Yoon Yi-ryeon's Braised Kkwarigochu with Large Anchovies

• 200g kkwarigochu
• 50g large anchovies (after trimming)
• 1 tablespoon cooking oil
• 3 tablespoons Jin-ganjang
• 2 tablespoons dark brown sugar
• 1 tablespoon cooking wine
• 300ml water
• 1/2 tablespoon minced garlic
• 1 to 2 tablespoons starch syrup
• 1/3 tablespoon gochugaru
• whole sesame seeds, generously

Recipe 🍳

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.