Myeolchi (Dried Anchovies)
韓国ダシの王様！内臓を取ってから煮出す銀色の小魚
Description
Dried anchovies. The absolute king of Korean broth. Every home stocks them. Used fundamentally for soups, or stir-fried sweet-and-spicy.
Classification: Everyone, Dried Seafood, Broth King, Calcium
Shops selling Myeolchi (Dried Anchovies)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
Instructions
- For broth, meticulously remove the head and black guts to prevent bitterness. Dry-roast lightly, then boil.
Learn more Substitutes, pairings, tips
Key spices
Intense anchovy umami(Inosinic acid)
Substitutes at Japanese supermarkets
Japanese Niboshi (Iriko)
Pairing
Dashima (Kelp) / Sujebi
Trivia
[Difference] Used like Japanese Dashi, but Korean cooks place massive importance on 'removing the guts' to ensure a bitterness-free umami.
Eating tips & etiquette
[Unique Culture] Large ones for broth are discarded. Tiny ones are stir-fried with corn syrup and nuts into a sweet-salty side dish.
Allergen
Fish