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A refreshing noodle dish made by mixing finely shredded fermented mustard greens with toasted perilla seed powder and perilla oil, enhancing the rich, nutty, and crisp texture.

Using onion paste instead of sugar to achieve a clean sweetness and rich umami, this jangjorim is finished as tender soft-boiled eggs

By squeezing out all the moisture from cucumbers using a clean cloth, this dish preserves a crisp and firm texture. It is enhanced with finely ground perilla seeds that have had their husks removed, delivering a rich, nutty flavor.

A crisp side dish made by briefly blanching spring-season perilla sprouts, rolling them into neat little bundles, and tossing them in a sweet-and-sour sauce with gochujang for a refreshing bite.

A refreshing clam bean sprout soup enhanced with rich perilla seed powder, delivering both cool freshness and deep savory notes—perfect for hangover relief.

A healthy side dish made by mixing steamed broccoli without blanching, pan-fried tofu, and perilla seed powder for a rich, savory flavor.

A traditional steamed dish made by steaming fragrant watercress stems coated with rice flour and perilla seed powder, along with cranberries, for 10 minutes—deliciously savory and aromatic.

A fragrant side dish made by pounding tender mustard greens with the back of a knife, then stir-frying them with soybean paste seasoning and rice washing water until thick and hearty.

An unusual risotto with fragrant seasonal perilla and refreshing clam broth, delivering deep, rich flavor

A delicious dish featuring tender smoked duck steamed with crisp watercress and chives, served with a special cheonggukjang sauce.

Japanese-style meatball tsukune made by mixing ground chicken thigh and pork with onion and large green onion, shaping, grilling, and glazing with tare sauce.

A side dish made by layering thin radish and perilla leaves with a homemade pickling liquid blended from orange and wasabi.