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243 recipes found.

A savory side dish that makes rice irresistible—layering perilla leaves with anchovy seasoning over a bed of onions, steamed gently using kelp broth.

A popular thin noodle soup featuring a clear, rich broth made by simmering dried anchovy and shrimp to eliminate fishy odors, topped with a spicy, savory, perfectly balanced homemade seasoning sauce.

Spicy, savory, and delicious stew with Braised Shishito Peppers and Garlic that's marinated in anchovy fish sauce for deep flavor throughout, stir-fried with sweet garlic and fragrant anchovies—perfect as a mouthwatering side dish to go with rice.

A refreshing freshwater snail doenjang stew where doenjang is first sautéed with snails in a clay pot, minimizing saltiness and enhancing savory depth.

A winter soup of tender maesaengi and fresh oysters in a savory dried-anchovy and kelp broth.

A savory braised radish with deep umami from dried shiitake powder and precise heat control by opening and closing the lid, resulting in a clean, non-offensive flavor that pairs perfectly with rice.

A large-batch kimjang seasoning that combines a deeply brewed seafood and vegetable broth with fresh shrimp, raw sugar, and fermented seafood to create a refreshing and savory flavor.

A Gyeongsang-style gochujang-mul packed with cheongyang chili peppers and green chili peppers, enriched with anchovies and dried octopus for extra umami. Simmered in a rich broth until slightly reduced, it's a summer side dish perfect for mixing with rice.

A professional-style janchi guksu with a refreshing, rich anchovy and seafood broth, enhanced with thinly julienned zucchini and soft egg for deep flavor

A hearty bean sprout gukbap featuring blanched bean sprouts and squid in dried anchovy broth, topped with spicy seasoning and garnishes for a satisfying meal.

A rich and savory kimchi stew with slow-cooked kimchi in fragrant pork belly fat, enhanced with roasted anchovies for a refreshing finish

A Jeonju-style soybean sprout hangover soup with a rich broth made from dried pollock and anchovies, topped with squid, fresh garlic, and sour kimchi