Korean Dried Anchovy Side Dish (Two Recipes)

Method7 steps · about 25 min

1. 1

   Step 1: Spicy medium-anchovy version: Toast dried anchovies (3.5 oz medium) in a skillet over medium heat for 2 minutes. Remove from the skillet and set aside.

   Uses 3.5 oz medium size dried anchovies

2. 2

   Step 2: Combine all the sauce ingredients, except the green chili, in a small mixing bowl. Pour the sauce in a skillet and bring it to a boil, letting it thicken slightly.

   Uses 2 tbsp oil · 2 tbsp Korean chili paste (gochujang) · 1/2 tbsp Korean chili flakes (gochugaru) · 2 tbsp sweet rice wine (mirim) · 2 tbsp Korean corn syrup · 1/2 tbsp sugar · 1/2 tsp ginger paste · 2 tsp sesame oil

3. 3

   Step 3: Return the anchovies and green chili (1) slices (if using) to the skillet and toss to coat with the sauce. Garnish with toasted sesame seeds (1 tbsp)

   Uses 1 fresh green chili (seeded and sliced, optional) · 1 tbsp toasted sesame seeds · prepared toasted medium anchovies · prepared spicy glaze

4. 4

   Step 4: Soy-glazed tiny-anchovy version: Toast dried anchovies in a skillet over medium heat for 2 minutes. Remove from the skillet and set aside.

   Uses 3.5 oz tiny dried anchovies (jiri myulchi)

5. 5

   Step 5: Heat oil (1 tbsp) in a skillet over medium heat. Add the garlic (3 cloves) and chili slices and fry until fragrant, about 30 seconds.

   Uses 1 tbsp oil · 3 cloves garlic (sliced) · 1 green chili (seeded and sliced)

6. 6

   Step 6: In a small bowl, mix together soy sauce (1 tbsp), sugar (1 tbsp), corn syrup and sesame oil (2 tsp). Pour in the sauce mixture, bring to a boil, letting it thicken a bit so that it is glaze-like.

   Uses 1 tbsp soy sauce · 1 tbsp sugar · 2 tbsp Korean corn syrup · 2 tsp sesame oil

7. 7

   Step 7: Remove the skillet from the heat and add the anchovies and peanuts. Toss all together so the anchovies and peanuts are well coated with the sauce. Sprinkle on toasted sesame seeds (1 tbsp) to finish it off.

   Uses 1/4 cup roasted peanut · 1 tbsp toasted sesame seeds · prepared toasted tiny anchovies · prepared soy glaze