Yoon Yi-ryeon's Braised Kkwarigochu with Large Anchovies

Cooking tips 💡

• Stir-frying the cleaned large anchovies in a little cooking oil removes moisture and stale oil smells, resulting in a cleaner taste.
• Removing not only the heads and innards but also the bones and scaly skin makes the anchovies easier to eat and gives the braise a much cleaner flavor.
• Do not add the starch syrup at the beginning; add it at the final stage when the liquid is almost reduced to give a glossy finish and prevent the anchovies from becoming tough.

Recommended for 🙋

• ⭐Those who want to enjoy the peppery kick of kkwarigochu and the savory depth of anchovies at the same time.
• ⭐Those looking for a practical, savory-sweet side dish recipe that can be kept and eaten over time.