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19 recipes found.

A clear pollack roe soup made with thinly julienned radish and low-sodium pollack roe, resulting in a clean, clear broth that is both spicy and deeply flavorful.

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 professional-style anchovy noodle soup with a deeply infused dipori broth enhanced by oyster sauce for extra savoriness, and noodles boiled for exactly 2 minutes to achieve a delightfully chewy texture.

A professional-style clam kalguksu with a clear, refreshing broth made by simmering a deep stock from dried kelp and dried shrimp, with noodles boiled separately to preserve clarity and freshness.

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

A refreshing and spicy pork bone soup simmered with pork spine bones, aged kimchi, and anchovy-dashima broth

A clear, refreshing soup that highlights the natural clean taste of fresh pollock, simmered in a broth made with dipori and large green onion roots.

A cost-effective sundubu jjigae made with clear broth simmered from dried anchovies and kelp, along with radish, served with a custom soy sauce seasoning that allows you to adjust the taste to your preference.

A pojangmacha-style fish cake soup simmered in a spicy, deep broth made with dried anchovies, dipori, and Vietnamese chili peppers, with skewered fish cakes.

A restaurant-style gukbap featuring a sweet broth made by simmering squid and soybean sprouts, deepened with dipori packs and saeujeot, and topped with seasoned soybean sprouts.

Premium soybean paste stew filled with fresh perilla seed flavor, bursting sea aroma, and deep umami, simmered in a rich beef tenderloin broth with special roasted soy flour.

A sujebi made by adding potato, zucchini, and onion to an anchovy and dipori broth, then tearing in thick pieces of cold-rested flour dough.