Braised Anchovies.
BraisingIngredients
- Prepared anchovies, 200g (prepare 270g of cleaned anchovies).
- Dashima (kelp), cut into 5cm pieces: 3-4 pieces.
- Use a moderate amount of garlic.
- A moderate amount of minced ginger.
- 3 green chili peppers (or bell peppers).
- 5 tablespoons of cooking oil.
- 1/2 cup soy sauce.
- 1/3 cup of flavored alcohol.
- 1/3 cup of Cheongju (Korean rice wine).
- 1/3 cup gochugaru (Korean chili powder)
- 6 tablespoons of corn syrup.
- Add 1 and 1/2 cups of water to the dashima (kelp).
- A small amount of powdered sugar (for the final coating).
- A small amount of black sesame seeds.
Instructions
To prepare the anchovies, remove the head, innards, and thick bones (optional), then cut them in half.
In a dry, heated pan, add the anchovies and stir-fry over low heat for 2 minutes to remove excess moisture and any fishy smell. Then, transfer them to a sieve and grind them into a powder.
Quickly soak the fried anchovies in rice water and then immediately remove them.
Prepare the ingredients by thinly slicing the kelp, garlic, and chili peppers, and finely mincing the ginger.
In a deep pan, combine cooking oil, soy sauce (Jin-ganjang), mirin (sweet rice wine), and cheongju (Korean clear liquor) and bring to a boil.
Add minced garlic, thinly sliced green chili peppers, grated ginger, shredded kelp, and gochugaru (Korean chili powder) to the mixture, and simmer over low heat.
After mixing in the corn syrup, add 1 and 1/2 cups of water that has been used to soak kelp (dashima), and then increase the heat again and bring it to a boil.
Once it comes to a boil, add the anchovies and simmer until they are well-cooked and reduced.
After turning off the heat and adding brown sugar, mix thoroughly to coat everything evenly. Then, sprinkle with sesame seeds and serve immediately.