AI-generated imageNo-Cook Tangy Spicy Myeolchi-Muchim (Seasoned Tiny Anchovies, 4)
A quick Korean banchan made by tossing ready-to-eat tiny dried anchovies in a spicy, tangy soy dressing, not stir-frying them.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Finely chop the scallion. Use food-grade, ready-to-eat tiny anchovies with no off smell or dampness; do not wash or stir-fry them.
- 02
In a bowl, mix chili flakes, soy sauce, vinegar, rice syrup, garlic, most of the scallion, sesame seeds and 2 tsp sesame oil.
- 03
Add the anchovies and toss gently until evenly coated; finish with the remaining 1 tsp sesame oil and scallion.
- 04
Serve with rice promptly. Dressing softens the anchovies; refrigerate leftovers promptly rather than leaving them at room temperature.
Helpful source links
Before you cook
Contains fish and sesame; soy sauce contains soy and may contain wheat. Use only anchovies sold ready-to-eat, maintain clean utensils, and refrigerate leftovers within 2 hours; best eaten promptly.
Allergens: FISH, SOY, WHEAT_POSSIBLE_IN_SOY_SAUCE, SESAME
Image & source credits
AI-generated image.
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