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574 recipes found.

A super simple egg soup with just three ingredients—shiitake mushroom powder, eggs, and chives—that delivers the rich broth flavor of a Chinese restaurant fried rice soup.

A simple and soothing soup featuring fragrant shiitake and enoki mushrooms, enriched with a starch slurry for smooth texture, finished with spicy chili oil for a refreshing kick.

A restaurant-style yukegjang with boiled beef brisket and assorted vegetables simmered in a broth made from chili oil, delivering a deep, spicy, and bold flavor.

Pork belly and shiitake mushrooms stir-fried in a spicy-sweet gochujang marinade, gently cooked over low heat to preserve rich flavor.

Beef short ribs marinated with pear and pineapple to tenderize, then simmered in vegetable broth until soft and flavorful

A super-simple bibimbap made by placing rice and vegetables in a single bowl and heating them in the microwave, skipping the hassle of cooking each topping separately.

Stir-fried glass noodles coated with cooking oil after boiling, maintaining a chewy texture and preventing burning even when eaten the next day, featuring dried shiitake mushrooms and chives.

A versatile, spicy-sweet stir-fry with golden-brown spam, pumpkin, and mushrooms, enhanced with a hint of soybean paste for rich umami flavor—perfect as a go-to side dish for rice.

Sear pork marinated in kiwi marinade until golden, then stir-fry with kimchi and vegetables for a spicy, savory dish.

A side dish of shiitake mushrooms cooked by steaming in kelp broth instead of frying in oil, preserving a firm, chewy texture and a luxurious sheen from jujube syrup

Using fresh mustard to eliminate meat odors, and perilla seed powder and potato starch for a rich aroma and chewy texture, this recipe delivers juicy donggeurangtang.

A savory, non-salty soybean paste infused with the rustic flavor of cleaned anchovies and fragrant oil from green onions and onions, served with tender pumpkin leaf wraps.