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243 recipes found.

A nourishing soup that removes the fishy smell from seaweed using mirin instead of sesame oil, then simmers with fresh abalone and albaegi cabbage for a clear, refreshing flavor.

A side dish where sugar replaces honey, ensuring it never clumps even when cooled, perfectly balancing the deep flavor of perilla seeds with the savory richness of anchovies.

Blanching fresh garlic chives in boiling water with soju for 30 seconds removes their sharpness, then tossing them with dried anchovies and a reduced seasoning sauce creates a savory, umami-rich side dish.

A Jeolla-style Young Radish and Napa Cabbage Kimchi with a rich, savory depth, made using a broth brewed from salted fresh anchovies that enhances the umami flavor and leaves a satisfying taste on the palate.

A simple 3-minute side dish made by mixing tender, non-fried anchovies with scallions in a savory sauce using only the microwave to eliminate fishy odor—no cooking required.

A savory, rice-matching steamed kimchi made by soaking old kimchi in rehydrated dried anchovy broth, then finished with perilla oil.

A delightful kimchi made by briefly blanching young radish greens, mixing with pickled cucumber and a special seasoning to create a clean, fresh flavor without any raw bitterness.

Stir-fried radish greens that are tenderized by gently pounding the stems with a mallet, then simmered with soybean paste marinade, large dried anchovies, and rice washing water for a rich, savory side dish perfect with rice.

gangdoenjang simmered with sautéed dried anchovies and shiitake mushrooms, served with steamed cabbage

A side dish that brings out the natural umami of anchovies by making the stir-fry sweet rather than salty, with added depth from plum syrup.

Small anchovies fried in oil until crispy, then tossed with sugar and nuts to create a crunchy, snack-like stir-fry without starch syrup or syrup.

A premium noodle broth base made by gently steeping anchovies and dipori into a rich extract, enhanced with secret seasonings for anytime use.