Korean Anchovy Rice Balls
Toast 35 g dried small anchovies in a dry pan over medium heat for 1 to 2 minutes, until they sound lightly crisp. Turn the heat to low and stir in 1 tbsp soy sauce (about 2/3 tbsp if the anchovies taste very salty) and 1 tbsp oligosaccharide syrup for 40 to 60 seconds, just until glossy and before the syrup darkens. Mix them into warm rice with cutting motions so the grains do not turn pasty, and shape the balls while the rice is still warm.
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Toasted in a dry pan until they crackle, the tiny anchovies get just a glaze of soy sauce and oligosaccharide syrup before being mixed into warm rice.
Read more
Anchovies vary in saltiness from one package to the next, and saltier ones call for less soy sauce. Packed for a picnic, the rice balls taste much the same once cool.
Ingredients
Instructions
- 1
Preheat a dry pan over medium heat, then add 35 g dried small anchovies.
Toast for 1 to 2 minutes, shaking often, until the moisture evaporates and the anchovies sound lightly crisp instead of damp.
- 2
If the anchovies taste very salty, use only about 2/3 tablespoon soy sauce.
Reduce the heat to low, then add the selected amount of soy sauce (normally 1 tablespoon) and 1 tablespoon oligosaccharide syrup. Stir quickly for 40 to 60 seconds, coating the anchovies just until glossy before the syrup darkens.
- 3
When the seasoning thickens and clings to the pan, turn off the heat immediately and stir with the residual heat.
- 4
Place 360 g warm cooked rice in a large bowl.
Add the glazed anchovies, 1.5 tablespoons sesame oil, 1 tablespoon sesame seeds, and 8 g roasted seaweed flakes while the rice is still pliable.
- 5
Mix with a rice paddle using cutting motions so the grains do not become pasty.
For a spicy version, add 0.5 tablespoon minced chili pepper and fold until it is evenly distributed.
- 6
Lightly dampen hands with water or sesame oil, then shape the mixture while the rice is warm.
Press each portion firmly into bite-size balls, and coat with extra seaweed flakes before serving if desired.
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