Seasoned dried anchovies-Myeolchi-muchim 멸치무침- Question..

Home Forums Korean food discussion Seasoned dried anchovies-Myeolchi-muchim 멸치무침- Question..

This topic contains 2 replies, has 2 voices, and was last updated by  Steven VanAernem 2 months, 1 week ago.

  • Author
    Posts
  • #81837

    Steven VanAernem
    Participant

    Hi everyone. I bought a 1 pound box of dried anchovies from my local Korean market to make this recipe and others. Problem is, they were in the freezer section of the store, so when they thaw out, they are quite wet and no longer crispy. What is the best way to get them crisp again? Oven? Skillet? Dry pan or oiled? Any help at all would be most appreciated. Thank you.

    Attachments:
  • #81859

    Maangchi
    Keymaster

    You can dry them out in the open air or on the kitchen counter. Just take them out and put them in a large shallow basket or large baking sheet and let them dry out a bit for a couple of hours. They shouldn’t be too dry, they should still be a little moist. Then put them into a plastic bag or zipper lock bag and put them in the freezer.

    • #81862

      Steven VanAernem
      Participant

      Thank you Maanchi, worked perfectly.
      I have one other question if I may? Could I use sweet chili sauce (Mae Ploy), instead of the rice or corn syrup, or would this change the flavor too much? Thank you so much for this site and all the knowledge. I am here almost everyday just to learn something new.

You must be logged in to reply to this topic.