Korean Garlic Scape Anchovy Braise
Maneuljjong-myeolchi-jorim is a Korean side dish of garlic scapes and small dried anchovies glazed in soy sauce, oligosaccharide syrup, and sesame oil. The anchovies develop a sweet-salty coating over their crispy base, and the garlic scapes, cut into bite-sized pieces, provide a crunchy contrast with a mild sharpness. The syrup gives a restrained sweetness and a visible gloss to every piece, while sesame oil ties the dish together with its nutty finish. This banchan stores for over a week in the refrigerator, making it especially useful for packing lunches throughout the week.
Adjust Servings
Instructions
- 1
Cut garlic scapes into 4 cm pieces and shake dried anchovies in a sieve to remove fine crumbs.
- 2
Dry-toast anchovies for 1 minute 30 seconds to reduce fishy aroma, then set aside.
- 3
Add water, soy sauce, syrup, and minced garlic to the pan and simmer for 2 minutes over medium heat.
- 4
Add garlic scapes and cook for 4 minutes, then add anchovies and braise 3 minutes more.
- 5
When sauce is glossy and reduced, finish with sesame oil and seeds, tossing for 30 seconds.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Anchovy & Shishito Braise
Myeolchi kkwari jorim is a Korean side dish of dry-toasted small anchovies and shishito peppers glazed in a sweet soy sauce with corn syrup and cooking wine. Toasting the anchovies first drives off any fishy smell and brings out their nuttiness, while the peppers are stir-fried in oil to release a mild, lingering heat. The glaze coats everything in a shiny, sweet-salty finish, and sesame oil with sesame seeds add a final toasted aroma. This banchan tastes even better the next day after the sauce has fully settled in, making it one of the most reliable lunchbox staples in Korean home cooking.
Korean Braised Burdock and Konjac
Ueong gonyak jorim is a low-calorie Korean braised side dish of diagonally sliced burdock root and bite-size konjac in soy sauce with oligosaccharide syrup. The burdock is soaked in vinegar water to remove astringency, and the konjac is blanched then dry-toasted briefly to minimize its neutral odor. Adding the syrup once the liquid has reduced by half creates a gentle gloss and softens the salt. Sesame oil and sesame seeds finish the dish with a toasted note. Despite using just a handful of inexpensive ingredients, the contrasting textures of crunchy burdock and bouncy konjac make this banchan more interesting than the short ingredient list suggests.
Korean Braised Anchovy Side Dish
Myeolchi-jorim simmers tiny dried anchovies in soy sauce, rice syrup, and garlic into a moist, glazed banchan that contrasts fundamentally with stir-fried anchovy preparations. Where bokkeum chases crispness, jorim aims for softness - the anchovies absorb the braising liquid over a sustained simmer, becoming pliant and saturated with sweet-salty flavor throughout their interior. A one-minute dry toast removes any fishiness before soy sauce, syrup, minced garlic, and water go into the pan, simmering uncovered on low heat for ten minutes. As the liquid reduces, a sticky, dark glaze wraps around each anchovy; unlike the bokkeum, pressing one between your teeth releases a rush of seasoned juice from within. Sesame seeds and sesame oil stirred in off-heat add a final layer of nuttiness. Once fully cooled, the reduced sauce thickens further into an almost jelly-like coating that holds the anchovies together. Refrigerated in an airtight container, myeolchi-jorim keeps for over a week.
Korean Soy-Braised Whole Garlic
Peeled whole garlic cloves are simmered in a mixture of soy sauce and corn syrup until they turn glossy and deeply seasoned throughout. Raw garlic's sharp, pungent bite mellows completely during the slow braising, transforming into a gentle sweetness that merges with the soy sauce's salinity. The corn syrup reduces alongside the soy sauce, forming a lacquer-like glaze that clings to each clove and catches the light. Low heat is essential: cooking too fast browns the exterior while leaving the core hard and under-seasoned. With patience, the garlic softens to a texture resembling a roasted potato, yielding easily when pressed with chopsticks yet holding its shape on the plate. A final drizzle of sesame oil seals the surface with a warm, nutty aroma that completes the balance of salty, sweet, and rich. The finished jorim keeps well under refrigeration for over a week, making it a practical banchan to prepare in advance.
Korean Soy-Braised Deodeok Root
Deodeok-jorim is mountain root braised in soy sauce, rice syrup, garlic, and sesame oil. The root's distinctive bitter-herbal aroma softens as the sweet-salty glaze coats it during simmering, while the interior stays dense and slightly chewy. A single green chili adds a quiet heat at the finish, and sesame seeds scattered on top bring a toasted nuttiness. It is a banchan that preserves the wild, earthy character of foraged deodeok and pairs naturally with other vegetable side dishes on a Korean table.
Korean Soy-Braised Baby Potatoes
Algamja ganjang-jorim - soy-braised baby potatoes - is a Korean banchan that has been part of home cooking for generations, relying on the simplest pantry staples: soy sauce, sugar, garlic, and a handful of small potatoes. The baby potatoes are parboiled whole, then simmered in a sweetened soy mixture that reduces into a thick, lacquer-like glaze. As the liquid evaporates, each potato develops a glossy, dark amber coating while the interior stays starchy and yielding. The key is keeping the heat low enough that the potatoes do not break apart as the sauce thickens - constant gentle stirring replaces the lid. A finish of sesame oil and sesame seeds adds a roasted nuttiness. This banchan improves after resting in the refrigerator overnight, as the soy glaze continues to penetrate, and it keeps well for nearly a week.