Sweet and Savory Korean Anchovies
Myeolchi Bokkeum, or stir-fried anchovies, is a beloved Korean side dish (banchan) known for its sweet and savory flavors. This dish adds a delightful crunch to any meal and is surprisingly easy to make.
Ingredients
2 cups of dried small anchovies (myeolchi)
1 cup of almonds
1 TBSP minced garlic
2 TBSP chopped green onion
1 TSP sesame seeds
1-2 TBSP oil of your choice
1 TBSP sesame oil
1 TBSP corn syrup or honey
Sauce recipe
1 TBSP sugar
1 TBSP soy sauce
1 TBSP mirin
Instructions
Preparation: Begin by sifting through the anchovies and removing any non-anchovy materials, overly large anchovies, and dried fish dust, which can be done with a mesh colander. Also, lightly toast your almonds and set them aside.
Frying the Garlic and Anchovies: Heat the vegetable oil in a pan over medium heat. Add the garlic and stir-fry it until it turns slightly golden. Be careful not to burn it. Add the anchovies and fry until fully incorporated with the garlic and oil.
Adding the Flavors: Reduce the heat to medium-low and add the sauce mixture to the pan. Stir gently to coat the anchovies evenly.
Final Touches: Add the sesame oil and green onions to the pan and cook for a minute. Lastly, add the almonds and corn syrup or honey to the mixture in the pan and cook for another minute. Turn off the heat and toss in the roasted sesame seeds.
Serving: Allow the Myeolchi Bokkeum to cool down a bit before serving. This dish can be enjoyed at room temperature and is perfect as a side dish with rice.
Enjoy this sweet and salty taste of Myeolchi Bokkeum, a simple yet flavorful addition to your Korean banchan list. This dish works as a small meal with rice and seaweed or as a supporting dish to a bigger, elaborate Korean meal.
Remember, you can adjust the sweetness or saltiness to suit your taste. This recipe is a staple in Korean cuisine and a great way to introduce a unique flavor and texture to your meal.
