Korean · Soup

Korean Mushroom Chowder

This Korean Chowder leans on doenjang to do the heavy lifting. We sear the Mushroom for real depth, then bring it together in one pan.

4.8 from 440 cooks

Prep15 min

Cook20 min

Serves4

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the doenjang elements, and pat the mushroom dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Korean Members

Korean

A gochujang-glazed take on Salmon Salad, built on kimchi and finished the way we like it. Ready...

1 hr 15 min · Medium

Korean

This Korean Skewers leans on kimchi to do the heavy lifting. We grill the Mushroom for real...

55 min · Easy

Korean Members

Korean

This Korean Skillet leans on garlic and scallion to do the heavy lifting. We sear the Pork for...

30 min · Medium

Korean

The kind of Korean plate you make on repeat. gochujang and honey, a proper slow-cook, and a...

1 hr 50 min · Advanced