Main ingredients 🥩
radishdried anchovies for stockgreen oniongreen chili peppersoy saucecorn syrupminced garlicminced gingerchili oilbeef dashired pepper powdermirinsesame oil
Lim Sung-geun's Dried Anchovy Jjim
A versatile, sweet-salty jjim base enhanced with crispy-fried anchovies for deep, rich flavor—perfect as a top rice companion side dish.
🙋 Recommended for
- ⭐ Those looking for a hearty, long-lasting side dish to keep on hand
- ⭐ Those wanting to create a rich, deep-flavored stew using radish and anchovies
Ingredients needed 🛒4 servings
- radish 1.5kg
- dried anchovies for stock or medium-sized 200g
- green onion 1 stalk
- green chili pepper 3 pieces
- soy sauce 380g
- corn syrup 250g
- sugar 60g
- minced garlic 60g
- minced ginger 10g
- chili oil 50g
- beef dashi 50g
- monosodium glutamate 1/2 tablespoon
- black pepper 1/2 tablespoon
- red pepper powder to taste
- mirin to taste
- sesame oil 1 tablespoon
Recipe 🍳
- Cut the radish 1.5kg into 5–6cm lengths, then slice into thick, large pieces about 2cm thick.
- Place the sliced radish and soy sauce 380g, corn syrup 250g, sugar 60g, minced garlic 60g, minced ginger 10g, chili oil 50g, beef dashi 50g, monosodium glutamate 1/2 tablespoon, black pepper 1/2 tablespoon, and mirin into a pot.
- Bring to a boil over high heat, then reduce to medium and simmer for 30 minutes.
- Five minutes before finishing, pour hot broth over red pepper powder to remove raw aroma, then mix into the pot and simmer for another 5 minutes to complete the jjim base.
- Fry 200g of dried anchovies in a dry pan over high heat for 3–4 minutes until they sizzle and crisp, removing any fishy odor.
- In a jjim pan, add five portions of the prepared jjim base and three bowls of broth, then add sliced green chili peppers and green onions.
- Add the pre-fried anchovies and simmer until most of the liquid has evaporated.
- Turn off the heat when the broth has reduced to a desirable consistency, then drizzle with sesame oil 1 tablespoon to finish.
- Combine thickly sliced radish with soy sauce, corn syrup, and other seasoning ingredients in a pot.
- Boil over high heat, reduce to medium, and simmer for 25 minutes; then stir in red pepper powder dissolved in hot broth and simmer for 5 more minutes to make the base.
- Fry dried anchovies in a dry pan for 3–4 minutes until crisp to eliminate fishy smell.
- Add the fried anchovies, green chili peppers, and green onions to the jjim base and simmer until the liquid nearly evaporates, then finish with sesame oil.
Cooking tips 💡
- Minced ginger is essential in radish dishes to fully bring out the radish’s natural flavor.
- Adding red pepper powder at the beginning will dull the color, so always dissolve it in hot broth just five minutes before turning off the heat to achieve a bright, vibrant red hue.
- The key to anchovy dishes is eliminating fishy odor—always start by frying them in a dry, oil-free pan until golden brown.
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