Savory & Sweet Anchovy and Potato Stew: A Classic Side Dish
Anchovy and Potato Stew Recipe
This Anchovy and Potato Stew combines the savory depth of dried anchovies with the natural sweetness of tender potatoes. It’s a side dish that will have you reaching for seconds (and thirds!) of rice. Made with simple ingredients, it delivers a rich flavor that’s incredibly appealing. We highly recommend trying this crowd-pleasing recipe!
Main Ingredients- 6 medium potatoes
- 2 handfuls of dried anchovies for broth (gutted and heads removed)
- 1 onion
- 2 Korean green chili peppers (optional, for heat)
- 1 stalk of green onion
Seasoning Ingredients- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 2 Tbsp tuna extract (or fish sauce)
- 2 Tbsp cooking oil
- 2 Tbsp rice syrup (or corn syrup/oligosaccharide)
- 1 Tbsp minced garlic
- Water, just enough to cover ingredients (approx. 1 cup)
- 2 Tbsp soju (for reducing fishy odor)
- 1 Tbsp sesame oil
- 1 tsp toasted sesame seeds
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 2 Tbsp tuna extract (or fish sauce)
- 2 Tbsp cooking oil
- 2 Tbsp rice syrup (or corn syrup/oligosaccharide)
- 1 Tbsp minced garlic
- Water, just enough to cover ingredients (approx. 1 cup)
- 2 Tbsp soju (for reducing fishy odor)
- 1 Tbsp sesame oil
- 1 tsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the dried anchovies. Remove their fins and tails. Slit open the belly and carefully remove the intestines and any black membrane. Then, remove the heads. This cleaning process ensures a clean, non-bitter flavor. You’ll need about two handfuls of prepared anchovies.
Step 2
Prepare the main ingredients: 6 medium potatoes, 1 onion, 1 stalk of green onion, and 2 Korean green chili peppers for a pleasant kick. Adjust the chili peppers to your preference.
Step 3
Cut the 6 potatoes into large chunks and arrange them at the bottom of a pot. Layering the potatoes at the base helps them cook evenly and prevents the stew from scorching.
Step 4
Slice the 1 onion thinly and layer it over the potatoes. The onion’s natural sweetness will add a wonderful depth to the stew.
Step 5
Slice the 2 green chili peppers diagonally and cut the 1 green onion into large pieces. Arrange these on top of the onions. These not only add flavor but also make the dish visually appealing.
Step 6
Now, evenly sprinkle the prepared anchovies over the vegetables and other ingredients in the pot.
Step 7
Time to add the seasonings. Combine 2 Tbsp gochugaru, 1 Tbsp soy sauce, 2 Tbsp tuna extract, 2 Tbsp cooking oil, and 2 Tbsp rice syrup. For a smoother texture and to eliminate any fishy odor, add 2 Tbsp soju. Pour in enough water (about 1 cup) to generously cover the ingredients. Tip: If you don’t have tuna extract, you can substitute it with regular soy sauce or fish sauce.
Step 8
Cover the pot with a lid and bring it to a boil over high heat.
Step 9
Once the stew begins to boil, remove the lid. Cooking with the lid off allows any fishy smell from the anchovies to dissipate and helps the seasonings meld into the ingredients. Gently stir the contents with a spatula, being careful not to break the potatoes.
Step 10
Reduce the heat to medium and simmer until the liquid has reduced by about half. Taste the broth and add salt if needed to adjust the seasoning. The stew is ready when the potatoes are tender and the sauce has thickened nicely.
Step 11
Just before turning off the heat, drizzle in 1 Tbsp of sesame oil and sprinkle with 1 tsp of toasted sesame seeds for a final touch. Your delicious Anchovy and Potato Stew is complete! Serve hot over rice.
