Simmered Fresh Anchovies: A Delicious Recipe with No Fishy Smell
Perfect Season! How to Make Delicious Simmered Fresh Anchovies
We tried making braised fresh anchovies, a gift from my uncle, after watching fishermen clean their catch at Gijang’s Daebyeon Port during a family weekend gathering. Enjoy this delicious dish that captures the fresh taste of seasonal anchovies!
Main Ingredients
- 150g fresh anchovies
- 1/2 onion
- 1 red chili pepper
- 5 perilla leaves
- 1 cup (200ml) anchovy broth
- 3 slices radish (approx. 1cm thick)
Seasoning Paste Ingredients
- 1 Tbsp soybean paste (doenjang)
- 2 Tbsp red chili paste (gochujang)
- 3 Tbsp red chili flakes (gochugaru)
- 1 Tbsp minced garlic
- 2 Tbsp rice wine (mirin)
- 3 Tbsp rice syrup (or corn syrup)
- 1 Tbsp soybean paste (doenjang)
- 2 Tbsp red chili paste (gochujang)
- 3 Tbsp red chili flakes (gochugaru)
- 1 Tbsp minced garlic
- 2 Tbsp rice wine (mirin)
- 3 Tbsp rice syrup (or corn syrup)
Cooking Instructions
Step 1
1. Prepare and deodorize fresh anchovies: Prepare 150g of fresh anchovies, 500ml of rice water, and 2 Tbsp of soju.
Step 2
㉠ Remove the heads and guts from the fresh anchovies. Rinse them thoroughly under running water. ㉡ To eliminate any fishy odor, soak the anchovies in a mixture of rice water and 2 Tbsp of soju for 5 minutes. Afterward, drain them and pat dry.
Step 3
In a deep pot, combine 3 cups (600ml) of water, 3 slices of radish, the prepared anchovies, and 1 piece of dried kelp (dashima) to make a flavorful anchovy broth. Once the broth boils, remove the kelp and simmer for about 10 more minutes to deepen the flavor. Strain the broth, keeping only the clear liquid. Meanwhile, thinly slice the onion, and diagonally slice the red chili pepper. Roll the perilla leaves and julienne them. (If you wish to eat the radish in the simmered dish, you can set aside the radish used for the broth and cut it into bite-sized pieces.)
Step 4
In a bowl, mix together 1 Tbsp soybean paste, 2 Tbsp red chili paste, 3 Tbsp red chili flakes, 1 Tbsp minced garlic, 2 Tbsp rice wine, and 3 Tbsp rice syrup to create a delicious seasoning paste. You can substitute rice syrup with corn syrup if preferred.
Step 5
Place the sliced radish (or skip if not using) at the bottom of the simmering pot. Arrange the deodorized fresh anchovies attractively on top of the radish. Spread half of the prepared seasoning paste evenly over the anchovies.
Step 6
Pour 1.5 cups (300ml) of the prepared anchovy broth over the anchovies. Add the remaining seasoning paste and mix well with the anchovies.
Step 7
Add an additional 1 Tbsp of red chili flakes. Arrange the sliced onion and diagonally sliced red chili pepper attractively on top. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer for about 15-20 minutes until the sauce is reduced and thickened. Cook until the seasoning permeates the anchovies and vegetables.
Step 8
Finally, sprinkle with a pinch of black pepper and garnish with the julienned perilla leaves. Your delicious simmered fresh anchovies are now ready! The aromatic perilla leaves add an extra layer of flavor.
