Homemade Dried Anchovies
Fresh anchovies are briefly cured with a simple salt-sugar mixture and then fully dehydrated at low temperature. This method produces the classic East Asian dried anchovies (Myeolchi), used as a broth base or crispy snack. The intense umami flavor develops through the concentration of fish proteins during the drying process.
Ingredients(for 1 kg)
Instructions
Cleaning & Preparation
30 min.Thoroughly wash fresh anchovies under cold water. Remove gills (optionally the head), but leave the body whole. Pat dry with paper towels.
Short Curing
2 hrs.Combine salt, sugar, rice vinegar, and white pepper. Evenly rub the anchovies with the mixture and cure covered in the refrigerator for 2 hours. Then briefly rinse and dry very thoroughly.
Dehydrating
12-16 hrs.Spread anchovies flat without overlapping on dehydrator trays. Dry at 63 °C for 12-16 hours. The fish are done when completely hard, dry, and slightly flexible but no longer sticky.
Conditioning & Storage
24 hrs.Place dried anchovies in an open bowl and condition at room temperature for 24 hours, turning daily. Then pack in vacuum bags or airtight jars and store in a cool place.
Pro Tip
Very fresh anchovies are crucial for the final product. For Korean use as a broth base (Myeolchi-Bokkeum), the dried anchovies can additionally be briefly pan-toasted with a little sesame and soy sauce.
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