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.

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.

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.

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

First it was jumbo vats of curry. Then there was a hominy-less take on tomatillo pozole. When L.A. Grocery & Cafe donated 1,000 pounds of carrots to help the collaborative kitchen, Subero Pittol ...

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.) ...