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274 recipes found.
Kim Dae-seok's Sweet Pumpkin Sujebi
A golden sujebi made by simmering sweet pumpkin and potato in an anchovy, kelp, and dried shrimp broth, then dropping in soft dough.
Kim Jin-soon's Janchi Guksu
An old-fashioned one-pan janchi guksu recipe from grandmother's kitchen, made thick and savory by cooking the noodles directly in the broth instead of boiling them separately.
Baek Jong-won's Anchovy Cheonggukjang Jjigae
A cheonggukjang jjigae made with anchovies and aged kimchi for a refreshing taste, similar to kimchi jjigae, then generously mixed with cheonggukjang for a mild and savory flavor.
This Man's Cook Doenjang Jagglie
A delicious stew made by sautéing doenjang and gochujang in sesame oil, then simmering with freshwater clams, radish, and dried anchovies to create a thick, savory broth perfect for mixing into rice.
Kim Dae-seok Chef's Old Kimchi and Anchovy Stir-Fry
A savory side dish made by stir-frying old kimchi, which has had its strong odor neutralized with sugar, and small anchovies, whose fishy smell has been removed with mirin, resulting in a rich, nutty flavor.
Yoon Yi-ryeon's Anchovy Dashima Broth
A basic broth made by steeping anchovies, dashima, radish, onion, large green onion, and shiitake mushroom stems, used in various soup dishes.
Kim Ho-yoon's Galchijorim
A refreshing galchijorim made by placing radish and potatoes in a rice-rinsing water broth and seasoning it with a spicy special sauce
Kim Ho-yoon's Kkwarigochu Stir-fried Anchovies
Kkwarigochu stir-fried anchovies coated with garlic oil and sugar to stay tender without hardening
This Man's Cook's Mukjim
A deeply savory radish stew made without fish, using ground dried anchovies and shrimp to infuse rich umami flavor all the way into the radish core.
Kim Dae-seok's Jangjorim with Eggs
Egg jangjorim simmered in kelp and dried-anchovy stock with garlic and shishito peppers, using brown sugar for a deep color.
Seonkyoung Longest Beef Kimchi Sundubu Jjigae
Spicy sundubu jjigae with deep flavor from stir-frying beef and aged kimchi in chili oil
Kim Jin-soon's Kkwarimyeolchi Bokkeum
A banchan shop know-how kkwarimyeolchi bokkeum that stir-fries anchovies and kkwarigochu separately with seasoning and uses a sugar coating to bring out crispiness.