Sautéed zucchini with perilla seeds (Aehobak-deulkkae-bokkeum) from Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine (page 338) by Emily "Maangchi" Kim and Martha Rose Shulman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Korean pork barbecue (Dwaeji-gogi-gui)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ShayLRoss on February 25, 2026

    Good side dish, the perilla flavor is nice and coats the zucchini well. Recommend pairing with something hearty.

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