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350 recipes found.

A professional-style jokbal with a perfectly eliminated pork odor and maximized chewy texture, using a pressure cooker and secret spices.

A deeply flavorful beef jangjorim that maximizes tenderness and shortens cooking time using a pressure cooker.

A highly addictive stir-fry made in minutes using spicy doubanjiang and savory oyster sauce.

A rich, savory, and slightly sweet side dish that rivals fish-based stews, achieved through the perfect blend of dried shiitake mushrooms and three liquids—no fish required.

Grilled zucchini and shiitake mushrooms in a dry pan without oil to enhance their natural sweetness and chewy texture, then tossed with a rich, savory soy-based seasoning made with anchovy sauce, plum syrup, and sesame oil for a delicious side dish.

A spicy zucchini stew with shiitake mushrooms instead of pork, where gochujang and doenjang are sautéed in perilla oil to create a deep, rich broth with bold, refreshing flavor.

A versatile aged soy sauce that slowly extracts rich umami flavor by simply soaking dried kombu and dried shiitake mushrooms in pure soy sauce without boiling.

A natural seasoning made by drying fresh shiitake mushrooms and grinding them with five-year-aged salt-free sea salt to maximize umami flavor, perfect for long-term storage.

Nutrient-rich soybean sprout rice with tender radish greens marinated in savory seasoning and sautéed with dried shiitake mushrooms, resulting in fluffy, distinct grains.

quail egg jangjorim with deep umami and chewy texture, made by simmering in water used to rehydrate dried shiitake mushrooms, with whole kelp added for richness.

A rich and nutty seaweed soup made with perilla seed powder instead of beef.

A must-have summer side dish featuring chewy quail eggs, konjac, and shiitake mushrooms in perfect harmony.