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114 recipes found.

A spicy, refreshing kalguksu made with radish, dried shrimp, and pollock roe, simmered with gochugaru and gochujang

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

A zucchini pancake made by soaking shredded zucchini in salted shrimp brine to extract moisture, then mixing with minced dried shrimp and frying.

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 zucchini jeon recipe by Baek Jong-won that maximizes crispiness with potato starch, using only the moisture from salted zucchini and the umami of dried shrimp, with no added water.

A chewy sujebi soup made by simply breaking off portions with a spoon—no need to tear by hand

A versatile stir-fry gochujang with deep umami flavor, made by finely grinding dried shrimp powder and sautéing it with minced beef in a dry pan—perfect for 50 different dishes.

A savory and slightly spicy soup made by mixing doenjang and gochujang in a 4:1 golden ratio, enhanced with dried shrimp and clams for freshness and rich umami flavor.

A quick and easy egg soup made with clear broth simmered from dried anchovies and dried shrimp, enriched with soft eggs and fragrant chives, ready in just 10 minutes.

A foolproof Korean barbecue restaurant-style doenjang-jjigae that subtly incorporates cheonggukjang for a deep, savory richness.

A seasonal napa cabbage soup with a rich soybean paste base, enhanced with dried shrimp and anchovy stock, plus pickled radish for refreshing taste and umami depth.

A savory bibimbap seasoning sauce enhanced with dried shrimp powder and butter, heated in the microwave to eliminate fishy odor and add richness and umami depth.