Jung Ho-young's Kkwarigochu Myeolchi Bokkeum
A side dish of anchovies stir-fried in a dry pan with kkwarigochu, seasoned with soy sauce and tuna extract, then moistened with onion and water.
Ingredients needed 4 servings
Recipe
Cooking tips
- Stir-frying anchovies first in a dry pan reduces fishy smell and excess moisture.
- When adding seasoning, lower the heat to prevent gochugaru and sugar from burning.
- After adding 100mL water, turn off the heat before the kkwarigochu becomes too soft.
Recommended for
- Those who like moist myeolchi bokkeum.
- Those looking for a side dish with plenty of kkwarigochu.
- Those who want to use the umami of soy sauce and tuna extract.
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