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47 recipes found.

A deep and hearty doenjang jeongol made by simmering pork and radish to create a rich broth, then adding cheonggukjang and meju powder for an authentic countryside-style flavor.

Thick king oyster mushrooms are scored in a tight crosshatch, pan-fried in sesame oil, then braised in a sweet-salty soy sauce glaze to achieve an abalone-like texture in this premium side dish.

A simple and quick stir-fry featuring thinly sliced pork belly and blanched king oyster mushrooms, seasoned with oyster sauce for a savory, slightly salty flavor.

Fresh king oyster mushrooms sliced whole and scored with a grid pattern, then grilled in butter and simmered in a sweet-savory sauce to achieve a chewy texture similar to beef—perfect as a side dish for rice.

Spicy-sweet gochujang teriyaki pork belly stir-fried with rice cakes, king oyster mushrooms, and garlic in a gochujang sauce

A rice thief side dish where the meaty, chewy texture of shredded mushrooms meets the sweet and spicy Chinese-style doubanjiang sauce.

A vegetarian stir-fried noodle dish in Guangdong style, harmonizing the chewy textures of three types of mushrooms with the savory depth of king oyster mushroom broth

A simple Chinese-style rice bowl featuring meat stir-fried in chili oil and blanched mushrooms seasoned with oyster sauce, thickened with water starch, and served over steamed rice.

A deeply savory soy sauce tteokbokki that quickly cooks ingredients using steam instead of boiling, preserving the ultimate chewy texture of rice cakes and bunmoza.

A nurungji tang that builds deep savory flavor with beef and mushrooms instead of seafood, featuring quickly fried nurungji in a small pan.

A frozen steak cooked at low temperature, then seared until crispy, served with fresh vegetables like king oyster mushrooms and zucchini, and a sauce made with brandy and beef stock.

A hot pot dish that achieves a deep flavor with minimal effort by combining tender, slow-cooked beef flank skirt with store-bought beef tendon soup broth.