Myeolchi Bokkeum (Soy Maple Glazed Anchovies)




  1. Glaze: add all the ingredients for glaze in a bowl and set aside. Cut shishito peppers into bite-size pieces.
  2. On medium-high heat brown 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.
  3. 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.
  4. Lower heat and add soy sauce glaze to the pan. Stir for about 2 min. until anchovies are evenly glazed with the sauce. Drizzle maple syrup and stir for another 1 - 2 min until anchovies are well coated and have a sheen to them. Turn off heat. Finish by drizzling some sesame oil.