Aha Bujang's Kkwarigochu Stir-fried Anchovies

Name: Aha Bujang's Kkwarigochu Stir-fried Anchovies
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 150g small anchovies; 200g kkwarigochu; 3 tbsp cooking oil; 2 tbsp Jin-ganjang; 1 tbsp sugar; 1 tsp Miwon; 1 tbsp cooking wine; 1 cup (200ml) starch syrup; 1 tbsp mayonnaise; 50g sliced almonds; 50g walnuts

A classic Korean side dish made with crispy stir-fried small anchovies, kkwarigochu, mayonnaise, and nuts for extra nuttiness.

15 min Difficulty Easy side dish

Main ingredients

small anchovies kkwarigochu Jin-ganjang cooking wine starch syrup mayonnaise almonds walnuts

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small anchovies kkwarigochu Jin-ganjang cooking wine starch syrup mayonnaise almonds walnuts

Kim Dae-seok's Shishito Pepper and Anchovy Stir-Fry

Shishito peppers and anchovies cooked separately, then combined to preserve both textures

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Kim Dae-seok's Perilla Seed and Anchovy Stir-Fry

A side dish where sugar replaces honey, ensuring it never clumps even when cooled, perfectly balancing the deep flavor of perilla seeds with the savory richness of anchovies.

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Quick recipe

Cooking tips

Dry-frying the anchovies in a pan beforehand removes moisture and helps them stay crispy instead of turning soggy after stir-frying.
Adding mayonnaise coats each anchovy particle, preventing them from hardening and enhancing the nutty flavor.

Recommended for

Those who want to make a hearty side dish to prepare in advance and enjoy later.
Those looking for a method to make crispy, nutty stir-fried anchovies that don't harden.

Imokase's Perilla Seed Kalguksu

Imokase's stir-fried perilla seed and anchovy dish that preserves the crisp texture and vibrant green color of perilla seeds, enhanced with scallion oil for rich flavor.

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