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862 recipes found.

An easy-to-make Mille-feuille Nabe with a clean, cold-brew style broth steeped overnight in cold water, layered with napa cabbage, perilla leaves, and beef.

A generous two-person meal that maximizes flavor and texture by pairing golden-brown grilled pork belly with crisp bean sprouts and fragrant perilla leaves.

A highly addictive makguksu that combines the rich aroma of perilla oil, savory umami of soy sauce, and sweet touch of sugar with buckwheat noodles, all mixed together for a satisfying bite.

A ramen that perfectly recreates the rich, savory flavor of traditional potato soup by adding pork belly, ssamjang, and perilla seed powder to sari gomtang ramen.

A dish that features aromatic whole garlic and fish sauce-style seasoning stir-fried in the rich fat of pork belly, then finished with a crisp chili pepper and a spoonful of vinegar for an exotic touch.

A versatile meat ssamjang that eases weekly side dish worries by using affordable ground pork shoulder and curry powder.

A super simple cold noodle dish with a refreshing, tangy-sweet flavor using blended pear juice, perfect for cooling down in summer.

A student-friendly chicken wing dish cooked tenderly in a pan with just a lid, using a spicy-sweet sriracha sauce enhanced with soy sauce and vinegar—no oven required.

A quick and easy dish of thinly sliced pork stir-fried with crisp bean sprouts in a spicy-sweet sauce, finished with the fragrant touch of perilla leaves.

Mashed spam is browned to bring out deep savory flavor, then soft sundubu and vegetables are braised in a reduced sauce creating an ultra-powerful rice thief braised dish.

A feast for the eyes and a sweet and spicy sauce, stir-fried with vegetable juices and finished with fried rice using dae-pae samgyeopsal and kongnamul.

A simple and quick jajang ramen that recreates the rich flavor of a Chinese restaurant's ganza-jang by adding crisp onions, tuna sauce, and perilla oil without discarding the cooking water.