Chinese Food

Dried anchovies, known as myeolchi in Korean, iriko in Japanese, or kaeng bphlå in Thai cuisine, are a pantry staple in many Asian households. These tiny, salted fish are celebrated for their umami-rich flavor, versatility, and impressive shelf life. While often overlooked in Western kitchens, dried anchovies offer a unique culinary experience when prepared correctly. This article explores creative and mouthwatering ways to transform these humble ingredients into star dishes, from crispy snacks to hearty soups and vibrant stir-fries.

Understanding Dried Anchovies

Dried anchovies are typically small fish (usually Engraulis japonicus or similar species) that have been sun-dried or oven-dried, often with their heads and guts removed. Their intense salinity and savory taste make them a natural flavor enhancer. Available in varying sizes—from tiny jiri (1-2 cm) to larger kkanari (5-7 cm)—each size lends itself to different cooking methods. Smaller anchovies are ideal for broths or grinding into powders, while larger varieties shine in stir-fries or as standalone snacks.

Selecting and Preparing Dried Anchovies

Quality Matters: Look for anchovies with a golden hue, avoiding those that appear dull or overly brittle (a sign of age). Opt for vacuum-sealed packs or airtight containers to ensure freshness.

Preparation Steps:

1. Rinse Lightly: Soak in cold water for 5-10 minutes to reduce excess salt. Drain and pat dry.
2. Optional: Remove Bones: Larger anchovies can be deboned by gently pressing the tail to loosen the spine, though this step is often skipped for convenience.

Crispy Stir-Fried Dried Anchovies (Bokkeum-Style)

A quintessential Korean side dish (banchan), this recipe balances sweet, salty, and spicy notes.

Ingredients:

• 1 cup dried anchovies (medium size)
• 2 tbsp vegetable oil
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tbsp soy sauce
• 1 tbsp honey or corn syrup
• 1 tbsp sesame seeds
• 1 garlic clove, minced
• 1 green onion, chopped

Instructions:

1. Heat oil in a pan over medium heat. Add anchovies and stir-fry for 3-4 minutes until golden.
2. Push anchovies to one side. Add garlic and gochugaru to the empty space, stirring for 30 seconds until fragrant.
3. Mix everything together. Add soy sauce and honey, tossing to coat.
4. Cook for 2-3 minutes until the sauce thickens. Garnish with sesame seeds and green onions.

Serving Suggestion: Pair with steamed rice, kimchi, and a fried egg for a classic Korean meal.

Deep-Fried Anchovy Snacks with a Twist

Turn dried anchovies into an addictive bar snack or party appetizer.

Ingredients:

• 1 cup dried anchovies (small size)
• 2 cups vegetable oil (for frying)
• 1 tbsp rice flour (for coating)
• 1 tsp black pepper
• 1 lime, zested and juiced
• 1 tsp sugar

Instructions:

1. Toss anchovies with rice flour and black pepper until evenly coated.
2. Heat oil in a deep pan to 350°F (175°C). Fry anchovies in batches for 2-3 minutes until crispy.
3. Drain on paper towels. Toss with lime zest, juice, and sugar while still warm.

Variations:

• Spicy Lime: Add 1 tsp chili powder to the coating.
• Cheesy: Sprinkle with grated Parmesan post-frying.

Anchovy and Tofu Soup (Myeolchi Gukbap)

This comforting broth-based soup highlights the anchovies’ umami depth.

Ingredients:

• 1 cup dried anchovies (large size)
• 8 cups water
• 1 block soft tofu, cubed
• 1 onion, sliced
• 3 garlic cloves, smashed
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 2 green onions, chopped

Instructions:

1. Simmer anchovies, onion, and garlic in water for 20 minutes. Strain the broth.
2. Return broth to the pot. Add tofu and soy sauce. Simmer for 5 minutes.
3. Drizzle with sesame oil and garnish with green onions.

Serving Suggestion: Serve with rice and a side of kimchi for a soothing meal.

Roasted Anchovy and Nut Mix

Elevate your charcuterie board with this savory-sweet trail mix.

Ingredients:

• 1 cup dried anchovies (small size)
• ½ cup mixed nuts (almonds, cashews, peanuts)
• 2 tbsp maple syrup
• 1 tbsp smoked paprika
• 1 tsp sea salt

Instructions:

1. Preheat oven to 300°F (150°C). Toss anchovies and nuts with maple syrup and paprika.
2. Spread on a baking sheet. Roast for 15-20 minutes, stirring halfway.
3. Cool completely before storing in an airtight jar.

Pairing Idea: Serve with a crisp lager or sparkling water.

Anchovy Pesto Pasta

A Mediterranean-inspired twist using dried anchovies as a secret ingredient.

Ingredients:

• 1 cup dried anchovies (ground into powder)
• 1 cup fresh basil
• ½ cup grated Parmesan
• ½ cup olive oil
• 3 garlic cloves
• ½ lemon, juiced
• 8 oz spaghetti

Instructions:

1. Blend anchovy powder, basil, Parmesan, garlic, and lemon juice in a food processor. Drizzle in olive oil until smooth.
2. Cook pasta al dente. Toss with pesto and a splash of pasta water.

Pro Tip: Use anchovy powder as a salt substitute in marinades or dressings.

Anchovy and Vegetable Fried Rice

Transform leftovers into a flavor-packed one-bowl meal.

Ingredients:

• 1 cup dried anchovies (stir-fried until crispy)
• 3 cups cooked rice (day-old works best)
• 1 cup mixed veggies (peas, carrots, corn)
• 2 eggs, beaten
• 2 tbsp soy sauce
• 1 tbsp sesame oil

Instructions:

1. Scramble eggs in a hot pan. Set aside.
2. Stir-fry veggies for 2 minutes. Add rice and soy sauce, breaking up clumps.
3. Fold in eggs and anchovies. Drizzle with sesame oil before serving.

Health Benefits of Dried Anchovies

Beyond their culinary appeal, dried anchovies are a nutritional powerhouse:

• Rich in Protein: A 100g serving provides over 60g of protein.
• Omega-3 Fatty Acids: Support heart and brain health.
• Calcium and Iron: Essential for bone strength and blood circulation.
• Low in Calories: A guilt-free snack at just 300 calories per 100g.

Storing Dried Anchovies

To maintain freshness:

• Airtight Containers: Keep in a cool, dark place away from moisture.
• Refrigerate: For extended shelf life (up to 6 months).
• Freeze: Place in a sealed bag for up to 1 year.

Conclusion

Dried anchovies are more than a pantry afterthought—they’re a gateway to bold flavors and creative cooking. Whether crisped in a pan, simmered in a broth, or blended into a pesto, these tiny fish deliver umami in spades. Experiment with sizes, spices, and pairings to discover your favorite preparation. From quick snacks to elegant dinners, dried anchovies prove that sometimes, the smallest ingredients make the biggest impact.

So, the next time you spot a bag of these salted treasures, don’t hesitate to bring them home. Your taste buds—and your guests—will thank you.