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584 recipes found.
Okjubu's Mackerel Roe and Perilla Sauce
A versatile rice-boosting sauce that maximizes texture by adding popping mackerel roe to fragrant seasonal perilla sauce.
Okjubu's Seasoned Anchovies with Onion
A special side dish of crispy anchovies dry-roasted in a pan and tossed with crunchy onion in a spicy, tangy sauce made with fermented anchovy sauce and vinegar.
Okjubu's Napa Cabbage Heart Geotjeori
A super-fast geotjeori made without salting, keeping it crisp and fresh.
Okjubu's Cucumber Kimchi
Refreshing and spicy cucumber kimchi that retains its crisp texture until the last bite, blanched briefly in boiling salted water.
Okjubu's Scallion Muchim
A super simple scallion muchim perfect for pairing with meat at a campsite or at home
Okjubu's Eggplant and Zucchini Salad
A healthy side dish featuring chewy eggplant and zucchini roasted without oil, tossed in a savory anchovy sauce with plum syrup for rich umami flavor
Lim Sung-geun's Pork and Cod Stew
A refreshing, spicy cod stew with rich umami flavor, made without soybean paste or gochujang—instead using fermented anchovy sauce and soybean paste for a clean, bright taste, enhanced with pork for added depth.
Seungwoo Dad's Stir-fried Rice Noodles
A super simple stir-fried rice noodle dish that maximizes savory flavor with soy sauce, oyster sauce, and anchovy sauce, excluding sweetness, making it a great beer snack.
This Man's Cook's Napa Cabbage Kimchi
A crisp and refreshing kimchi made without salting napa cabbage, enhanced with yuzu paste and apple for a vibrant, crunchy texture.
Kim Dae-seok's Kale Kimchi
An innovative kimchi made by briefly blanching kale to reduce bitterness and tough texture, then layering it with a savory paste of anchovy sauce and flour slurry.
Kim Dae-seok's Perilla Pepper Squid Stew
Peeling the squid's tough skin to achieve a tender texture, then enriching it with dashi made from kelp and fermented anchovy sauce for a deep, savory-sweet side dish classic.
Kim Dae-seok's Water Kelp Kimchi
A tangy and sweet winter kimchi featuring crisp napa cabbage and fresh horseradish to balance the fishy aroma of water kelp.