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243 recipes found.

A premium rice dish bursting with umami, featuring tender boiled baby anchovies, creamy avocado, and soft-boiled eggs gently mashed into the rice.

A refreshing janchiguksu with a rich anchovy broth, neat three-color garnishes, and a spicy soy sauce seasoning paste.

Authentic Japanese-style soy sauce ramen with a rich, savory harmony of seafood and meat broth

A cost-effective sundubu jjigae made with clear broth simmered from dried anchovies and kelp, along with radish, served with a custom soy sauce seasoning that allows you to adjust the taste to your preference.

A clean and light tteokguk made with anchovy broth instead of rich, heavy meat broth, in the style of Sumine Banchan.

A rice-thief braised fish dish where dried seodae and chewy potatoes are simmered to perfection in a deep, rich anchovy and kelp broth until the sauce is reduced.

A refreshing and clean-tasting Saengdaegutang made by blanching fish chunks in hot water to remove any fishy smell, and finishing the broth with saeujeot and doenjang.

A nourishing winter rice cake soup with rich sea aroma from sea lettuce and fresh mussels, enhanced with the nutty flavor of sesame oil for deep, satisfying taste.

Using onion paste instead of sugar to achieve a clean sweetness and rich umami, this jangjorim is finished as tender soft-boiled eggs

A fragrant side dish made by pounding tender mustard greens with the back of a knife, then stir-frying them with soybean paste seasoning and rice washing water until thick and hearty.

quail egg jangjorim with deep umami and chewy texture, made by simmering in water used to rehydrate dried shiitake mushrooms, with whole kelp added for richness.

A delicious fresh anchovy stew simmered with a rich, thick broth made from doenjang and gochujang, using rice washing water to eliminate fishy odor—perfect for wrapping in fresh greens with warm rice.