Easy Banchan for Your Tired Soul! Myeolchi Bokkeum | 😊 ❤️ 멸치볶음 | Stir Fried Anchovy Mit Banchan

The first time I had myeolchi bokkeum was in an airplane when I moved from the Philippines to the US--I was 20. The plane had a stopover in Incheon Airport in South Korea. I scream inside whenever a plane reloads in a Korean or Japanese airport. There's a really good chance that the food will be so much better than the food served and supplied from Europe or US. Is it just me? Do you find the food better too? The stir fried anchovy side dish I had in the airplane was simple, sweet, and salty. But it stayed in my mind a few weeks after trying it. It reminded me of the similar anchovy snacks we get from all over the Philippines. The only difference is that myeolchi bokkeum is usually made of tiny anchovies and lightly seasoned with soy sauce and rice syrup, while the ones we get in the Philippines are made of larger anchovies and harshly coated with a lot of sugar and chili powder. It's like when a potato chip and a spicy fish candy made babies. It's a weird idea, but it works.

You'd love that myeolchi bokkeum's main ingredient is salted and sun-dried--ancient methods of food preservation you'd see all over the world: meat like ham and beef jerky, seafood like bottarga (fish eggs) from Italy which is also known as the truffle of the sea, Spain's ham of the sea--mojama, bacalao (salted cod)--which you'd also find in Norway, squid jerky and almost all the fish you know, you'd see salted and dried in Asia, fruits, vegetables, and hundreds of dairy--there are 1,800 different kinds of cheese, you name it, everything can be salted and/or dehydrated to sustainably conserve and preserve food.

Myeolchi Bokkeum (멸치볶음) is a mit banchan (밑반찬)--essential and well preserved side dish that is usually always present in a traditional Korean table. Whenever you'd eat in a Korean restaurant here in the states or in Korea, there is a high probability that you'd see this crunchy, sweet, and salty anchovy dish on your table. It's easy to serve, easy to make, and keeps in the fridge for days. It can be eaten with plain rice, stuffed in gimbap (Korean seaweed rice roll), served in a temaki (hand roll), or by itself with a glass of makgeolli (traditional rice wine).

#comfortfood #cookwithme #easyrecipe

Видео Easy Banchan for Your Tired Soul! Myeolchi Bokkeum | 😊 ❤️ 멸치볶음 | Stir Fried Anchovy Mit Banchan канала KENO -- Good Vibes Only