Siraegi Guk (Radish-Top Soup)
This rustic soup is traditionally made with dried radish greens, but this recipe from chef Dennis Lee of California's Namu Stonepot restaurants features fresh ones. Some Korean and Asian markets sell young radishes, which are predominantly the greens—perfect for making this dish. Lacinato kale is a good substitute. Round out the meal with steamed rice and kimchi. Read more about the recipe.
Dried anchovies add rich flavor to soups and stews or can be eaten as a snack. Doengjang is a flavorful paste made from fermented soybeans. Fruity, smoky gochugaru is made from sun-dried hot red peppers. Kombu (dried kelp) is used to add umami to many Korean soups. Some large grocery stores sell these Korean pantry staples, but you may need to visit your local Korean or Asian market or order them online.