Main ingredients
medium-sized anchoviesperilla seedminced garlicpremium soy sauceanchovy saucepickled gingermirinjoseong syrupsesame oiltoasted sesame seeds
Kim Dae-seok's Perilla Seed Kalguksu
Simmered long and slow to preserve the chewy texture of perilla seed, enhanced with ginger for a rich, savory depth
Ingredients needed 4 servings
Recipe
Cooking tips
- Do not add anchovies at the beginning, as they will easily break down and become soggy. Always simmer the perilla seed first, then add anchovies later to maintain shape and texture.
- Adding 1/3 tablespoon of pickled ginger enhances the flavor and completely masks the fishy aroma, giving it the refined taste typical of high-end restaurant dishes.
- For best color retention, sprinkle sesame seeds only after the dish has cooled completely—adding them while hot causes the perilla seed to darken and look less clean.
Recommended for
- Those seeking a hearty side dish that stays fresh and delicious for up to a week.
- Fans of perilla seed with deep, chewy texture from fully absorbed seasonings.
- Home cooks who want to make a savory-sweet anchovy stew without any fishy aftertaste.
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Yoon Yi-ryeon's Braised Kkwarigochu with Large Anchovies
- Kim Dae-seok's Shishito Pepper and Anchovy Stir-Fry
- Jung Ho-young's Kkwarigochu Myeolchi Bokkeum
- Aha Bujang's Kkwarigochu Stir-fried Anchovies
- Seonkyoung Longest's Kkwarigochu and Dried Anchovy Stir-fry
- Imokase's Perilla Seed Kalguksu
- Kim Dae-seok's Shishito Pepper and Anchovy Stir-Fry
- Kim Ho-yoon's Kkwarigochu Stir-fried Anchovies
- Yoon Yi-ryeon's Stir-fried Kkwarigochu with Anchovies
- This Man's Cook Perilla Seed and Quail Egg Jangjorim
