Korean Sweet Stir-Fried Anchovies
Sweet stir-fried anchovies (dalkomhan myeolchi-bokkeum) coat tiny dried anchovies (jiri-myeolchi) in a glossy soy-syrup glaze without any chili heat, making it the go-to lunchbox banchan for Korean children. The anchovies are dry-toasted in an ungreased pan for two minutes first - this drives off residual moisture, intensifies the nutty aroma, and sets up the crispy base. Skipping this step produces a soggy, fishy-smelling result. Soy sauce, rice syrup or oligosaccharide, and sugar are added over low heat, and the critical moment arrives when the syrup begins to bubble: the heat must drop immediately, or the glaze hardens into a tooth-cracking candy. Generous sesame seeds tossed in at the end add nuttiness, and once fully cooled, the anchovies clump lightly into clusters that are easy to pick up by the handful. Though made from the same ingredient, this sweet version has a completely different character from the spicy gochujang version - many Korean households alternate between the two preparations week to week.
Adjust Servings
Instructions
- 1
Dry-roast anchovies in a pan on low heat for 3-4 minutes to remove moisture.
- 2
Push anchovies aside, add soy sauce, corn syrup, and sugar to make the sauce.
- 3
Once sauce bubbles, toss with anchovies to coat evenly.
- 4
Turn off heat, add sesame oil and sesame seeds to finish.
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