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922 recipes found.

Sizzling pork belly fat with green onions and chili powder creates a spicy, bold flavor, enhanced with anchovy sauce for a rich umami depth in this hearty jjigae kalguksu.

A rich and deeply flavorful stew combining the hearty taste of pork neck, savory anchovy sauce, fermented soybean paste, and the refreshing crispness of mung bean sprouts.

A clear, refreshing broth seasoned with chicken stock and dried anchovy sauce, featuring soft eggs and chewy shrimp, this 15-minute egg and shrimp kalguksu is perfect for a comforting meal.

A unique shrimp rice bowl that enhances the rich aroma of butter and minced garlic with the subtle moisture of green onion, and maximizes umami by stir-frying fish sauce until slightly charred.

An exotic fried rice that recreates the distinct umami, savory, and slightly sweet flavor of Southeast Asia using caramelization from anchovy sauce and sugar

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.

A super-fast hangover remedy soup made by simmering thinly sliced potatoes and frozen dumplings in a broth of chicken stock and dried anchovy sauce, then blending in beaten eggs for a smooth finish.

A rich, bold, and spicy chicken gomtang-style ramen that adds convenience store chicken breast and anchovy sauce to sari-gomtang ramen for a festive summer solstice vibe.

An innovative ramen that recreates the refreshing, tangy flavor of authentic Thai tom yum with a combination of milk, anchovy sauce, ketchup, and vinegar added to store-bought jajang ramen.

A spicy hangover soup made by searing pork shoulder and stir-frying gochujang and kimchi in the rendered fat for a deep, rich broth.

A braised chicken dish made by simmering chicken leg meat and kalguksu noodles, using the seafood-based powder soup from anchovy kalguksu ramen for deep flavor.

A Gyeongsang-style red beef muktukguk simmered with plenty of beef and radish, seasoned with gochugaru and soy sauce for a spicy kick.