Savory Anchovy Muchim: A Simple Korean-Inspired Side Dish
#Savory & Flavorful Anchovy (Salted Fish) Muchim#
Living abroad and craving the savory taste of Korean fermented seafood? You can recreate that deliciousness by using canned Italian anchovies (packed in olive oil) to make a flavorful ‘muchim’ (seasoned salad). This recipe offers a unique and satisfying side dish perfect with rice, especially if you’re missing those distinct Korean flavors.
Ingredients- 1 can of Anchovies (packed in olive oil)
- 2 stalks of Scallions or the white part of Green Onions
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Gochugaru (Korean chili flakes, or adjust to taste)
- 1/2 Tbsp Toasted Sesame Seeds
- 1 Tbsp Vinegar
- 1/2 Red Chili (for garnish and a touch of heat)
Cooking Instructions
Step 1
Prepare all the ingredients for the dish. Drain the anchovies from their oil, and wash and pat dry the scallions and red chili.
Step 2
Finely mince the scallions (or the white part of green onions) and the red chili. Mincing them finely ensures the seasoning coats everything evenly and results in a more pleasant texture.
Step 3
Carefully drain as much olive oil as possible from the canned anchovies. Excess oil can make the dish feel greasy. The anchovies themselves will be used whole.
Step 4
Place the drained anchovies in a bowl and mash them finely with a fork or other utensil until they are broken down. The smoother they are, the better the seasoning will incorporate.
Step 5
To the bowl with the mashed anchovies, add the minced garlic, gochugaru (Korean chili flakes), toasted sesame seeds, and vinegar.
Step 6
Next, add the minced garlic that you prepared in step 1. (If you prefer a stronger garlic flavor, feel free to add a little more here.)
Step 7
Add the finely minced red chili prepared earlier. This will add a nice color and a subtle touch of spiciness.
Step 8
Generously add the finely chopped scallions (or the white part of green onions). The mild pungency of the scallions complements the saltiness of the anchovies beautifully.
Step 9
Add a good amount of toasted sesame seeds for a nutty aroma. Adding the sesame seeds during mixing helps release their fragrance.
Step 10
Finally, add the gochugaru for color and a hint of heat. If you’re sensitive to spice, you can reduce the amount or omit it entirely.
Step 11
Add the vinegar to provide a touch of acidity. Vinegar helps to balance the saltiness of the anchovies and enhances their overall flavor profile.
Step 12
Use a spatula or spoon to thoroughly mix all the ingredients in the bowl. Ensure the anchovies are not clumpy and that the seasoning is evenly distributed throughout the mixture.
Step 13
Transfer the well-mixed anchovy muchim to a serving dish. This delicious side dish is perfect spooned over rice or enjoyed alongside other Korean staples. Its savory, umami-rich flavor is sure to whet your appetite and complete your meal!
