Korean cuisine is renowned for its vibrant flavors and complex textures, and this article delves into two quintessential side dishes that perfectly exemplify this: anchovy salad and kimchi stew. These seemingly simple dishes pack a powerful punch, offering a delightful balance of salty, savory, and spicy notes. The anchovy salad, with its crisp vegetables and umami-rich anchovies, provides a refreshing counterpoint to the fiery, fermented goodness of the kimchi stew. Both are incredibly versatile, serving as perfect accompaniments to grilled meats, rice bowls, or enjoyed on their own as a light yet satisfying meal.
Prepare to tantalize your taste buds with these Korean culinary gems! This article will guide you through the step-by-step process of creating both the refreshing anchovy salad and the comforting kimchi stew, ensuring you can recreate these delicious dishes in your own kitchen. From selecting the freshest ingredients to mastering the perfect balance of flavors, we’ll cover everything you need to know to achieve authentic Korean taste.
Tools Needed
- Pan
- Mixing bowl
- Kettle
- Jug
- Kitchen towel
- Wok
Ingredients
Step-by-Step Instructions
Step 1. Prepare Anchovy Salad
- Remove heads, cut in half, remove intestines and thick bones around intestines. Cut off tails. (About 35 anchovies from 80g)
- Heat sesame oil (or other oil) in a pan. Add prepared anchovies and mix well. Stir-fry over medium-low heat until golden brown and flavorful.
- Transfer anchovies to a plate and let cool.
- Cut into 5cm pieces. Blanch in boiling water for 10 seconds, then immediately transfer to cold water to cool. Pat dry with a kitchen towel.
- Combine gochujang, red pepper powder, minced garlic, corn syrup, and mirin in a bowl. Mix well.
- Add stir-fried anchovies and blanched green onions to the seasoning. Mix well. Sprinkle with sesame seeds and mix again.
Step 2. Prepare Kimchi Stew
- Cut fresh kimchi, onion, leeks, and chili peppers. Cut tofu into large pieces.
- In a pot, add kimchi, onion, 4 tbsp sesame oil (or substitute), and anchovies for broth (remove intestines). Stir-fry until kimchi softens and onions are mushy.
- Add water (800ml), minced garlic, red pepper powder, and simmer for 10 minutes. Taste and add salt if needed.
- Add tofu, green onions, and chili peppers. Simmer for 3 more minutes.
Step 3. Prepare Anchovy Garnish (Optional)
- Cut anchovies in half, remove heads and bones. Slice garlic and chili peppers.
- Combine brewing enema, magic, and syrup. Mix well.
- Heat oil in a wok. Fry sliced garlic until fragrant. Add anchovies and chili peppers. Fry until fragrant.
- Add the seasoning sauce and stir-fry until the sauce is absorbed and the anchovies are sticky. Sprinkle with sesame seeds and sesame oil.
Read more: Bibimbap Recipe: Delicious Korean Mixed Rice & Vegetables
Tips
- Using sesame oil helps reduce the fishy smell of anchovies.
- Blanching green onions removes bitterness and enhances sweetness.
- Don't add seasoning to the anchovies immediately after stir-frying; let them cool.
- Adjust seasoning in kimchi stew to your preference.
- Be careful of the anchovy bones – they have thorns!
Nutrition
- N/A
FAQs
1. Can I substitute ingredients in the anchovy salad?
Yes! Feel free to swap out vegetables based on your preference or availability. For example, you can use spinach instead of lettuce or add shredded carrots.
2. How can I adjust the spiciness of the kimchi stew?
Control the heat by adjusting the amount of gochujang (Korean chili paste) you add. Start with less and add more to taste. You can also use a milder kimchi if you prefer a less spicy stew.
Mastering these two Korean side dishes will elevate your culinary repertoire and introduce you to the delightful complexity of Korean flavors. Enjoy the satisfying crunch of the anchovy salad and the comforting warmth of the kimchi stew, perfect additions to any meal. So, gather your ingredients and embark on this delicious culinary adventure!