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862 recipes found.

A simple side dish of thinly sliced king oyster mushrooms, briefly blanched, squeezed dry, and tossed with Jin-ganjang, sesame oil, and perilla seed powder for a nutty flavor.

A super simple seasoned acorn jelly tossed in a golden ratio of tsuyu, vinegar, and perilla oil, with added roasted seaweed for a tangy and nutty flavor.

Moist and clean pollock pancakes made by squeezing out excess water from shredded pollock fillet, mixing with fragrant perilla leaves, and pan-frying into small rounds.

A refined jeon made by stuffing crunchy lotus root holes with savory pollock roe, adding fragrant perilla leaves, and pan-frying until golden.

Fresh oysters, crunchy radish, and fragrant garlic chives are tossed with gochugaru, perilla oil, maesil extract, and more for a spicy-sweet seasoned oyster dish that whets the appetite.

A warm buckwheat noodle dish with a savory dried pollock broth, thick-cut potatoes, and buckwheat noodles that gently soothe the stomach.

A homemade sundaeguk that captures the distinctive flavor of Hwamok Sundaeguk by simmering beef small intestine and sundae with beef bone extract, gochugaru, and perilla seed powder

A simple perilla oil buckwheat makguksu finished with nutty perilla oil, perilla seed powder, and seaweed flakes, enhanced with savory tsuyu.

A restaurant-style perilla seed sujebi made rich and thick using broth tea bags and perilla seed powder

A moist stir-fried radish namul, wilted with saeujeot and seasonings, then enriched with perilla seed powder and sesame oil for a nutty finish

A unique bossam made by boiling pork's special cut, chewy pork belly, in a broth with soybean paste and garlic, preserving its crisp and chewy texture.

A delicious side dish that pairs perfectly with rice, featuring fragrant spring perilla and crispy roasted seaweed tossed in a rich perilla oil dressing.