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257 recipes found.

A delightful side dish combining crispy fried small anchovies and savory roasted seaweed, tossed in a special fish sauce-based seasoning.

A refreshing hangover soup where the nuttiness of lightly grilled gopchang-gim (seaweed) and the clean taste of squid harmonize with crunchy bean sprouts to soothe your stomach.

A savory soup made with a rice water base, anchovy and kelp stock, sweet bomdong cabbage, and plump shrimp for a refreshing finish.

Winter radish marinated in soy sauce broth for maximum freshness, enhanced with water dropwort for a clear and clean fresh oyster soup

Korean mallow with coarse salt rubbed vigorously to remove its raw aroma, marinated with rich doenjang and simmered deeply and refreshingly for a hearty, savory soup.

Traditional potato ongsimi made with freshly extracted starch from grated potatoes and finely chopped broccoli, resulting in a chewy texture and vibrant green hue.

A nourishing soup that removes the fishy smell from seaweed using mirin instead of sesame oil, then simmers with fresh abalone and albaegi cabbage for a clear, refreshing flavor.

A side dish where sugar replaces honey, ensuring it never clumps even when cooled, perfectly balancing the deep flavor of perilla seeds with the savory richness of anchovies.

Blanching fresh garlic chives in boiling water with soju for 30 seconds removes their sharpness, then tossing them with dried anchovies and a reduced seasoning sauce creates a savory, umami-rich side dish.

A Jeolla-style Young Radish and Napa Cabbage Kimchi with a rich, savory depth, made using a broth brewed from salted fresh anchovies that enhances the umami flavor and leaves a satisfying taste on the palate.

A simple 3-minute side dish made by mixing tender, non-fried anchovies with scallions in a savory sauce using only the microwave to eliminate fishy odor—no cooking required.

A savory, rice-matching steamed kimchi made by soaking old kimchi in rehydrated dried anchovy broth, then finished with perilla oil.