Korean Braised Anchovy Side Dish
Quick answer
- Total time
- 23 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Made from the same tiny dried anchovies as crunchy myeolchi-bokkeum, this braise goes the other way: the fish soak up a soy and sugar syrup and stay moist and tender inside.
Read more
The heat drops further near the end so they never dry out and turn hard, and as it cools, the glaze thickens around each anchovy.
Ingredients
Instructions
- 1
Shake 120 g small dried anchovies lightly in a sieve to remove large crumbs, but do not rinse them.
Slice 1 green chili on the diagonal and keep it ready so it can go in near the end without overcooking.
- 2
Heat a dry pan over medium heat, add the anchovies, and stir constantly for 1 minute.
Stop once the sharp fishy smell fades and a light toasted aroma appears, before the anchovies darken or turn brittle.
- 3
In a pot, combine 3 tbsp soy sauce, 150 ml water, 1 tbsp sugar, 1 tbsp cooking wine, and 1 tsp minced garlic.
Bring it to a boil over medium heat, stirring until the sugar dissolves fully.
- 4
When the sauce boils, add the toasted anchovies and reduce the heat to low.
Simmer uncovered for about 5 minutes so steam can escape, then fold gently from the bottom as the anchovies darken and soften.
- 5
Keep simmering until only 1 to 2 tbsp liquid remains and a glossy syrup coats the anchovies.
If the pan looks nearly dry, lower the heat further immediately so the glaze thickens without making the anchovies tough.
- 6
Add the sliced green chili and 1 tsp sesame oil, then stir gently for just 1 minute and turn off the heat.
Transfer the anchovies out of the hot pan, because the glaze thickens more as it cools.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Anchovy Rice Balls
small dried anchovies, green chili
Korean Pickled Alpine Leek Leaves
green chili
Korean Aralia Shoot Soy Pickle
green chili