I’m Korean and grew up eating anchovies in a variety of Korean dishes. Usually tiny ones that are stir fried with seasonings, or dried and salted ones. I use fish sauce, made from anchovies, pretty often in dishes, but I’ve never really tried making anything with the bigger, sardine style ones. I’ve been meaning to put some in pasta sauce. I’ve read they just dissolve as it simmers and adds good flavor. If you cook with anchovies, what are your favorite ways to use them?
We mostly use them in beef stews and tomato sauces. We dice them up as fine as possible and add them. They seem to disintegrate into the sauces and just add nice umami.
I usually end up using mushrooms for umami with beef stew type dishes and tomato sauces, but I’m going to try anchovies next time. Thanks!