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640 recipes found.

Professional-style kimchi stew made quickly over high heat using store-bought beef bone broth and dried anchovy dashi for rich flavor.

Using only egg yolks to achieve a vibrant yellow hue and rich, savory flavor, topped with fragrant chives and spicy red chili for a delicious side dish.

A doenjang jjigae that delivers a refreshing, deep flavor without the fishy odor, using natural anchovy powder and gochujang instead of cumbersome stock packs.

A savory side dish that pairs pan-fried tofu with a rich, flavorful sauce and soft-boiled eggs, creating a satisfyingly thick and delicious accompaniment to rice.

A rich kimchi jjigae made by simmering fresh kimchi and dried anchovy powder in a base of boiled pork fat, beef bone broth, and finely ground chili powder.

Sautéed aged kimchi with fragrant ground pork, then simmered with generous amounts of tofu and mushrooms using salted shrimp for a refreshing, savory stew.

A spicy jjageuli with spam, tofu, potatoes, and vegetables, seasoned with chili oil and anchovy fish sauce.

A super-fast clear soup made in 3 minutes, using homemade fermented clams, aged for a month, finely chopped with scissors and dissolved in water to create a refreshing broth, then combined with soft tofu and eggs.

A heartfelt rice cake dumpling soup made with rich, deep delfi broth, savory beef, and homemade dumplings filled with crisp vegetables.

A side dish made by stir-frying soft tofu in perilla oil to remove moisture, then mixing it with crisp, crumbled aged seaweed seasoned in salted anchovy sauce for a rich, savory flavor.

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

An ultra-simple mapo tofu with a thick, spicy, Chinese restaurant-style flavor using Baek Jong-won's all-purpose sauce and a spoonful of doenjang, without doubanjiang.