Korean Cooking: Dried Anchovy Side Dish
Dried anchovies have not always been one of my favorite Korean side dishes, but they have become a staple of my mother-in-law’s side dish shipments and have inched up the likability scale for me. I can’t ever remember my mother cooking with anchovies, so the first time I saw them on the table I wasn’t quite sure how I felt about them. Slowly but surely though, this dried anchovy side dish (멸치볶음) has become one that I look forward to seeing on the table, so I learned how to cook them myself.
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Ingredients
- 2 cups Dried Anchovies
- Canola Oil
- 1 Tbs Brown Rice Syrup
- 2 Tbs Sugar
- 4 Cloves of Garlic
- 2 Spicy Green Peppers
Directions
1. In a small bowl mix the sugar, garlic and 2 Tbs of water. Put to the side.
2. Put the oil in a frying pan and let it heat up. Place the anchovies in the pan and let cook for one minute.
3. Add the mixture on the side along with the syrup to the frying pan and mix well. Let it fry for about 10 minutes.
4. Remove from heat and enjoy.
I should say that this batch doesn’t taste exactly like my mother-in-law’s, but as my husband says, side dishes are different depending on what region of the country you’re in. As my mother-in-law is from Busan, most of her side dishes tend to be saltier than their northern counterparts. That doesn’t mean that this is any less delicious, but I will plan on asking her for her recipe when I visit her next. Until then, this will suit just fine on our table.
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