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257 recipes found.

Stir-frying perilla seed and vegetables first in anchovy sauce, then coating small anchovies with potato starch for a crispy and clean side dish

A refreshing kimchi soup made by simmering fresh bean sprouts and crisp kimchi over a base of dried anchovies and yellow croaker flakes, with the fishy odor removed using a microwave for a clean, savory broth.

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.

A refreshing Oyster Gukbap made with clear broth seasoned with shredded radish, dried anchovies, and dried shrimp, topped with fresh live oysters, soybean sprouts, and green onions.

Shishito peppers and anchovies cooked separately, then combined to preserve both textures

A basic broth made by steeping anchovies, dashima, radish, onion, large green onion, and shiitake mushroom stems, used in various soup dishes.

A doenjang jjigae made with a golden-ratio doenjang sauce enhanced with cheonggukjang, simmered deeply with whole broth anchovies for a rich, robust flavor

Rinse off the seasoning from the fridge-stored fresh kimchi and simmer it with doenjang and perilla oil for a rich, savory side dish that pairs perfectly with rice.

A spicy, chewy kimchi sukki with a rich umami flavor, made by boiling fresh kimchi in dried anchovy broth and enhancing depth with a small amount of doenjang.

A healthy, low-salt sesame seed sauce made by steaming crisp cabbage in the microwave and enriching it with abundant small anchovies and minced onion for a rich, savory flavor.

Old kimchi stir-fried with dried anchovies that have had their fishy odor removed in the microwave, enhanced with gochujang pickle brine for a savory depth of flavor

A chewy kimchi jajang made by boiling a fermented dough with potato starch and egg in a broth of sour kimchi and dried anchovy-kombu stock