Chef Lee Bo-eun’s Beloved Anchovy Stew (Myulchi Jorim)
Sweet & Savory Anchovy Stew: A Rice-Stealing Side Dish
Introducing a national side dish recipe loved by the whole family, from culinary researcher Lee Bo-eun! This Myulchi Jorim (braised anchovies) is packed with a sweet and savory sauce that will have you reaching for more, making it a true rice thief. It’s an irresistible side dish perfect for any meal.
Main Ingredients
- 100g medium anchovies
- 3 Tbsp cooking oil
Cooking Instructions
Step 1
First, heat a pan over high heat until very hot. Reduce the heat to low, add 100g of medium anchovies to the dry pan, and stir-fry for about 1 minute. This step helps to remove the fishy odor and moisture, resulting in a nuttier and crispier texture.
Step 2
After stir-frying for 1 minute, place the anchovies in a sieve to remove any broken pieces or powder. Set them aside separately. This process ensures that the braising sauce can better penetrate the anchovies later.
Step 3
Now, prepare a clean, separate pan. With the heat off, add all the braising sauce ingredients into the pan. These include 3 Tbsp cooking oil, 2 Tbsp sugar, 1 Tbsp minced garlic, 1 Tbsp soy sauce, 3 Tbsp cooking wine (mirin), and 3 Tbsp gochujang. Mix them thoroughly until smooth, ensuring there are no lumps. Pre-mixing the sauce makes the cooking process easier.
Step 4
Once the pre-mixed sauce begins to simmer gently around the edges of the pan (when it starts to flow sluggishly), add 1/2 Tbsp of ginger juice. Then, turn on the heat and let the sauce come to a rolling boil. Boiling the sauce allows the ingredients to meld together and develop a richer flavor.
Step 5
When the sauce is vigorously boiling, turn off the heat. Add the 100g of stir-fried anchovies and gently toss them to coat evenly with the sauce. Be careful not to break the anchovies as you mix them.
Step 6
Once the sauce is well distributed over the anchovies, turn the heat back on and simmer gently for about 1 to 2 minutes. This short simmering time allows the flavors to seep into the anchovies, creating a deeper taste. Be careful not to overcook, as the anchovies can become too hard.
Step 7
Turn off the heat and stir in 2 Tbsp of corn syrup (mulyeot). This adds a glossy finish and a deeper sweetness to the dish. Corn syrup helps to give the Myulchi Jorim a beautiful sheen and enhances its overall savory profile.
Step 8
Finally, add 1 Tbsp each of toasted sesame seeds and toasted perilla seed powder, and mix well. Garnish with finely chopped scallions for a visually appealing presentation and an added layer of fresh flavor. Enjoy your delicious Myulchi Jorim!
