I’ve always admired how the Koreans are able to prepare a sumptuous meal for the whole family, with lots of beautiful Mitbanchan aka side dishes, served with rice at every meal. One of the side dishes that is commonly served in any Korean cuisine is Jan-Myeolchi Bookkeum (멸치볶음) or spicy dried anchovies. Crispy dried anchovies, with nicely coated tasty seasoning sauce mixed with the fragrant sesame seeds, take only a few minutes to prepare. Best of all, this delicious banchan can be kept for up to a week and can be served as it is right out of the fridge. It is so delectable and goes perfectly with rice, noodle or even just on its own. Even hubby who dislikes anchovies also agrees that they are addictive.
Spicy Dried Anchovies (Jan-Myeolchi Bookkeum) Recipe
Serves: 1-2 pax / Prep Time: 1-2 minutes / Cook Time: 4 minutes / Level of Difficulty: Simple
- 1/2 cup tiny anchovies
- 1 tbsp. olive oil
- 1 tsp. sesame oil
- 1 tsp. sesame seeds
- 2 tbsp. Korean hot pepper paste
- 1 tbsp. white sugar
- 2 cloves garlic (finely minced)
- 1 tbsp. water
1. Mix the sauce ingredients in a small bowl and set it aside.
2. Sauté the anchovies in a pan or pot over low heat for approximately 1 minute. This step helps to reduce the ‘fishy’ smell of anchovies.
3. Add in the olive oil and stir the anchovies over medium heat for another minute or until fragrant.
4. Turn the heat down to low heat. Push the cooked anchovies to one side of the pot or pan, away from the heat.
5. Add the sauce to another side of the pot or pan and tip it over, so that only the sauce is cooked over the heat. Allow the sauce to simmer slowly until the sauce looks shiny.
6. Stir and mix the anchovies with the sauce. Remove them from the heat.
7. Add in sesame oil and sesame seeds to the anchovies. Mix well and serve them on a side dish plate with hot steamed rice.
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