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107 recipes found.

A quick one-person spicy and rich tteok-manudo guk made with gochujang base, prepared using only scissors—no knife or cutting board required.

Sauté pork in chili oil to build the base, then enrich with generous amounts of bean sprouts for a refreshing, spicy stew that pairs perfectly with rice.

A versatile gochujang paste with tender beef, sweet onion flavor, and savory soybean paste depth.

A tangy-sweet lettuce side dish made in just one minute with a golden seasoning ratio based on dried anchovy sauce

A magical universal kimchi seasoning paste enhanced with ground dried chili for deep umami flavor, allowing you to make chive kimchi instantly without the tedious soaking process.

A clear and refreshing soondubu soup with shrimp and soft, fluffy eggs, seasoned with dried anchovy sauce and chicken stock for deep flavor without needing to make anchovy broth.

A refreshing, spicy soup made with sour kimchi simmered for a long time in dashi powder broth, combined with lean fish cakes that have had their oil removed using hot water, creating a clear and bold flavor.

Traditional large-scale kimjang kimchi with a deep, savory flavor enhanced by diphori stock, glutinous rice paste, whole yellow stone anchovy sauce, fresh shrimp, and plum syrup.

A premium ramen that captures the deep, savory flavor of a seafood jjamppong specialty restaurant by enhancing the aroma of scallion oil with umami-rich dried anchovy sauce and crayfish.

A super simple stew with a rich, spicy base made by sautéing gochujang tuna in green onion oil, then swirling in soft egg mixture for a tender, pillowy texture and deep spiciness.

Garlic butter shrimp with a Korean twist, enhanced with dried anchovy sauce to balance the richness, inspired by Hawaiian food truck-style shrimp box

A hearty kimchi porridge-style stew with the rich aroma of fatty pork belly, tempered with tangy fermented kimchi and boosted by bean sprouts for hangover relief.