Wednesday, February 9, 2011

Korean Cooking: Spicy Dokkbolgi

Who knew that anchovy broth existed? Not me until I made some spicy dokkbolgi, though I found my dokk didn't freeze was still delicious and took me straight back to Korean Class circa. 2008.
Recipe from the ever amazing


Kayla said...

the broth pre-made? wow! this looks delicious!

Jenna said...

I made the broth. Anchovy + boiling water + 10 min, then strain = broth!