Korean
Korean - Banchan
Myeolchi Bokkeum
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 100g large dried anchovies (myeolchi), gutted
- • 1 tbsp vegetable oil
- • 2 tbsp soy sauce
- • 1 tbsp rice syrup or corn syrup
- • 1 tbsp sugar
- • 1 tbsp gochugaru (Korean chili flakes)
- • 2 cloves garlic, minced
- • 1 tsp toasted sesame oil
- • 2 tsp toasted sesame seeds
Preparation Steps
1
Phase 1
Wipe the anchovies with a dry cloth; halve large ones lengthwise.
2
Phase 2
Heat vegetable oil in a pan over medium-low heat and stir-fry the anchovies for 3-4 minutes until crisp.
3
Phase 3
Push the anchovies to one side, add garlic, gochugaru, soy sauce, rice syrup, and sugar to the empty side, and let it bubble into a glaze.
4
Phase 4
Toss the anchovies through the glaze until every piece is evenly coated and sticky.
5
Phase 5
Off the heat, drizzle with sesame oil and sprinkle with sesame seeds; cool completely before serving so they stay crisp.