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153 recipes found.

A versatile soy sauce featuring the savory depth of grilled ginger and dried anchovy stock, enhanced with crisp green onions—perfect for stir-fries, grilled dishes, and more.

Sautéed mussels create a creamy broth, then soaked seaweed is added and simmered to make a refreshing mussels seaweed soup.

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 refreshing spring dongchimi made by salting radish with New Sugar and Jeonil Salt, then infused with red mustard greens for a rich color and savory depth.

A refreshing and crisp water kimchi with a savory, zesty flavor, enhanced by kelp stock and soda for a lively tang.

A spicy-sweet side dish made by stir-frying spam that's been blanched to remove excess salt and crisp fresh green peppers with chili oil, gochujang, and anchovy fish sauce—perfect as a rice-friendly accompaniment.

A savory pan-fried beef (yukjeon) made easily in a bag, generously topped over warm, deep anchovy broth somyeon noodles for a special banquet noodle dish.

A deeply savory dried radish strips salad with kelp stock and glutinous rice paste, remaining moist and chewy until the last bite.

Coated with glutinous rice flour to create a crispy exterior, then steamed with vegetables and seasoning for tender, non-crumbly Steamed Semi-Dried Pollock

A savory side dish made by lightly frying soaked chickpeas in vegetable oil, then gently simmering them with tiny dried anchovies until tender and smooth.

A refreshing radish salad without salt soaking, enhanced with fresh hijiki full of oceanic aroma and fragrant water dropwort to stimulate the appetite—ready in minutes.

A simple side dish made by briefly blanching garlic scapes to reduce their sharpness, then tossing them in a sweet and sour store-bought vinegared gochujang sauce.