Dosirak

Method

1. Shake 15 g of dried anchovies in a sieve to lose the broken bits and dust. Put them in a small dry frying pan over medium heat and toast for 2 minutes, tossing constantly, until they are crisp and smell nutty rather than fishy. Tip onto a plate.
2. Turn the heat to low and add 1 tsp of neutral oil to the pan with 1 tsp of soy sauce, 1 tsp of sugar and 1 tsp of rice syrup. When it bubbles, return the anchovies and toss for 1 minute until every one is glossy and coated — any longer and the glaze turns hard. Off the heat, stir through 1 tsp of toasted sesame seeds and set aside to cool.
3. Wipe the pan clean and set it over medium-high heat. Add 60 g of chopped kimchi with a spoonful of its brine and stir-fry for 3 minutes, until the liquid has cooked off, the kimchi is glossy and the sharp raw smell has softened. Tip it out onto the plate beside the anchovies.