Original recipe provided by Poi Dog (Kiki Aranita and Chris Vacca)   Kiki made this for me last time I was visiting Philly, and what I love about this dressing is just how versatile it is. It is great on poke, but also tossed with mixed greens or drizzled on rice (topped with grilled protein such as chicken or salmon). As featured on Bloomberg MAKES Just about less than a pint of dressing INGREDIENTS 3 tsp or 12g Ginger 2 tbsp or 20g Scallion/Green Onion 1/4 cup or 56g Infrared Roasted Perilla Oil  2 tsp or 2g Infrared Roasted Perilla Seeds 1 1/3 cup or 280g Shoyu INSTRUCTIONS From Ki ..read more

All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted.  The cool weather has been inspiring us to make more soups or stews at home. This is a version I enjoy putting together - inspired by the classic Korean galbi-jjim (braised short ribs). The addition of the vinegar adds subtle acidity that balances well with the soy sauce and the honey giving this otherwise super hearty beef stew a nice lightness to it. Feel free to add sweet potato noodles(glass noodles) or egg noodles to this dish, serve it alongside rice, or as-is.  TIME   At least 1 hour INGREDIENTS 2 ..read more

Original recipe provided by our partner Badasoop.  Not surprisingly, Gamtae's bright sea flavor goes so well with fresh cucumbers, cilantro and perilla oil. We love this salad on its own as a snack or served alongside sushi. TIME    15 minutes INGREDIENTS 2 cucumbers or 1 long cucumber 15g of ginger, minced  Handful of cilantro, chopped  1 sheet of unseasoned roasted gamtae  Dressing 2 tablespoons brown rice vinegar  2 tablespoons olive oil  2 tablespoons infrared roasted perilla oil 1/2 teaspoon sea salt 1/3 teaspoon raw turbinado sugar    INSTRUCTIONS Slice cucumbers into about 1/2 ..read more

All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted.    This is the magic sauce of our household. A mix between a pesto and a dressing, it goes well with everything. We use this on sliced tomatoes or fried eggs, tossed around with pasta, or with grilled seafood which is actually one of my favorite ways. TIME 10 minutes INGREDIENTS 1/3 cup cilantro 1/3 cup parsley  1/4 cup perilla leaves  2 tablespoons pine nuts  1/2 teaspoon minced garlic 1 1/2 teaspoon minced garlic 2 tablespoons + 1 teaspoon HYO vinegar 4 teaspoons cheongjang soy sauce 1/2 cup perilla o ..read more

All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted.  When summer starts kicking in, I get the most excited about my husband's pesto. I especially love his pesto made using carrot tops as the green part of the carrots have a subtle sweet and clean flavor that the carrot itself has.  Plus it's such a great way to use up your ingredients and reduce food waste.  The nutty yet minty and grassy flavor of the infrared roasted perilla oil is perfect for the green pesto - we did this version 50/50 with olive oil but it's also great with just perilla oil.  TIME ..read more

All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted.  Tteokbokki, rice cakes cooked in gochujang sauce, is probably the most popular street food in Korea. I have my own fond memories of having it as an after school snack at a local street vendor's cart or with my sister and my mother as a late night snack. The gochujang sauce is undoubtedly the star of the dish and that's probably on of the reasons why there are so many versions of tteokbooki available. You can add practically everything from fish cakes (you can find them at your local Asian market), ramen n ..read more

All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted.  When summer starts kicking in, I get the most excited about my husband's pesto. I especially love his pesto made using carrot tops as the green part of the carrots have a subtle sweet and clean flavor that the carrot itself has.  Plus it's such a great way to use up your ingredients and reduce food waste.  The nutty yet minty and grassy flavor of the infrared roasted perilla oil is perfect for the green pesto - we did this version 50/50 with olive oil but it's also great with just perilla oil.  TIME ..read more

All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted.     I always have a jar of this dressing in my fridge. I love that it doesn't even take 5 minutes to make plus that it's probably one of the most versatile dressing I have. It's great as a classic salad dressing but also mixed in with rice for a quick bibimbap, or as a base when steaming fish. The Queensbucket Infrared Roasted Sesame Oil is perfect for this - bringing a delicious nutty flavor that is not too over powering.  If using a conventional sesame oil, that can sometimes have an overtly strong flavor ..read more

All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted.  I still most use doenjang to season my soups but I have recently discovered its flexibility as a seasoning in general.  It makes a great dipping sauce for crudité, and the savory and funky flavor is perfect for a BBQ marinade.  TIME    15 minutes to prep, plus marinade time (at least 30 minutes, up to over night) INGREDIENTS 1 lb beef, skirt steak or Denver steak 2 tablespoons doenjang  2 tablespoons red wine (full bodied)  1 tablespoon jinjang soy sauce 1 tablespoon honey 1 tablespoon infrared roasted ..read more

Original recipe provided by our partner Hanega.  This sweet and spicy pork barbecue, recipe courtesy of our partner Hanega, is perfect for cold weather. Serve it alongside an array of lettuce and perilla leaves to have it as a ssam(wrap), or top it on rice - with a fried egg! - for a donburi style. We found this marinade to work very well with chicken thighs as well.  TIME    30 minutes INGREDIENTS 400g pork belly 4 tablespoons Aged Vinegar Gochujang 1 tablespoon honey 1 tablespoon raw turbinado sugar  1 tablespoon ganjang soy sauce or 3year aged ganjang  1 tablespoon Ginkgo HYO 5 year a ..read more