Kim Dae-seok's Stir-Fried Jiri Anchovies
A crispy, savory gari-melchi bokkeum with deep umami flavor and no sticking, using gochujang-jjajang instead of syrup and a small amount of raw sugar added at the end for coating.
Ingredients needed 4 servings
Recipe
Cooking tips
- Avoid adding syrup—otherwise the anchovies will harden and stick together as they cool.
- Do not rush the cooking process; allow the green onion and garlic to become slightly golden over low heat for deeper flavor.
- The raw sugar added at the end melts slightly from residual heat, coating the anchovies and preventing sticking while creating a satisfyingly crisp texture.
- Never leave the dish in the pan after cooking—it will become soggy. Always spread it out on a wide plate to cool completely before mixing in sesame seeds and storing.
Recommended for
- Those who want crispy, non-sticky gari-melchi bokkeum that stays crunchy even after time has passed.
- Those looking to make a side dish with a refreshing, spicy-sweet umami kick from gochujang-jjajang that never gets boring.
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