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Fry dried mackerel in a dry pan with cooking wine to eliminate fishy odor, then finish with pungent garlic oil and maltose for a moist, non-dry side dish that’s satisfyingly tender.

Anchovies tossed in a moist gochujang sauce flavored with a small amount of licorice-infused water

A rice thief dish of stir-fried anchovies coated in a sweet and spicy gochujang sauce, with garlic browned in oil for extra nuttiness.

A beloved side dish that remains moist and never becomes hard, even when cooled—spicy-sweet and delicious.