How to make Korean anchovy with radish. Seasonal side dishes wit
I heard that if you eat well, it's better than any other herbal medicine, but I chose a small radish at my parents' house, and I put in the anchovy and made radish with a savory and cool taste. It is an easy side dish these days that makes you feel like a rice thief because the autumn radish is sweet and has a sweet and spicy taste, making you can eat a bowl of rice. Salkang Salkanggeori tastes good when eating radish, and eating anchovies in a savory way is also a delicacy.
6 serving
Within 30 minutes
요리쿡조리쿡
Ingredients
  • anchovy broth
    100g
  • Radish
    1ea
  • leek
    1/3ea
  • Water
    8paper cup
  • brewed soy sauce
    8TS
  • fish sauce
    2TS
  • Oligosaccharide
    3TS
  • plum extract
    1TS
  • Cheongju
    2TS
  • Red pepper powder
    2TS
  • Sesame
    1TS
  • crushed garlic
    1/2TS
Cooking Steps
STEP 1/7
Cut the radish into 3 to 4cm thick pieces. Prepare the anchovies by taking out the poop. You don't have to take out anchovy droppings for non-large anchovies.
STEP 2/7
Put radish on the pot. It's good to use a pot with a wide bottom.
STEP 3/7
Sprinkle anchovies on top of the radish. I like the taste of anchovies when I put in plenty of them.
STEP 4/7
Add all the seasoning ingredients and mix them evenly.
STEP 5/7
Boil 8 cups of water and seasonings. Boil it over high heat and when it starts to boil, lower it to medium heat.
STEP 6/7
Bring to a boil and pour the soup on top. The radish is thick, so you just have to boil it down over medium-low heat.
STEP 7/7
When the radish is fully cooked, poke it with chopsticks and boil it a little more, then turn off the heat.
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