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243 recipes found.

A cheonggukjang jjigae made with anchovies and aged kimchi for a refreshing taste, similar to kimchi jjigae, then generously mixed with cheonggukjang for a mild and savory flavor.

A savory and spicy doenjang jjageuli made with pork belly, dried shrimp, and tofu.

Using jochung instead of syrup, this jeonmoolchibokkeum maintains a soft, rich sweetness and savory aroma even after sitting for hours.

A rich and savory old kimchi anchovy stew made by washing away the brine from old kimchi, then simmering it with sesame oil, anchovies, and hearty doenjang to create a deeply flavorful dish that makes rice disappear in no time.

A delicious stew made by sautéing doenjang and gochujang in sesame oil, then simmering with freshwater clams, radish, and dried anchovies to create a thick, savory broth perfect for mixing into rice.

Pan-fry medium anchovies without oil to eliminate fishy odor, then toss them in a spicy-sweet gochujang seasoning with ginger syrup for a savory side dish.

A savory-sweet side dish with firm, chewy potatoes preserved in sea salt and malt syrup, enhanced with the rich aroma of small anchovies

Stir-frying perilla seed and vegetables first in anchovy sauce, then coating small anchovies with potato starch for a crispy and clean side dish

A refreshing kimchi soup made by simmering fresh bean sprouts and crisp kimchi over a base of dried anchovies and yellow croaker flakes, with the fishy odor removed using a microwave for a clean, savory broth.

A savory side dish made by stir-frying old kimchi, which has had its strong odor neutralized with sugar, and small anchovies, whose fishy smell has been removed with mirin, resulting in a rich, nutty flavor.

A refreshing Oyster Gukbap made with clear broth seasoned with shredded radish, dried anchovies, and dried shrimp, topped with fresh live oysters, soybean sprouts, and green onions.

Shishito peppers and anchovies cooked separately, then combined to preserve both textures