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29 recipes found.

A refreshing side dish made with blanched seaweed, crisp cucumber, and pear, tossed in a tangy-sweet-spicy sauce to stimulate the appetite

A crisp, tangy-sweet side dish made by mixing perilla sprouts with blanched bean sprouts, seasoned with a homemade sauce that pairs perfectly with grilled meat after removing the spiciness from the perilla sprouts.

A simple side dish made by steaming seasonal eggplants and tossing them with chives, garlic, perilla oil, soy sauce, and sesame salt.

A hearty side dish of perilla leaves gently blanched and stir-fried with perilla oil and soup soy sauce until nutty and savory.

Instant bean sprout salad made by mixing freshly boiled, hot bean sprouts without rinsing in cold water, using chili powder to eliminate its raw aroma.

A traditional royal dish made without glass noodles, featuring chewy glutinous rice pancakes, assorted vegetables, and meat seasoned simply with salt for a clean, delicate flavor.

A healthy side dish made by gently tossing crisp green peppers with roasted whole garlic that has been pan-fried until golden and fragrant, seasoned with a gochujang sauce enhanced with natural apple and onion juice.

A restaurant-style soybean paste kalguksu with a rich, savory fermented soybean paste and a spicy kick

A dish of stir-fried glass noodles with soy sauce, topped with savory pan-seared steak, simplifying the process by using green onions and enoki mushrooms instead of julienned vegetables.

Crispy, savory yutjeon with tender beef and a rich, flavorful marinade, served with a spicy green onion salad

A traditional namul dish for Jeongwol Daeboreum, made by gently boiling dried vegetables and stir-frying them with perilla oil and sesame oil.

A fragrant side dish made by blanching gomchwi, seasoning it, then stir-frying with perilla oil and perilla seed powder.