Place in a large Dutch oven: 8 large dried anchovies (heads and guts removed), 6 cups water, 1 onion (sliced), 4 minced garlic cloves, and ¼ cup Korean soybean paste (doenjang). Cover and cook over medium-high heat for 40 mins. Add 4 scallions (cut into 1 ½ inch straws), 1-2 Korean green chili peppers (cut into diagonal penny slices), and ¼ cup perilla seed powder (deulkkae-garu), then cook for another 10 mins. Discard anchovies, if desired, then serve. Recipe from Maangchi’s Real Korean Cooking cookbook. (June 2015)
Cooking Adventures 