Anchovy Banchan Recipe & Video
Hey there, foodies! Today, I’m excited to share with you a recipe that’s not only close to my heart but also a staple in Korean cuisine—Anchovy Banchan. This dish is all about those extra-small dried anchovies (Jiri myeolchi/Janmyeolchi) packed with flavor and texture. They’re perfect for pairing with any meal, especially with freshly cooked warm rice!
Why Anchovy Banchan Holds a Special Place in My Heart
Growing up, my older sister used to whip up the most amazing anchovy banchan. (Don’t get me wrong, I love my mom’s Anchovy with Shishito pepper banchan, too! One of my absolute favorites!!) She’d toss in Cheongyang gochu (Korean spicy chilis), which added a delightful kick to the dish. The result? Crispy, savory, sweet, and spicy perfection in every bite. It’s a dish that not only satisfies the taste buds but also brings back waves of nostalgia.
Cooking Up Anchovy Banchan: A Step-by-Step Guide
Let’s dive into how you can recreate this Korean favorite in your kitchen!
Toasting the Anchovies to Perfection Start by heating a medium skillet over medium heat. Add your dried anchovies and dry-toast them until they turn crispy and slightly browned, about 10 to 12 minutes. Stir occasionally to ensure even toasting. Once done, transfer them to a wide plate to cool down and maintain their crunchiness.
Creating the Flavorful Sauce Rinse the skillet quickly and return it to the stove. Add a tablespoon of cooking oil (avocado oil works great here), soy sauce, your choice of sweetener (agave nectar, maple syrup, honey), mirin (or water if you prefer), chopped garlic, and a pinch of black pepper. Bring this delightful concoction to a boil over medium heat, then let it simmer for 4 to 5 minutes until the sauce thickens slightly.
Bringing It All Together Once the sauce is ready, add the toasted anchovies back into the skillet and stir well to coat them evenly with the sauce. For those who enjoy a bit of heat, toss in thinly sliced serrano chilis and cook for an additional minute. If spice isn’t your thing, feel free to skip this step or substitute with chopped nuts for added texture and flavor.
Finishing Touches and Serving Suggestions Transfer your anchovy banchan onto a wide plate, spreading them out to cool while preserving their crispiness. A sprinkle of sesame seeds adds a nice finishing touch. This dish pairs beautifully with steamed rice, but it’s versatile enough to accompany rice balls, sushi rolls, or even as a topping for bibimbap.
Why I Love Green Tea Rice with Anchovy Banchan
On hot days when my appetite needs a gentle nudge, nothing beats a comforting bowl of porridge, nurungi (Korean burnt rice porridge), or my personal favorite—green tea rice with anchovy banchan. Green tea rice is a breeze to make: mix freshly brewed green tea or matcha with cooked rice, hot or cold, for a refreshing twist.
So, There You Have It
Next time you’re craving a taste of Korea or looking to spice up your meals with something new, give anchovy banchan a try. It’s a dish that’s as versatile as it is delicious, bringing together bold flavors and a satisfying crunch in every bite. Whether you enjoy it solo or paired with your favorite dishes, anchovy banchan will surely become a new favorite at your table. Happy cooking!
Anchovy Banchan (Jan-Myeolchi Bokkeum)
- Total Time: 20 mins
- Yield: 8 1x
Ingredients
- 6 oz extra small dried anchovies (Jiri myeolchi/Janmyeolchi)
- 1 tbsp cooking oil (I used avocado oil)
- 3 tbsp soy sauce
- 2 1/2 tbsp agave nectar, maple syrup, honey, or your choice of sweetener
- 2 tbsp mirin or water
- 5 to 6 cloves garlic, chopped
- A pinch of black pepper
- 1 to 3 serrano chilis, thinly sliced (optional)
Instructions
- Heat a medium skillet over medium heat. Add the dried anchovies. Dry-toast them until crispy and slightly browned, about 10 to 12 minutes, stirring occasionally. Remove from heat and transfer to a wide plate to cool and prevent them from becoming soggy. Set aside.
- Quickly rinse the skillet and return it to the stove. Add cooking oil, soy sauce, agave nectar, mirin, garlic, and black pepper to the skillet. Bring to a boil over medium heat. Let it simmer for 4 to 5 minutes or until the sauce thickens slightly.
- Add the toasted anchovies to the skillet and stir to coat them evenly with the sauce.
- Stir in the sliced serrano chilis and cook for 1 minute. If you prefer less spice, you can omit the chilis. In Korea, it’s common to add chopped nuts to milden and add nutritional value to the dish.
- Transfer the anchovies to a wide plate and spread them out to cool while maintaining their crispiness. Sprinkle with sesame seeds to taste.
- Serve this anchovy banchan with any meal you like, but it pairs especially well with rice. It can also be used in rice balls (onigiri), kimbap, or added to bibimbap. Personally, I enjoy it with porridge, nurungji (burnt rice porridge), or green tea rice. Enjoy!
Notes
Green tea rice: Mix freshly brewed green tea or matcha with cooked rice, hot or cold, for a refreshing twist.
- Cook Time: 20 mins
