Myeolchi-bokkeum (Glazed Dried Anchovies)
Ingredients
- 100 gEuropean anchovy (dried and very small)
- 2 tbspGrapeseed oil
- 2 pcGarlic (finely minced)
- 2 tbspsoy sauce
- 1 tspWhite sugar
- 2 tbspAgave syrup
- 30 gAlmond with skin (whole or crushed)
- 1 tbspSesame oil
- 1 tbspsesame seeds
- 100 gDried anchovies (headed and gutted if necessary)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 1 week in the refrigerator in an airtight container. Do not reheat to maintain the crunch.
