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165 recipes found.

A savory dried pollock hangover soup that builds deep flavor quickly with shredded radish and adds richness with perilla seed powder and saeujeot.

A thick, meat-restaurant-style doenjang somyeon that captivates the palate with scallop meat, ssamjang, and tuna extract

A versatile soy sauce seasoning made by mixing large green onion, soy sauce, starch syrup, oyster sauce, and garlic in golden ratios, perfect for various dishes like stir-fried bracken, stir-fried Korean fish cake (eomuk), and soy-braised quail eggs.

A hearty seaweed soup featuring fragrant perilla seed powder and tender seasonal potatoes, with dumpling wrappers added like handmade noodles for a satisfying bite.

A unique glass noodle stir-fry that recreates the authentic taste of street-side grilled sundae without using sundae, featuring vegetables, glass noodles, and a generous amount of perilla seed powder for a rich, savory flavor.

A Jeonju specialty-style kalguksu enjoyed by cracking an egg into a rich broth and generously topping it with perilla seed powder, gochugaru, and crushed seaweed for a nutty flavor.

A hearty beef mukeunji pot rice made by stir-frying beef, shiitake mushrooms, and mukeunji, then cooking with rice, perilla sprouts, and perilla seed powder.

A stir-fry featuring matured gull meat seasoned with spicy gochujang and savory oyster sauce, enhanced with chewy rice cakes and fragrant perilla seed powder.

Soaked dried ferns are stir-fried with a secret seasoning and perilla seed powder, resulting in a dish that stays moist and tender for a long time.

A nourishing soup made by simmering a dashi and dried anchovy broth with three types of mushrooms, savory perilla seed powder, and glutinous rice flour for a thick, smooth texture.

Blanched sweet potato stems are marinated with soy sauce and anchovy sauce, then stir-fried with perilla seed powder for a rich, savory flavor—perfect seasonal side dish

A traditional holiday dish featuring dried chwinamul simmered gently without bitterness, marinated in soy sauce and perilla oil, then stir-fried with the rich, nutty aroma of perilla seed powder.