Soy maple glazed anchovies (멸치 볶음 Myulchi Bokkeum)

我其实最出名的Myulchi或Myoelchi Bokkeum among my friends and family. This Korean anchovy side dish is probably one of the dish I make the most. So I’m not sure why I haven’t posted this before…I guess I really didn’t think that it was anything special..but then recently eating at a restaurant, I realized how the taste can vary from the ones that are really bland, to the ones that have the perfect balance of salty and sweet and then the ones that are just overloaded with spice and garlic – making it hard for you to really taste the anchovy at all. Also in terms of texture, it can be too wet and mushy or too hard and gummy – missing the perfectly chewy and crispy range in the middle. Of course, there is the wet version (Jorim) which is supposed to be very soft but we are talking about the dry version here which is called bokkeum (볶음) and that is all about having the right amount of crispness without it being too hard.

Nutrition: Because you eat these anchovies whole including the bones, they are loaded in calcium. My husband says that this is how he was able to grow tall even though he hardly drank any milk while growing up. Myulchi or Korean dried anchovies are also a good source of DHA which is an important nutrient for the brain. So you can see that myulchi bokkeum is really one of the most nutritious lunchbox (doshirak) banchan you can make for your child. And most likely, your child will love the taste of it, so give this a try!

服务：3-4烹饪时间：15分钟：轻松

配料

• 1 c搅拌炒的小干凤尾鱼（볶음bokkeum）
• 1吨植物油
• 1个姜切片（厚1/4）
• 2什丽莎/绿辣椒（可选）
• 用于上光油
  • 1 T soy sauce
  • 1 T sugar
  • 1 T sake or rice wine
  • 1 tsp water
  • 芝麻籽
  • 1/8 tsp garlic powder
  • 1 tsp maple syrup or rice syrup or malt syrup
  • 1/4 tsp sesame oil

Directions

1. Try to buy good quality dried anchovies (마른 멸치 maleun myulchi or myeolchi). They should not be too dry (it should still be somewhat soft and not hard). If the anchovies are really dry it means it’s too old. The best way to judge the quality is to taste them – they should be still soft, chewy and taste not too salty but meaty and even a bit sweet. Here’s a pic of some good quality myulchi and their varying sizes. All these three sizes are good for making myulchi bokkeum.

任何更大的东西，因为内心的味道很痛苦，它真的不适合整体。有些人甚至可能会说左上角的大小太大。但是，如果你和凤尾鱼从魔鬼一起脱掉头部，你可以享受更加肉质的麦克兰·贝克姆。下面是一张照片，显示你如何拿出肠道和头部 - 用一只手握住头部，轻轻地扭转它，并且最有可能将肠道与头部脱颖而出。

2。Prepare the glaze– in a bowl, add soy sauce, sugar, sake, water, garlic powder and sesame seeds. Set aside. Cut shishito peppers into bite size pieces.

3. On medium high heat andbrown ginger in oil (2 min or so) until brown. The essence of ginger will get infused into the oil which will take away any fishy smell from the anchovies.

4。将干燥的凤尾鱼加入热姜油和切割辣椒，培养3-4分钟until they are slightly browned. This step is very important. Make sure you saute enough until the anchovies are well browned before going to the next step.

5。较低的热量并加入酱油釉。搅拌约2分钟。yabo电子游艺直到凤尾鱼均匀戴酱汁。毛毛雨枫糖浆搅拌1 - 2分钟，直到凤尾鱼涂有很好的涂层，并向他们带来光泽。关闭热量。通过淋上一些芝麻油来完成盘子。

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4.64从11.votes

Myeolchi Bokkeum（大豆枫釉凤尾鱼）

Myeolchi Bokkeum是一款经典的韩国配菜，由小型干凤尾鱼制成。这是甜美咸味和美味的。

准备： 2分钟

厨师： 13.分钟

Total Time : 15.分钟

供应： 4祭品

配料

• ▢1杯子搅拌炒的小干凤尾鱼(볶음 bokkeum)
• ▢1Tbsp植物油
• ▢1piece姜切片(1/4 in thick)
• ▢2shishito/green chili peppers(optional)

用于上光油

• ▢1Tbspsoy sauce
• ▢1Tbsp糖
• ▢1Tbsp清酒或米酒
• ▢1tsp水
• ▢1/8tsp蒜粉
• ▢1tspmaple syrup（或米糖浆）
• ▢1/4tsp芝麻油
• ▢芝麻籽

美国习惯-Metric

说明

• Try to buy good quality dried anchovies (마른 멸치 maleun myulchi or myeolchi). They should not be too dry (it should still be somewhat soft and not hard). If the anchovies are really dry it means it's too old. The best way to judge the quality is to taste them - they should be still soft, chewy and taste not too salty but meaty and even a bit sweet. See my post for more info and pics on best kind of myeolchi to use.
• 准备釉料 - 在碗里，加入酱油，糖，缘，水和芝麻。搁置。将瑞士胡椒切成咬合尺寸的碎片。
• 在油中的中高热和棕色姜（2分钟左右）直至棕色。姜的本质将被注入到油中，这将从凤尾鱼带走任何腥味。
• Add dried anchovies and sliced peppers to the hot ginger oil and saute for 3-4 minutes until they are slightly browned. This step is very important. Make sure you sauté enough until the anchovies are well browned before going to the next step.
• 较低的热量并加入酱油釉。搅拌约2分钟。yabo电子游艺直到凤尾鱼均匀戴酱汁。毛毛雨枫糖浆搅拌1 - 2分钟，直到凤尾鱼涂有很好的涂层，并向他们带来光泽。关闭热量。通过淋上一些芝麻油完成。

营养信息：

卡路里：139.kcal.(7%) | Carbohydrates:9g（3％） | Protein:15.g(30%) | Fat:5g(8%) | Saturated Fat:3g（19％） | 胆固醇：7mg（2％） | Sodium:852mg(37%) | Potassium:121.mg（3％） | Fiber:1g（4％） | Sugar:6g(7%) | Vitamin A:220IU（4％） | Vitamin C:47.9mg(58%) | 钙：6mg（1％） | Iron:0.3mg（2％）

作者： yabo电子游艺

课程： 小菜

Cuisine: 韩国人

Keyword: banchan, dried seafood, lunchbox, sweet and savory

Korean类别： Bokkeum(볶음)

你有这个吗？我喜欢看你所做的！在Instagram上标记我@亚博电子游艺kimchimari.或#ki亚博电子游艺mchimari，不要忘记在下面留下评论和评价！

提出建议

Myulchi Bokkeum真的是韩国经典烹饪中最基本的Banchan或侧面菜肴之一。这种干燥的凤尾鱼侧盘是儿童的一个伟大的项目午餐盒子and also inSSAM.(try this instead of pike mackerel or bulgogi in a ssam). Also great with various soups – both spicy and savory/mild flavors.

Storage

大多数市场将在冰箱中储存在冰箱中，但它在室温下保持时味道最佳。由于其盐和糖含量，它将在室温下达到新鲜的日子到一个星期。

变化

通过将酱油减少到1/2 t并添加1/2〜1 t Gouchujang来制作刺激性版本。最近的趋势是在制作Myulchi Bokkeum时添加核桃，切片的杏仁和花生，所以如果你喜欢坚果，这是值得的。