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235 recipes found.

A unique cold bibimbap ramen that creates an addictive flavor by combining the rich aroma of roasted seaweed with the nutty richness of perilla oil, layered over a chilled ramen broth base.

A delicacy featuring crispy skin and juicy meat, served with a spicy-sweet homemade gochujang yuzu sauce

A flavorful Squid and Radish Soup by Baek Jong-won, made by stir-frying squid and radish in perilla oil for a deep flavor, then simmering it with soup soy sauce and anchovy sauce for a refreshing taste.

A delicious gimbap featuring the crisp texture of washed old kimchi, the chewy bite of long sausages, and a spicy kick from green chili peppers.

A sweet and savory pumpkin kalguksu finished in just 10 minutes, with a fragrant toasted pumpkin topping sautéed in perilla oil and a rich broth made from dried anchovy stock pouch, anchovy sauce, and tuna sauce.

A premium side dish that elevates fresh kimchi by adding chewy squid and enhancing its savory depth with fragrant perilla oil and gochujang.

A rich, savory noodle dish with a generous amount of crispy roasted seaweed powder, seasoned with perilla oil and fermented soy sauce for an explosion of umami and nutty flavor.

A side dish made by stir-frying crisp, aged kimchi stems that have been washed and soaked to remove saltiness and sourness, with Vienna sausages caramelized in rich perilla oil until sweet and savory.

Marinating radish in soy sauce broth first prevents it from breaking apart, while using shrimp paste instead of dried anchovy sauce creates a clean, rich umami flavor—this is a premium hangover remedy yellow croaker egg soup.

A hearty kongbiji jjigae made with freshly ground soybeans, pork shoulder, and aged kimchi.

A simple side dish that enhances savory depth by mixing sesame oil and perilla oil in equal parts, then gently sautéing until crisp without burning.

Gimbap rolled with washed aged kimchi seasoned with perilla oil and sugar instead of seaweed, filled with savory tuna mayo