Anchovies Side Dish 멸치볶음
When I was little, there were just a few handful of things that were on rotation on the menu. Spam, rice, soup,kimchi, seaweed wraps, and these anchovies. I remember mom taking a scoop of hot rice with a few drops of soy sauce and mixing it with generous smudges of butter. We’d eat it with this ‘banchan’ (side dish). Stir fried anchovies were a common staple in our household. Crunchy, nutty, easy to prepare, and lasting just about forever, we almost always had this on our table.
My hope is that you’ll at least try this once in your life. Anchovies are the unsung heroes, the underdog, never able to claim shotgun and instead, shoved in the back seat. However, they’re taken advantage of for so many dishes. Just ask any Italian. For Korean cuisine, anchovies are used for making broths, eaten as a banchan, dukbokee (my next video for spicy rice cakes), or in my pops case, eaten straight up dipped into gochujang aka hot pepper paste-he’ll often eat this with wedges of raw onion.
I would highly recommend obtaining teeny, tiny Anchovies as I really like their nuttier flavor. I would reserve larger ones for stocks.
- 1½ c dried baby anchovies
- 3 tb soy sauce
- 1 tb sesame oil
- 2 tb honey
- 1 tb sugar
- 1 tb sesame seed
- Toast your anchovies until they’ve attained a golden color (this will enhance its nuttiness)
- In a bowl, stir together the rest of your ingredients.
- When your anchovies are “tan” enough, tip in your sauce and stir until it begins to caramelize slightly and thicken.
Hoping you’ll give new things a try …
Your Squishy Monster