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124 recipes found.

Fry dried anchovies in a dry pan to eliminate fishy odor, then enhance shine and tenderness with mirin and maltose—guaranteed one-week staple side dish

A week-long side dish that maximizes savory depth using non-crumbly, sticky potatoes and dashi-grade dried anchovies

Enjoy Dongchon Shabu Kalguksu with spicy broth, watercress, mushrooms, and beef, plus stir-fried rice at the end.

A satisfying one-week side dish of quail egg jangjorim, simmered in a rich broth made from dried anchovies and kelp, with firm enoki mushrooms and spicy chili peppers, delivering a sweet, salty, and savory flavor.

Baek Jong-won's premium buckwheat noodle soup, maximized in flavor with grilled green onions and onions, and deepened with katsuobushi.

A spicy and savory cheongyang chili pepper seasoning sauce made with cheongyang chili peppers, dried shrimp, and shiitake mushrooms

A hearty Janchi Guksu (banquet noodles) made with a rich anchovy and dried anchovy broth, customizable with vegetable toppings, Busan-style pickled radish and chives, or a whisked egg.

A savory and refreshing cabbage doenjang soup simmered with dried anchovies and rice washing water broth, featuring the sweet taste of cabbage and crisp soybean sprouts.

A rice tteokbokki that perfectly recreates the nostalgic taste of school-front snack shops from childhood, featuring rich umami from dried anchovy stock and a hint of traditional seasoning.

A doenjang jjigae that enhances depth of flavor by sautéing doenjang in aromatic oil, then simmered with littleneck clams and shepherd's purse for a refreshing, springtime taste.

A classic soybean paste stew by Baek Jong-won, featuring well-prepared whole dried anchovies for deep flavor and onions added first to perfectly eliminate the fishy aroma.

Sautéed vegetables and doenjang in generous amounts of cooking oil, then simmered with finely chopped dried anchovies to create a rich, savory side dish that pairs perfectly with rice.