Myeolchijeotmuchim

Myeolchijeotmuchim is a Korean side dish known as banchan, made with dried anchovies that have been fermented in a salty brine. The anchovies are typically small and silvery, and their fermentation process gives them a distinctive umami flavor and a slightly chewy texture. Myeolchijeotmuchim is often seasoned with a variety of ingredients, which can include gochugaru (Korean chili flakes), garlic, ginger, soy sauce, sesame oil, and sugar. The specific seasonings can vary greatly depending on regional preferences and individual recipes.

This banchan is a popular accompaniment to rice, providing a salty and savory contrast to the staple grain. It is also frequently used as an ingredient in other Korean dishes, adding depth of flavor to stews, stir-fries, and rice bowls. The preparation method for myeolchijeotmuchim typically involves rehydrating the dried anchovies, then marinating them in the chosen seasoning mixture. Some recipes may involve a quick stir-fry after marinating to enhance the flavors and textures. Due to the fermented nature of the anchovies, myeolchijeotmuchim is a good source of protein and calcium. Its strong flavor profile makes it a polarizing dish for some, while others consider it an essential part of a well-rounded Korean meal.