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26 recipes found.

A delicious side dish that combines crisp cucumbers with fragrant mugwort, enhancing the flavor of meat dishes without the hassle of boiling soy sauce.

A budget-friendly salmon rice bowl made in just 10 minutes using store-bought ponzu sauce, eliminating the need for time-consuming sauce preparation.

A refreshing spring soup made with flounder fish and wild mugwort, simmered without fishy odor using doenjang and anchovy broth for a rich, clean flavor.

A nourishing spring mugwort soup with deep, rich flavor, made by mixing mugwort with doenjang, and adding clams and perilla seed powder.

A spring-fragrant doenjang soup made by first stir-frying doenjang over low heat to mellow its saltiness and deepen its flavor, then simmering with aromatic mugwort and spicy Cheongyang peppers for a refreshing taste.

A special mugwort potato pancake made with fresh starch sediment from grated potatoes without adding any water, mixed with chopped mugwort, pan-fried to be crispy on the outside and chewy inside.

A traditional mixed stew simmered with squid, tofu, enoki mushrooms, ramen noodles, and mugwort in a deep anchovy-kombu broth, delivering a bold and refreshing flavor.

A premium salmon donburi with crisp onions and fresh salmon, enhanced with savory soy sauce for a rich umami flavor.

A fragrant spring mugwort soup enhanced with the rich, nutty flavor of raw bean flour and a deep umami from soy sauce and tuna extract

A unique doenjang-jjigae by Fabri, simmered deep and savory with fresh local Italian vegetables and pork, combined with traditional Korean doenjang.

A refreshing summer tonic soup made by simmering freshwater snails cleaned in spring water and blanched until clean, combined with soybean paste and crushed mugwort for a rich, savory flavor.

A light and savory spring mugwort jeon made with only egg wash, fresh mugwort, and cheongyang chili pepper, without any flour.