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104 recipes found.

A dried pollock hangover soup made by simmering rice-rinsing water-soaked dried pollock, soybean sprouts, and mushrooms into a milky, spicy broth.

A light vegetable grill where large green onion, onion, and mushrooms are seared in a dry pan to create a smoky char, then stir-fried with pork neck until golden.

A premium budae jjigae with deep umami, made by adding a rich broth from simmered aryong-satae (beef brisket) and thinly sliced boiled beef as a garnish.

A rice thief stew where bite-sized arongsatae (beef brisket) is braised in a sweet and spicy special sauce and enjoyed with fluffy potatoes.

A Taiwanese home-style dish with crunchy lettuce and chewy king oyster mushrooms in a savory starch sauce.

A deeply flavorful pork rib stew, simmered for 2 hours with plenty of vegetables and beer instead of water for a rich umami taste.

A hearty Chinese-style noodle dish where the flavors of various mushrooms, seafood, and minced garlic melt into a thick, smooth broth

A dish of tender snow crab meat and mushrooms stir-fried in ginger-infused scallion oil, bound into soft, cloud-like curds with starch and egg whites.

A mushroom jangajji made by briefly blanching enoki, king oyster, and wood ear mushrooms, then soaking them in a pickling liquid of soy sauce, fermented fish sauce, vinegar, and soju.

Beef short plate, mushrooms, and vegetables are stir-fried in a doenjang seasoning, simmered, and served with crispy nurungji.

A beef tenderloin steak tied with string for shape, gently seared over medium-low heat, and served with a creamy bean sauce

A super simple appetizer featuring crispy king oyster mushroom pancakes seasoned with Parmesan cheese, served with a spicy and savory spread made from dried pollack.