Main ingredients
Medium-sized anchoviesGarlicSoybean pasteJujube syrupGreen chili peppersNutsToasted sesame oilHulled sesame seeds
Lim Sung-geun's Soybean Paste Anchovy Stir-fry
This unique anchovy stir-fry uses savory soybean paste instead of soy sauce or gochujang, delivering a rich, umami depth that elevates the dish to another level.
Ingredients needed 4 servings
Recipe
Cooking tips
- Pre-sautéing the anchovies in a dry pan and straining them removes impurities and completely eliminates fishy taste, ensuring a clean final dish.
- Anchovy stir-fry tends to harden quickly due to the jujube syrup content if stored in the refrigerator, so it’s best consumed within a week while kept at room temperature.
Recommended for
- Those tired of the same old soy sauce or gochujang-based anchovy stir-fry seasonings.
- Those seeking a moist, non-stiff side dish that stays fresh even after being stored for days.
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