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615 recipes found.

A deliciously balanced rice bowl featuring a sweet-savory-spicy sauce made from gochujang and tonkatsu sauce, stir-fried with shiitake mushrooms and bacon.

A one-bowl dish where grilled beef short rib is combined with soybean sprouts and rice, steamed to retain crispness, then tossed with a versatile soy sauce seasoning.

Sautéed fresh shiitake mushrooms and onions until golden brown just before burning, creating a meat-like texture, then simmered in a sweet-savory sauce and served over rice with a soft egg yolk—affordable and delicious one-bowl meal

A rich, savory clay pot gyeongjodang made by dissolving soybean paste and gochujang in a pot, then boiling it with a mountain of finely chopped shiitake and enoki mushrooms. Perfect as a rice thief dish.

A harmonious sweet-salty stew featuring tender black sea bream, where soy sauce is added later to gently enhance sweetness, balanced by the sharpness of ginger and peperoncino.

A premium Japanese-style salt ramen with a clear, deep umami flavor, crafted using high-quality ingredients and meticulous care to capture the essence of Hakodate.

A premium Chinese-style dish featuring pork dumplings marinated with oyster sauce, grilled to a crispy exterior and tender interior, then simmered in a rich, deep soy-based sauce with a savory umami depth.

A special seasoning sauce made by combining doubanjiang and doenjang is first boiled to maximize the spicy, savory umami flavor and chewy texture of this dried shiitake mushroom stir-fry.

A rich and savory beef mushroom jjigae with a soy sauce base, no complicated stock preparation required.

Quickly stir-fried over high heat with gochujang oil and oyster sauce, this dish highlights the crisp texture of green peppers and a savory Chinese-style flavor.

A refreshing and spicy paga-jang with a deep, savory flavor from dried shiitake broth, generously loaded with green onions and seasoned with universal stew paste.

A unique dish of thick-cut shiitake mushrooms seasoned lightly, coated with raw soybean powder and perilla seed powder, steamed until moist, then gently tossed with sesame oil and dark soy sauce for a nutty, savory finish.