Saeng-myeolchi-jorim, Braised Anchovies, 辣炖鲜鳀鱼, 辣燉鮮鳀魚, カタクチイワシの煮付け, 생멸치조림 Leave a comment

Here, fresh anchovies are braised in a mixture of doenjang (soybean paste) and gochujang (red chili paste) with onion, chili pepper, green onion, and crown daisy. Dried radish leaves and napa cabbage leaves can be added according to one’s taste. This dish is a local specialty of Korea’s south coast area, including Namhae and Tongyeong, where anchovies comprise a major portion of the catch.




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