Main ingredients
anchovieskkwarigochugarlicred chili pepperbrown sugarJin-ganjangtuna extractJocheongmirimoligosaccharide syrupwhole sesame seeds
Kim Ho-yoon's Kkwarigochu Stir-fried Anchovies
Kkwarigochu stir-fried anchovies coated with garlic oil and sugar to stay tender without hardening
Ingredients needed 4 servings
Recipe
Cooking tips
- Poking holes in the kkwarigochu with a fork allows heat and seasoning to penetrate inside during stir-frying, and naturally releases the sharp spicy flavor.
- Coating the anchovies in garlic oil and sugar beforehand, then adding them at the end after the chili seasoning has reduced, keeps them moist and prevents them from becoming hard or tough.
Recommended for
- Those who want moist and tender stir-fried anchovies that don't harden.
- Those who want to enjoy a harmonious side dish of spicy kkwarigochu and savory anchovies.
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
- Imokase's Perilla Seed Kalguksu
- Kim Dae-seok's Shishito Pepper and Anchovy Stir-Fry
- 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
- Yoon Yi-ryeon's Stir-fried Kkwarigochu with Anchovies
- Yoon Yi-ryeon's Braised Kkwarigochu with Large Anchovies
- Kim Jin-soon's Kkwarimyeolchi Bokkeum
- Ok Joo-bu's Kkwari-gochu Sae-songi Beoseot Bokkeum
