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108 recipes found.

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.

A side dish that steams oyster mushrooms using only oil and their own moisture to preserve a chewy texture, enhanced with the rich umami of homemade soy sauce and the nutty flavor of perilla seed powder.

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.

Pork, vegetables, seasoning, and water are all added to a pan and simmered down to a driver's restaurant-style brothy spicy stir-fried pork, perfect for mixing with rice.

Mala cream pasta made by stir-frying thinly sliced beef short plate, cocktail shrimp, and vegetables, then tossing with a numbing and spicy mala cream sauce

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

A hearty pork belly doenjang hot pot made by boiling pork belly and radish, then simmering cabbage, mushrooms, and zucchini in a savory doenjang and cheonggukjang broth.

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

A spicy yukgaejang variation with radish, soybean sprouts, and oyster mushrooms for a refreshing and crunchy texture

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.