← Nouns Cooking · Korean

Ingredients

• 85 g small dried anchovies (jiri myeolchi)
• 1½ tbsp Vegetable oil
• 3 cloves Garlic, thinly sliced
• 1 Green chilli, sliced (optional)
• 40 g walnuts, almonds or peanuts (optional)
• ½ tbsp Soy sauce
• 2 tbsp rice wine or mirin
• 2 tsp Sugar
• 1 tbsp honey or rice syrup
• 1 tsp Toasted sesame oil
• 1 tsp Sesame seeds

Method

1. Shake the anchovies in a sieve to get rid of dust and broken bits.
2. Toast them in a dry frying pan over medium heat for 2–3 min, stirring, until crisp and fragrant. Tip them back into the sieve and shake again.
3. Add the oil to the pan and fry the garlic, chilli and nuts over medium heat for 1 minute. Add the soy sauce, rice wine and sugar and let it bubble for 30 seconds.
4. Return the anchovies and toss for 1–2 min until evenly glazed. Take the pan off the heat and stir in the honey, sesame oil and sesame seeds.
5. Spread out on a plate to cool so they stay crisp and separate, then keep in an airtight box in the fridge for up to 2 weeks.

Tips

• Add the honey off the heat: cooked too long, the glaze sets hard and sticky.
• For a spicy version, stir 1/2 tbsp gochujang into the sauce. If you use the nuts, the dish is no longer nut-free.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang FutureDish