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Yoon Yi-ryeon's Perilla Shoot Kimchi
A simple kimchi made with perilla shoots, using a seasoning base of soy sauce and fish sauce with added garnishes for deep flavor. After the shoots wilt, adjust the seasoning the next day to complete.
Yoon Yi-ryeon's Cockle Chomuchim
A sweet and tangy mixed dish of cockles and crunchy vegetables in a seasoned sauce.
Okjubu's Quail Egg Jangjorim
A super simple side dish jangjorim made in just 10 minutes using store-bought shelled quail eggs and flavorful soy sauce.
Hong Shin-ae's Ma La Tteokbokki
A spicy and savory Ma La tteokbokki perfectly tailored to Korean palates, enhanced with pork belly, gochujang, and oyster sauce.
Delicious Slow-Aging Onion Perilla Seed Namul
A side dish that's great for kids because the onion is not spicy but soft and sweet.
Lim Sung-geun's Perilla Seed Kalguksu
A traditional Korean master chef's perilla seed kalguksu featuring enhanced creaminess from cream soup and a rich, savory broth made with four types of grain powders.
Kim Dae-seok's Romaine Lettuce and Perilla Leaf Kimchi
A simple, unique kimchi that awakens summer appetite with crisp romaine lettuce and fragrant perilla leaves stacked alternately
Yoon Yi-ryeon's Gangdoenjang-guk
A savory, salty gangdoenjang-guk perfect for mixing with barley rice. It's made by dissolving doenjang in anchovy broth and simmering with various vegetables and tofu for a deep flavor.
Fabri's Sundubu Basil Pasta
A temple-style fusion pasta that uses soft sundubu (tofu) instead of cheese as a base, paired with aromatic basil and zucchini.
Striker Chef's Matdasi Jjusam
A deeply savory stir-fry of baby octopus and pork belly made with Sanchae Matdasi, a military camp seasoning.
Yoon Yi-ryeon's Hobak Buchu Jeon
A crispy pancake made with Korean zucchini, garlic chives, onion, perilla leaves, and chili peppers.
Okjubu Sundae Bokkeum
A street food-style dish featuring chewy sundae, crisp vegetables, and fragrant perilla sprouts stir-fried in a spicy-sweet secret sauce