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151 recipes found.

A versatile aged soy sauce that slowly extracts rich umami flavor by simply soaking dried kombu and dried shiitake mushrooms in pure soy sauce without boiling.

Nutrient-rich soybean sprout rice with tender radish greens marinated in savory seasoning and sautéed with dried shiitake mushrooms, resulting in fluffy, distinct grains.

quail egg jangjorim with deep umami and chewy texture, made by simmering in water used to rehydrate dried shiitake mushrooms, with whole kelp added for richness.

A Daegu-style hak jjamppong with a deep ginger aroma, pork, and vegetables stir-fried in chili oil for a spicy and hearty broth

A restaurant-style beef short rib soup with a deep, clear broth achieved by thoroughly removing blood and simmering for a long time

Chicken buldak-bokkeum-myeon that brings together savory depth and fiery heat with capsaicin and tonkatsu sauce

A super-simple sujebi made as quickly as ramyun using store-bought clam broth sauce and dried shiitake mushrooms

Thick-cut eggplant scored in a crosshatch pattern, coated in starch, pan-fried until golden, then stir-fried in a sweet and sour Chinese-style sauce for a special dish.

A recipe to enjoy soft, sweet and spicy Hongso Jokbal, a must-try food when traveling to China, at home in a ttukbaegi (earthenware pot).

A sophisticated Chinese dish featuring crispy fried fish with a moist interior, simmered in a spicy-sweet, savory sauce.

A Chinese-style chicken stew that first fries chicken and vegetables in oil to lock in juices, then simmers them in a chili oil-based sauce for deep, rich spiciness.

Removes blood impurities thoroughly, gently cooks in a pressure cooker, then simmers with radish and dried shiitake mushrooms