Ingredients
Units
Scale
- 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
