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.
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Instructions
- 1
Dry-toast anchovies for 1 minute to reduce fishy notes.
- 2
Boil soy sauce, water, sugar, wine, and garlic in a pot.
- 3
Add anchovies and reduce to medium-low heat.
- 4
Braise for 7 minutes until sauce is mostly reduced.
- 5
Add chili and sesame oil, then cook 1 more minute.
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