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17 recipes found.

A spicy and refreshing bracken hangover soup made by boiling bracken and various seasonings in pork backbone broth

A premium braised hairtail dish that maximizes umami by pre-mixing bracken with a seasoning sauce that perfectly tames any fishy smell with a touch of doenjang.

A traditional yukgaejang made by first stir-frying beef shank in a pressure cooker until tender, then simmering it with generous amounts of large green onion and vegetables for a deep, rich flavor.

A spicy, super simple yukgaejang made in just 10 minutes using store-bought beef bone broth, thinly sliced beef, vegetables, egg, and chili oil.

A spicy dakgaejang that captures the flavor of a famous restaurant by adding chicken-fat chili oil, perilla seed radish stir-fry, and wok-fired mung bean sprouts.

A simple three-color namul made by seasoning bellflower roots, bracken, and soybean sprouts separately, then layering them in a single pot to steam-cook all at once.

A cleanly stir-fried bracken fern namul, with dried bracken boiled until tender and chewy, free of any bitter taste.

A traditional mung bean pancake made by grinding soaked mung beans and pan-frying them with pork, mung bean sprouts, and bracken in lard until crispy.

A budget-friendly pork yukgaejang made with plenty of pork hind leg, radish, and bracken fern stems, delivering a deep, spicy broth.

An original oil pasta that adds the texture of bracken and bacon to the deep umami of shiokonbu, a Japanese-style salted kelp.

Soybean sprouts, doraji root (Korean bellflower, Platycodon grandiflorus), and gosari (Korean bracken fern, Pteridium aquilinum) are arranged in sections in a single pot and steamed together, creating a deeply flavorful and convenient holiday three-color namul.

A super simple bracken fern stir-fry coated in a sweet and savory all-purpose soy sauce seasoning and finished with the nuttiness of perilla seed powder.