Myeolchi-bokkeum (Glazed Dried Anchovies)

Small anchovies with a satisfying crunch, coated in a dark, glossy glaze. The balance between sea salt and caramelized sugar creates a sticky, addictive texture.

• Prep time: 5 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 269
• Protein: 12 g
• Carbs: 9 g
• Fat: 20 g

Ingredients

• 100 g European anchovy ( dried and very small )
• 2 tbsp Grapeseed oil
• 2 piece Garlic ( finely minced )
• 2 tbsp soy sauce
• 1 tsp White sugar
• 2 tbsp Agave syrup
• 30 g Almond with skin optional ( whole or crushed )
• 1 tbsp Sesame oil
• 1 tbsp sesame seeds
• 100 g Dried anchovies ( headed and gutted if necessary )

Instructions

1. Dry toasting

   Heat a pan over medium heat without any fat. Toss in the dried anchovies. Stir constantly for 3 to 4 minutes until they become brittle and the fishy smell is replaced by a toasted aroma.

2. Sauté aromatics

   Remove the anchovies. In the same pan, pour the grape seed oil and minced garlic. Let the garlic color very slightly without burning to infuse the oil.

3. Syrup reduction

   Add the soy sauce, sugar, and agave syrup. Increase the heat. When the mixture starts bubbling vigorously and thickens enough to coat the spatula, turn the heat to low.

4. Coating and finishing

   Return the anchovies and almonds to the pan. Mix vigorously so every piece is glossy and sticky. Turn off the heat, then add the sesame oil and sesame seeds to preserve their aromas.

Chef's tips

• Don't skip the dry toasting; it's what removes moisture and the strong fishy smell.
• Agave syrup provides that mirror-like shine typical of Korean banchans.
• If you want heat, add a spoonful of gochugaru to the sauce.

Storage

Keeps for 1 week in the refrigerator in an airtight container. Do not reheat to maintain the crunch.