I made some delicious tteokbokki tonight (recipe from mykoreankitchen.com, but added carrots and tofu) and made a broth as part of the sauce. How can I save and reuse the anchovies and kelp? I know I can compost the kelp and feed the anchovies to my dog, but any other ways to reuse them?
by kessimoose
1 Comment
I love that you care to make the most of these ingredients! You can chop them up and fry them up in some sesame oil soy sauce and sugar, and use them for a rice topping. Look up dashi furikake.
I usually just the kelp straight. Or you can chill it and dip it into vinegar gochujang or sauce of choice.
With anchovies I pulverize them into powder before use and keep it in the freezer and use it like a seasoning. Zero waste and you can’t tell the powder is in there. I do the same with dried shrimp and will use it with anchovy for some extra oomph.