Guksu jungeol is a Korean noodle hotpot dish prepared with thinly sliced beef, mushrooms, and vegetables in a spicy and umami-rich broth. The perilla leaves add a distinct, herby flavor that beautifully complements the savory soup, beef, and meaty mushrooms. You can also end the meal with an equally delicious rice porridge that is made using the remaining soup.
This easy kimchi fried rice with perilla is a delicious way to use up any leftover rice or old kimchi in your fridge. The perilla in this unique recipe adds complexity with its herby and anise-like flavor notes. Top the rice with a rich and runny sunny-side up egg for a filling and flavorful weeknight meal.
Mille Feuille Nabe is a popular Japanese hot pot made with plenty of napa cabbage, thinly sliced meat, and perilla leaves in a warm, umami-rich dashi broth. You can also add noodles at the end for some delicious noodle soup.