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257 recipes found.

A super simple pasta that maximizes umami and richness with just high-quality anchovies and butter

A spicy rice thief anchovy dadaegi made by stir-frying anchovies to remove moisture, then mincing them with cheongyang chili peppers and seasoning boldly.

A summer side dish by Chef Jung Ho-young, made by thinly spreading a savory seasoning blended with ground anchovies onto perilla leaves.

A whole napa cabbage kimchi, fermented with a spicy gochugaru seasoning and savory seafood broth, perfect as a household side dish.

A versatile, sweet-salty jjim base enhanced with crispy-fried anchovies for deep, rich flavor—perfect as a top rice companion side dish.

A versatile stock with rich, savory flavor and no fishy odor, made with just three ingredients.

A signature popular pasta from Kitchen Caden, featuring a udon broth base enriched with salty small anchovies and fragrant perilla leaves.

A refreshing kalguksu simmered with a deep broth made by gently simmering dried anchovies and kelp at a low temperature, enhanced with stir-fried kimchi seasoning for a bold, tangy flavor.

A premium rice dish bursting with umami, featuring tender boiled baby anchovies, creamy avocado, and soft-boiled eggs gently mashed into the rice.

A refreshing janchiguksu with a rich anchovy broth, neat three-color garnishes, and a spicy soy sauce seasoning paste.

Authentic Japanese-style soy sauce ramen with a rich, savory harmony of seafood and meat broth

A cost-effective sundubu jjigae made with clear broth simmered from dried anchovies and kelp, along with radish, served with a custom soy sauce seasoning that allows you to adjust the taste to your preference.