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7 recipes found.

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

A doenjang jjigae made with a golden-ratio doenjang sauce enhanced with cheonggukjang, simmered deeply with whole broth anchovies for a rich, robust flavor

A versatile base broth that delivers a clean, deep flavor for various stews, soups, and braises.

A classic janchi guksu made with a rich broth brewed from anchovies, dried shrimp, and shiitake mushrooms, topped with four sautéed garnishes.

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

A restaurant-style cheonggukjang jjigae made refreshing and savory by simmering with sour kimchi, broth anchovies, and zucchini.

Gyeongju-style warm jjolmyeon featuring chewy noodles, egg, fried tofu, and a seasoning paste in a deep broth made with anchovy and radish stock