"바삭하고 달콤 짭조름한 한국인의 대표 밑반찬."
Estimated Nutrition
Ingredients
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Main: 100g small dried anchovies
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Subs: 30-50g nuts, 3-5 garlic cloves
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Seasoning: Soy sauce, sugar, mirin, oligosaccharide, sesame oil, sesame seeds
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[재료]
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주재료: 잔멸치
100g
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부재료: 견과류 30~50g, 마늘
3~5알
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양념: 간장, 설탕, 맛술, 올리고당, 참기름, 통깨
Local Substitutes
Instead of Dried anchovies (myulchi)
Use: Dried sardines or small dried fish
Reason: Similar texture and umami profile
Instead of Sesame seeds
Use: Sunflower seeds
Reason: Similar crunch and nutritional value
Instead of Sesame oil
Use: Extra virgin olive oil
Reason: Similar aromatic finishing oil
🧑🍳 Cooking Instructions
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1
Pre-treating: Stir-fry anchovies in a dry pan to remove moisture.
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2
Preparation: Sauté sliced garlic (and nuts) in cooking oil.
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3
Adding Anchovies: Mix well over medium-low heat.
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4
Seasoning: Add mirin, soy sauce, and sugar to glaze.
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5
Glazing: Add oligosaccharide to finish, careful not to overheat.
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6
Cooling: Sprinkle sesame oil/seeds and spread out to cool for crunch.
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7
조리방법
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8
멸치 전처리: 마른 팬에 멸치를 볶아 비린내 제거
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9
부재료 준비: 팬에 마늘(견과류)을 볶음
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10
멸치 넣기: 중약불에서 기름 코팅
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11
양념하기: 간장, 설탕, 맛술로 풍미 입히기
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12
윤기 내기: 올리고당을 넣어 빠르게 버무림
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13
마무리: 참기름, 통깨를 뿌리고 넓게 펴서 식힘
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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