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862 recipes found.

Noodles quickly tossed in a sweet-and-sour sauce made with equal parts gochujang and gochugaru, served with refrigerator vegetables and ripe kimchi.

A delicious pancake that bursts with rich, fragrant flavor by wrapping spam in perilla leaves, coating it in tempura flour and egg mixture, then pan-frying it to golden perfection.

A rich and savory jjigae simmered with tofu and spicy seasoning in the fragrant oil from pre-cooked beef intestines.

A unique cold pasta by Kim Poong, tossed with a fresh combination of chogochujang and tomato sauce, plus perilla leaves and sesame oil.

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.

A highly addictive gang-doenjang jjageuli made by stir-frying crumbled tofu and assorted vegetables in doenjang until just covered with liquid, perfect for mixing into rice.

A nourishing spring mugwort soup with deep, rich flavor, made by mixing mugwort with doenjang, and adding clams and perilla seed powder.

A tangy, sweet, and spicy glass noodle salad made in just 5 minutes by tossing fresh vegetables and chewy jinmi-chae into a golden ratio secret sauce.

A Vietnamese-style rice noodle ramen made by creating a Southeast Asian-style broth base with thinly sliced pork belly and fish sauce, and topping it with bean sprouts, onion, and perilla leaves for a rough-and-ready meal.

A tangy and sweet perilla pickle aged in a lukewarm brine that preserves the crisp texture while removing spiciness, resulting in a refreshing and crunchy side dish.

A premium golbaengi-muchim recipe that maximizes sweet-and-sour flavors and chewiness by using leftover chicken mu and dried pollack shreds.

A Southeast Asian-style rice bowl featuring pork hind leg braised until tender and flaky, served with a spicy and tangy special fermented anchovy sauce.