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418 recipes found.
Kim Dae-seok's Perilla Leaf Glutinous Rice Egg Custard
A fragrant and smooth steamed egg custard enhanced with savory umami from shrimp paste, glutinous rice flour, perilla leaves, and krami.
Kim Dae-seok's Acorn Jelly Cold Soup
Reviving hardened acorn jelly from the fridge by gently reheating it, then serving it in a refreshing bowl with perilla oil and spicy kimchi
Delicious Slow-Aging Cabbage Ssam Wrap
A slow-aging ssam wrap made by rolling crunchy vegetables and crab sticks in microwave-steamed cabbage leaves, served with a peanut butter dipping sauce.
Delicious Slow-Aging Cherry Tomato Cold Noodles
A refreshing summer cold noodle dish featuring cherry tomatoes marinated in a balsamic seasoning, served over soy milk noodles.
Aha Bujang's White Sundae Stir-fry
Sillim-dong style white sundae stir-fry with sundae, jjolmyeon, and vegetables pan-fried in oil until fragrant, served with a special perilla seed chogochujang dipping sauce
Ttukdak Hyung's Restaurant Steak
Restaurant steak enhanced with fresh vegetables and a lemon sauce, made using steak-grade meat cooked at low temperature.
Ttukdak Hyung's Perilla Seed Pesto
A fragrant perilla seed pesto made by grinding fresh perilla leaves, garlic, walnuts, and Parmesan cheese in olive oil
Jung Ho-young's Perilla Leaf Kimchi
A summer side dish by Chef Jung Ho-young, made by thinly spreading a savory seasoning blended with ground anchovies onto perilla leaves.
Seonkyoung Longest's Gamjatang
A rich pork bone broth simmered with napa cabbage leaves and tender potatoes
Ttukdak Hyung's Odeng-yaki
A unique appetizer made by pouring fish cake batter into a takoyaki pan and frying it until crispy, then topping with katsuobushi and sauce.
Seungwoo Dad's Rice Paper Rolled Fish Cake Grill
A unique snack made by rolling fish cake, perilla leaves, and enoki mushrooms in rice paper, then pan-frying until the outside is crispy and the inside is chewy.
Ttukdak Hyung's Chicken Tsukune
A Japanese-style chicken meatball skewer made from minced chicken dough mixed with perilla leaves and starch, rounded and grilled, then coated with a sweet soy tare sauce and torched for a smoky flavor.