Myeolchi-bokkeum (Stir-fried Anchovies)
A classic Korean side dish of small dried anchovies tossed in a soy-and-syrup glaze. Dry-toast them first and add the syrup off the heat, and you get a savory-sweet banchan that stays crisp when cooled.
Ingredients
- Dried small anchovies · stir-fry type100 g
- Cooking oil1 tbsp
- Minced garlic0.5 tsp
- Green chili · optional, sliced1
- Sesame seeds1 tsp
- Nuts (almonds/walnuts) · optional2 tbsp
- Sauce
- Soy sauce1 tbsp
- Mirin1 tbsp
- Oligo syrup (or corn syrup)1.5 tbsp
- Sugar0.5 tbsp
- Sesame oil1 tsp
Steps
- ⏲ 2 min
Toast the anchovies in a dry pan over low heat 1–2 minutes to drive off moisture and any fishy smell (no oil). Sift out crumbs for a cleaner result.
- ⏲ 1 min
Set the anchovies aside; add oil and garlic to the pan and gently bloom over low heat.
- ⏲ 1 min
Add the soy sauce, mirin, and sugar and let it bubble briefly into a sauce (hold the syrup).
- ⏲ 2 min
Lower the heat, add the anchovies (and nuts), and toss quickly to coat evenly.
- ⏲ 1 min
Off the heat, stir in the syrup, sesame oil, and sesame seeds (adding off-heat keeps them from hardening). Add chili now too.
- ⏲ 1 min
Spread out to cool — they crisp up as they cool. Store in an airtight container as a side dish.
Tips & Variations
Variations
- With nuts: Add almonds or walnuts for crunch and richness.
- Spicy: Add gochujang or chili flakes for heat.
- Kkwari-gochu: Use larger anchovies with shishito peppers for a different texture.
- Soy-only: Cut the sugar for a savory, less-sweet version.
Tips
- Dry-toast the anchovies first to remove moisture and fishy smell — this is key.
- Add the syrup and sesame oil off the heat so they don't harden when cooled.
- Reduce the sauce briefly before adding the anchovies so it coats evenly.
- Spread out to cool so they don't clump and turn crisp.
- Work fast over low heat — long cooking burns them.
Sign in to edit.
edits: 0 ·Edit history