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2 recipes found.

A tuna seaweed soup where the plant-based oil from canned tuna is used to sauté seaweed and minced garlic, eliminating fishy odors and creating a clean, deep broth flavor with soy sauce and anchovy sauce.

A rich, savory miyeokguk made without beef, using a secret technique of sautéing seaweed with a combination of dried anchovy sauce, soy sauce, and taste salt, along with a blend of perilla oil and sesame oil for deep umami flavor.