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124 recipes found.

A refreshing, tangy soup made with a deep broth from dried anchovies and kelp, featuring crisp kimchi and soybean sprouts, enhanced with water dropwort instead of green onions for a unique coolness.

A rustic-style gang doenjang, perfect as a side dish or lettuce wrap, made with boiled barley rice for a rich, savory flavor without excessive saltiness and a satisfying, popping texture.

A hearty banquet kalguksu with thin wheat noodles, kimchi, carrot, zucchini, and various toppings served in a dried anchovy broth

A super simple, quick side dish that takes just one minute to make—no need to season each leaf individually. Simply chop the perilla leaves whole and simmer them in a pot for a delicious, savory side dish that pairs perfectly with rice.

A soybean sprout soup with deep, spicy flavor and refreshing taste, achieved by removing fishy odor with whole peppercorns and enhancing depth with shrimp paste and red chili powder.

Using jujube syrup instead of corn syrup or sugar, this anchovy stir-fry stays moist and tender until the last bite, without being salty.

A clear, refreshing bean sprout kimchi soup made by straining kimchi broth through a stock bag to remove any heaviness

Infusing chili powder into a broth pouch for a clean, non-greasy flavor and enhancing umami with shrimp paste, creating a refreshing soup even more refreshing than a hangover remedy

A clear and refreshing beef muktukguk with intensified savory depth and coolness, made by using a broth pouch containing roasted dried anchovies for rich flavor.

Enhanced with a refreshing taste from salted shrimp and lightly brushed with soy sauce at the end, this simple egg soup is perfect for a light morning meal without any heaviness.

A rustic-style Korean zucchini stew that preserves the tender texture of round Korean zucchinis by marinating them with salted shrimp and anchovy fish sauce, then simmering without broth using finely chopped dried anchovies to create a rich, savory flavor.

Egg jangjorim simmered in kelp and dried-anchovy stock with garlic and shishito peppers, using brown sugar for a deep color.