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418 recipes found.
Lee Hye-jung's Eggplant and Perilla Leaf Meatballs
A special meatball dish made by mixing salted eggplant and fragrant perilla leaves with minced meat, then pan-frying until savory and golden.
Shin Dong-min's Mackerel Ochazuke
A traditional ochazuke featuring fresh mackerel sashimi marinated with salt and vinegar, tossed in a rich sesame seasoning, served over clear, savory broth rice for a clean, umami-rich flavor.
This Man's Cook Steamed Perilla Leaf Kimchi
Blanch perilla leaves in boiling water to enjoy a smooth, stomach-friendly side dish perfect for summer meals that pairs perfectly with rice.
Aha Bujang's Bulgogi Gimbap
A deli-style gimbap packed with intensely stir-fried bulgogi and a tangy pickled scallion-onion garnish
Seonkyoung Longest's Aged Kimchi Tuna Gimbap
A crisp and refreshing gimbap rolled without heat, layering seasoned rice, savory tuna mayo, and perilla leaves on well-rinsed aged kimchi
Kim Ho-yoon's Pollock Roe Cream Cold Pasta
A super-simple summer cold pasta with popping pollock roe, smooth cream, and refreshing lemon and perilla leaf notes.
Kim Ho-yoon's Mala Gamjatang Yeol Ramyun
A hangover-cure ramyun that combines Yeol Ramyun broth with mala sauce, perilla seed powder, and perilla leaves to create a spicy and savory flavor reminiscent of gamjatang.
Kim Jin-soon's Fresh Udon Mille-feuille Nabe
A super simple mille-feuille nabe that uses Fresh Udon liquid soup and fermented sand lance sauce broth, enjoyed as a course with udon noodles and egg porridge.
Kim Jin-soon's Triangle Perilla Leaf Jeon
Triangle perilla leaf jeon made by folding perilla leaves into pretty triangles with a filling of oil-drained tuna and mashed tofu, then pan-frying.
Ttukdak Hyung's Samgyeopsal Gimbap
A visually stunning gimbap made with rice seasoned with homemade meljeot sauce, wrapped around aged kimchi and seasoned chives, then encased in thinly sliced pork belly and pan-fried until golden.
Kim Dae-seok's Perilla Leaf Soybean Sprout Salad
A side dish featuring crisp steamed soybean sprouts enhanced with fragrant perilla leaves and a touch of boiled water to maintain moisture and depth of flavor.
Yoon Yi-ryeon's Acorn Jelly Mul-sabal
A refreshing diet mul-sabal made in a flash by combining store-bought naengmyeon broth with aged kimchi and fresh vegetables