A savory anchovy pickle made by removing fishy odor with a microwave, then simmering cleaned anchovies with licorice and dried chili in seasoned soy sauce brine. After cooling and aging, it's mixed with sesame oil and green onions for a delicious side dish that easily clears two bowls of rice.

A tangy soy-based pickle made by soaking salted kombu in a seasoned brine of doenjang and soju after removing its salty taste.