Garlic Anchovy ‘Kombu’
Garlic Anchovy ‘Kombu’

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, garlic anchovy ‘kombu’. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Garlic Anchovy ‘Kombu’ is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Garlic Anchovy ‘Kombu’ is something which I have loved my entire life.

This is another sea vegetable dish that I want to encourage people who are not familiar with them to try. Have a look at the ingredients. Olive Oil, Garlic, Chilli and Anchovy!!! It's very Mediterranean which many people love. 'Kombu' (Kelp) is very nutritious and has no fishy smell.

To begin with this particular recipe, we have to prepare a few components. You can cook garlic anchovy ‘kombu’ using 6 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Garlic Anchovy ‘Kombu’:
  1. Get 20 g Dry Shredded ‘Kombu’ (Kelp)
  2. Take 1/2 tablespoon Olive Oil
  3. Make ready 1 small clove Garlic
  4. Prepare Chilli Flakes OR Fresh Chilli as required
  5. Get 4 Anchovy Fillets *OR as required, finely chopped
  6. Prepare Freshly Ground Black Pepper

Unlike meat-based stocks or broth, making anchovy broth takes very little work and time. Good to mix with kombu dashi; Anchovy stock is also a basic stock for Korean cuisine, and the process of making the stock is very similar to the one for Japanese cuisine. It's convenient because I don't have to gather/store/chop all the separate ingredients (i.e. kelp, anchovies). It has a pretty mild flavor, so I often add Chung Jung One Anchovy & Bonito Spice mix if I want a more fishy flavor.

Steps to make Garlic Anchovy ‘Kombu’:
  1. Soak Dry Shredded ‘Kombu’ (Kelp) in cold water for 10 minutes, drain, rinse and drain again.
  2. Heat Olive Oil, Garlic and Chilli in a frying pan over medium heat, add 'Kombu' and cook for 1-2 minutes. *Note: ‘Kombu’ can be eaten raw, so do not over cook.
  3. Add Anchovy and cook stirring until combined well and Anchovy is cooked. Sprinkle with freshly ground Black Pepper and enjoy.

It's convenient because I don't have to gather/store/chop all the separate ingredients (i.e. kelp, anchovies). It has a pretty mild flavor, so I often add Chung Jung One Anchovy & Bonito Spice mix if I want a more fishy flavor. Bring to a slow simmer over low heat. I love Anchovy & Garlic combination that makes a simple vegetable stir-fry into an extra spacial dish. 'Anchovy Garlic Sautéed Green Beans' is one of the most popular dishes on my website. I knew it would be delicious and I was right. [Photographs: Vicky Wasik] Myeolchi Kal Guksu, or anchovy knife-cut noodles, is probably the most basic of all the Korean hot noodle soups.

So that is going to wrap this up with this special food garlic anchovy ‘kombu’ recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!