Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
124 recipes found.

Rinse off the seasoning from the fridge-stored fresh kimchi and simmer it with doenjang and perilla oil for a rich, savory side dish that pairs perfectly with rice.

A spicy, chewy kimchi sukki with a rich umami flavor, made by boiling fresh kimchi in dried anchovy broth and enhancing depth with a small amount of doenjang.

Old kimchi stir-fried with dried anchovies that have had their fishy odor removed in the microwave, enhanced with gochujang pickle brine for a savory depth of flavor

A chewy kimchi jajang made by boiling a fermented dough with potato starch and egg in a broth of sour kimchi and dried anchovy-kombu stock

A savory dried anchovy stir-fry enhanced with butter instead of soy sauce and sugar, sweetened subtly with honey—perfect for scooping up with a spoon.

Slow-cooked kimchi washed to remove strong odors and seasoned with perilla oil and soybean paste base, creating an irresistible side dish that perfectly complements rice.

Stir-frying small dried anchovies and dried shrimp in a dry pan, then sautéing them with garlic oil and maltose to create a chewy, tender side dish.

A classic rice-boosting side dish made by simmering overly sour young cabbage kimchi with whole dried anchovies and olive oil to develop deep, rich flavor.

A quick and refreshing egg soup made using myeongran-jjeot without the hassle of tedious prep work.

A delightful side dish combining crispy fried small anchovies and savory roasted seaweed, tossed in a special fish sauce-based seasoning.

A savory soup made with a rice water base, anchovy and kelp stock, sweet bomdong cabbage, and plump shrimp for a refreshing finish.

Winter radish marinated in soy sauce broth for maximum freshness, enhanced with water dropwort for a clear and clean fresh oyster soup