This is far from being a novel idea since anchovies have long been the base for making broth in Korean cuisine, which uses dried anchovies and kelp for various soups and stews. Forget bouillon ...

This sujebi recipe captures the comforting essence of Korean hand-pulled noodle soup, featuring a deeply flavorful anchovy ...

Anchovy oil also ties the flavors of an otherwise ... In Cantonese cuisine, XO sauce is considered a high-end item due to the ...

Kimchi Jjigae starts with a simple broth infused with dried anchovies to lend it a bit of umami, while rendered fat from browned pork belly adds succulence. Fresh cabbage kimchi (homemade or store ...