If you love stinky cheese, you’ll appreciate this dish, and you can classify yourself as a hard-core Korean food lover. If you’ve taken the time to make your own Fermented Sardines, you already have the main ingredient for this quick and tasty side dish. You can also make it with fermented salted anchovies from a Korean grocery store. Just choose a few good firm ones from the jar.
Serves 6 to 8
INGREDIENTS
- 3 or 4 large Fermented Sardines, or 5 or 6 fermented anchovies
- 1 garlic clove, chopped
- 1 scallion, chopped
- 1 green Korean chili pepper (cheong-gochu), stemmed and chopped
- ½ teaspoon sugar
- 1 teaspoon Korean hot pepper flakes (gochu-garu)
- 1 tablespoon toasted sesame seeds
- 2 teaspoons toasted sesame oil
INSTRUCTIONS
- Press down on the fermented sardines with your fingers and then pull away the flesh from the bones and heads. Discard the bones and heads, or return them to the jar with the rest of your fermenting fish.
- With a chef’s knife, chop the fish fillets into a paste. Combine the chopped fish, garlic, scallion, chili pepper, sugar, hot pepper flakes, sesame seeds, and sesame oil in a small bowl and mix well.
- Serve immediately. Refrigerate leftovers for up to 2 weeks.
