Baguhan
Korean
Kimchi Jjigae (Kimchi Stew)
Pinagmulan: Traditional
30 min3420 kcal
Walang gatas🌶️🌶️
Myeolchi-bokkeum (Stir-fried Anchovies)
Tiny dried anchovies toasted and tossed in a glossy sweet soy glaze until crisp and sticky — the little banchan that lives in every Korean fridge.
Pinagmulan
Recipe ni Korean home kitchens · 🏠 Home cook
Korean home-style banchan / 한국 밑반찬 — Myeolchi-bokkeum is a stir-fried side dish (banchan) of small dried anchovies in a sweet soy glaze. Cheap, protein-rich and long-keeping, it is one of the most common everyday Korean side dishes.
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Panoorin habang niluluto · 3 na video
⏱ 20 min🍽 6 na serving🔥 150 kcal🇰🇷 South Korea
PescatarianWalang gatas
Mga hakbang
Toast the dry anchovies in a dry pan over medium heat for a minute or two to drive off any fishy edge, then tip them out.
💡 Sift out the fine dust and any large heads first for a cleaner, less bitter result.
Wipe the pan, add the oil and garlic, and warm gently until fragrant.
Pour in the soy, sugar, rice syrup and mirin and let the sauce bubble into a light syrup.
Return the anchovies and toss quickly over low heat until every one is glossed and sticky — don't overcook or they harden.
Turn off the heat, finish with sesame oil and seeds, and cool before storing.
💡 Mga tip
- Add the syrup off high heat and toss fast — the anchovies go rock-hard if the glaze cooks too long.
- Keeps well for a week or more in the fridge, making it a classic make-ahead mit-banchan.
- For a spicy version, add gochugaru or sliced chili with the sauce.
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