A rich, savory jangjorim made by layering radish and onion over dried shrimp and anchovies, slowly simmered until the flavors meld into a melt-in-your-mouth, deeply savory delight.

A savory side dish that pairs crispy dried shrimp with tender, marinated jinmi-chae in a spicy-sweet gochujang-ketchup sauce—perfect for rice.