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An authentic Italian pasta that creates a rich sauce using the distinctive flavor of porcini mushrooms and pasta water, without butter or cream.

A rich and spicy chadolbijjagli made by stir-frying beef short ribs and vegetables in doenjang and gochujang, then simmered to perfection.

Japchae pasta made by stir-frying pork, carrot, onion, Korean piman pepper, and shiitake mushroom in a soy sauce seasoning, then tossing with angel hair pasta.

A rich soybean sprout stew made with soaked white beans ground into a paste, simmered with spam, sausages, tofu, and other ingredients for a bold, spicy flavor.

A deep and refreshing broth made by simmering LA galbi, napa cabbage, and radish until tender, creating an exceptional ugeoji galbitang.

A spicy cream pasta featuring boneless hairtail, zucchini, and oyster mushrooms in a rich cream sauce, enhanced with hairtail gut jeot and crushed pepper.

Sauté a mix of mushrooms and garlic in butter, then add white wine, Parmesan cheese, and walnuts to create a rich, creamy truffle paste.

Sautéed green onions and dried shiitake mushrooms are added to beef bone broth with spicy seasoning, glass noodles, and beaten eggs for a tangy and hearty egg yutgaejang.

A spicy and deep-flavored doenjang jjigae made by simmering vegetables like zucchini, shiitake mushrooms, and enoki mushrooms in a savory doenjang seasoning.

A dish of minced pork, bacon, and vegetables mixed with chopped shiitake stems, stuffed into shiitake caps, then coated with egg wash and breadcrumbs and grilled.

A pungent, high-end restaurant-style side dish made by finely chopping pyogo mushrooms, simmering them in a sweet and salty soy sauce until dry, then mixing with fresh wasabi.

A nostalgic school lunch-style spaghetti with tomato sauce enriched by sautéing ground beef and button mushrooms in butter, served with a side of creamy instant soup.