Kim Dae-seok's Anchovy Pickle
A savory anchovy pickle made by removing fishy odor with a microwave, then simmering cleaned anchovies with licorice and dried chili in seasoned soy sauce brine. After cooling and aging, it's mixed with sesame oil and green onions for a delicious side dish that easily clears two bowls of rice.
Ingredients needed 4 servings
Recipe
Cooking tips
- Simmering licorice root in the brine infuses a subtle herbal sweetness and aroma that effectively masks the anchovy’s bitterness and fishy undertones.
- Always use fully cooled brine when adding to anchovies—this prevents them from cooking or becoming mushy, preserving their tender yet firm texture.
- Soju and vinegar help the brine coat the anchovies evenly and give it a clean, refreshing finish.
Recommended for
- Those looking to try a fresh, sophisticated alternative to daily anchovy stir-fry.
- People who enjoy a subtly sweet, balanced salty taste without overly strong saltiness.
- Anyone wanting a durable side dish that maintains excellent flavor over long storage.
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