Heat remaining 2 tablespoons canola oil in Dutch oven. Add onion; cook, stirring often, until slightly softened, about 4 minutes. Add garlic and anchovies; cook, stirring constantly, until ...

• 2 tbsp fish sauce • 3 tbsp gochugaru (Korean chili flakes) • 4 green onions, chopped • 1 large daikon radish, julienned. Steps: 1️⃣ Chop cabbage and soak in salt water. toss with salt.

Ordinarily you would use a big, juicy Korean radish for this type of broth, for the edge of sweet bitterness it lends, ... Where salt seasons this soup, fish sauce dials up its umami.

Place the dried anchovies, kombu, radish, onion and water in a saucepan. Bring to the boil and immediately remove and discard the kombu. Reduce the heat and simmer for 15 minutes.

Photo: Courtesy of Musaek A specialty of the South Korean coastal city Sokcho, mulhoe is fish stew that’s perfect for summer.

Once the soup is cooled, reserve 2 cups liquid, then purée the remaining contents of the pot in a blender. (Alternatively, use an immersion blender in the pot.) ...