Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
165 recipes found.

A spicy and savory mackerel tuna canned soup made by mixing blanched soybean sprouts with doenjang seasoning and simmering them together in a broth made from mackerel tuna canned, green onion, and green chili.

Aged kimchi perilla oil pasta made by stir-frying savory thinly sliced beef short plate and crunchy aged kimchi in olive oil, then tossing with pasta and finishing with fragrant perilla oil and perilla leaves for a refreshing touch.

A super simple perilla seed kalguksu recipe that tastes just like the restaurant version, made with plain water, fish sauce, and de-hulled perilla powder, creating a deep and nutty flavor.

A rich, savory perilla seed soup made with clear beef bone broth, enhanced with dried anchovy sauce for depth of flavor, and generously stirred with soybean curd and perilla seed powder.

A unique take on instant dried anchovy kalguksu ramen, transformed into a professional-style dish by thoroughly sautéing large mushrooms and onions, then adding milk and perilla seed powder for a rich, creamy texture.

This is a gamjatang-style jjageuli made with pork and plenty of potatoes in a beef bone broth, seasoned with savory perilla seed powder.

A premium nourishing dish that enhances the delicate flavor of a rich, slow-simmered chicken broth by blending it with udon dashi and fine perilla seed powder, served with chewy udon noodles and sticky rice for a complete, satisfying meal.

A nourishing soybean paste jujube soup made by thoroughly washing field perilla, pounding it to maximize its aroma, and combining it with the freshness of clams and the nutty richness of perilla seed powder.

Authentic Gwangju-style duck soup with a thick, rich broth made from fresh perilla seeds and glutinous rice, generously enhanced with taro stems and water dropwort.

Stir-fried radish greens that are tenderized by gently pounding the stems with a mallet, then simmered with soybean paste marinade, large dried anchovies, and rice washing water for a rich, savory side dish perfect with rice.

A summer healthy ssambap recipe featuring a savory, thick gangdoenjang simmered with clams and shiitake mushrooms, served with tender steamed pumpkin leaves.

A low-sodium ssamjang made by generously mixing onion, cheongyang chili pepper, and tuna into salty homemade doenjang, then mellowing the flavor with starch syrup and maesil syrup.