Peanut Noodles, 땅콩국수

Myeolchissambap (멸치쌈밥) is a traditional and flavorful Korean dish that hails from the southern coastal regions of Korea, particularly the Gyeongsangnam-do province, with cities like Tongyeong and Namhae being especially known for it. The name itself is quite descriptive: “myeolchi” (멸치) means anchovies, and “ssambap” (쌈밥) refers to rice wrapped in leafy vegetables.

The core of Myeolchissambap lies in the delightful contrast between the intensely savory and slightly spicy simmered anchovies and the fresh, crisp variety of leafy greens used for wrapping. It’s a dish that truly embodies the Korean concept of “ssam” (쌈), where ingredients are wrapped together to create a balanced and flavorful bite.

How it’s Typically Enjoyed:

To eat Myeolchissambap, you typically take a fresh leaf – this could be anything from lettuce and perilla leaves (kkaennip, 깻잎) to cabbage or even blanched seaweed like kelp (dasima, 다시마). You then place a spoonful of fluffy rice and a generous portion of the simmered anchovies (along with some of the flavorful sauce) in the center of the leaf. Often, people will add a thin slice of raw garlic, a dab of ssamjang (쌈장, a thick, spicy soybean paste), or a sliver of chili pepper for an extra kick. Finally, you fold or wrap the leaf around the fillings and enjoy the explosion of flavors and textures in one satisfying bite!

Myeolchissambap Recipe (General Guide):

While I couldn’t find a specific recipe in my current search results, here’s a general idea of how Myeolchissambap is prepared:

Prepare the Anchovies: Use dried anchovies specifically meant for broth-making (국물용 멸치). Clean them by removing their heads and any visible innards. This helps to reduce any potential bitterness.
Make the Seasoning Sauce: In a bowl, combine ingredients for the sauce. This usually includes:
- Korean chili powder (gochugaru, 고춧가루) for spice
- Soy sauce (ganjang, 간장) for savory depth
- Minced garlic (dajin maneul, 다진 마늘) for aroma
- Minced ginger (dajin saenggang, 다진 생강) for a hint of warmth
- Korean soybean paste (doenjang, 된장) for a rich, earthy flavor
- Korean chili paste (gochujang, 고추장) for added spice and sweetness
- Sugar (seoltang, 설탕) or another sweetener to balance the flavors
- Water or anchovy broth to help create the sauce consistency.
Simmer the Anchovies: In a pot or a shallow pan, place the cleaned anchovies and pour the seasoning sauce over them. Bring it to a simmer over medium heat. Cook until the anchovies are tender and the sauce has reduced and thickened, coating the anchovies nicely. You might need to add a little more water during the cooking process if it becomes too dry. Some recipes might include sliced onions or green onions in this step for added flavor.
Prepare the Wrapping Vegetables: Wash a variety of leafy vegetables thoroughly. Common choices include:
- Lettuce (sangchu, 상추)
- Perilla leaves (kkaennip, 깻잎)
- Cabbage (yangbae chu, 양배추) – often blanched
- Kelp (dasima, 다시마) – usually blanched
- Other seasonal greens can also be used.
Cook the Rice: Prepare a pot of freshly cooked, fluffy white rice (bap, 밥).
Assemble and Enjoy: To eat, take a leaf of your choice, place a spoonful of rice and some of the simmered anchovies (with the sauce) in the middle. You can add a piece of raw garlic, a dollop of ssamjang, or a slice of chili if desired. Wrap it all up and savor the delicious combination!

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