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558 recipes found.

Maximizing umami with anchovy sauce and tonkatsu sauce, topped generously with rich beef short rib in an oil-fusion pasta

A warm, rich broth made with dried anchovy sauce and chicken stock, served with chewy jjolmyeon noodles—ready in just 5 minutes for a steaming bowl of street-food-style soup noodle comfort.

A refreshing hangover remedy soup with deep flavor made without dried anchovy stock, using fermented anchovy sauce and stir-fried kimchi

A spicy moksal jeongol simmered with crunchy bean sprouts and chives, creating a deep flavor using anchovy sauce and oyster sauce without making a separate broth.

A rich and savory hot pot featuring tender beef short ribs and abundant mushrooms in a clear, spicy broth with deep umami flavor

Large green onion, radish, and apple tossed in a saeujeot seasoning, creating a fantastic pairing with kalguksu.

Soybean sprouts and assorted seafood braised in a spicy sauce, delivering a sharp, savory depth

A refreshing tuna stew made spicy with gochugaru and gochujang, simmered with tuna, potatoes, and onions.

A crisp radish salad with a subtle sweetness and refreshing tang, enhanced by one spoon of yuzu paste that makes it irresistibly addictive.

Searing zucchini and dried mushrooms in a dry pan to remove moisture, then tossing them with a savory anchovy sauce for a delicious side dish that pairs perfectly with rice.

A restaurant-style bean sprout salad that bursts with umami, made by stir-frying blanched bean sprouts with freshly minced garlic using residual heat, then enhanced with dried anchovy sauce and beef dashi.

Steamed bean sprouts for exactly 6 minutes, then cooled in cold water to preserve crispness, enhanced with a deep umami flavor from anchovy sauce—this is a premium bean sprout side dish.