder.

Thickly sliced eggplants soaked in salt water, drained thoroughly, coated with glutinous rice flour and perilla seed flour, then steamed to create a satisfyingly chewy side dish without any mushiness.