spicy dried whitebait

Spicy Dried Anchovies: A Culinary Guide

Spicy dried anchovies, or *myeolchi muchim* in Korean, are a beloved savory snack and side dish, prized for their bold, umami-rich flavor. Here’s a simple guide to making them at home.

Ingredients: 200g dried anchovies, 2 tbsp gochugaru (Korean chili flakes), 1 tbsp soy sauce, 1 tbsp sugar, 1 tbsp sesame oil, 1 minced garlic clove, 1 tsp sesame seeds, and a pinch of black pepper.

Steps:

1. Prep the anchovies: Rinse dried anchovies under cold water and pat dry with a paper towel. Remove any heads or if desired, leave them whole for a crunchier texture.

2. Make the sauce: In a bowl, mix gochugaru, soy sauce, sugar, garlic, sesame oil, and black pepper until the sugar dissolves.

3. Combine: Toss the anchovies in the sauce, ensuring each piece is evenly coated. Let them marinate for 15–20 minutes.

4. Cook: Heat a pan over medium-low heat. Add the anchovies and stir-fry for 3–5 minutes until fragrant and slightly crispy. Be careful not to burn them.

5. Finish: Sprinkle sesame seeds and toss. Serve warm as a side dish with rice or as a beer snack.

Tips: For extra crunch, toast the anchovies briefly before marinating. Adjust spice levels by varying gochugaru. Store in an airtight container for up to a week.

This versatile dish adds a fiery kick to meals and is easy to customize with nuts or dried chili peppers. Enjoy the perfect balance of spicy, savory, and nutty flavors!