Myeolchi bokkeum (Stir-fried Dried Anchovies)
User Reviews
4.6
Myeolchi bokkeum (Stir-fried Dried Anchovies)
Description
Myeolchi bokkeum (Stir-fried Dried Anchovies) showcases tiny dried anchovies quickly stir-fried and then tossed in a seasoned sauce that can be sweet and savory or sweet and spicy. The method begins with frying the anchovies to achieve a toasted texture before simmering a sauce made from soy sauce or gochujang, rice wine, sugar, and syrup with garlic. The cooked anchovies are combined with the sauce and finished with sesame oil and seeds, enhancing both flavor and aroma.
The dish balances the anchovies' inherent saltiness with sweetness and optional heat, resulting in a sticky glaze coating each piece. The green chili peppers add mild heat and freshness if used. Typically enjoyed as a banchan or side dish in Korean meals, it pairs well with plain steamed rice and other cooked vegetables.
This preparation can be stored refrigerated for up to a week, allowing for make-ahead convenience. Stir-frying first prevents sogginess and maintains a pleasant chewiness. Adjust sweetness or spiciness per taste by varying sugar or chili amounts.
Ingredients
- 3 ounces myeolchi 멸치, (dried anchovies, 1 cup packed, small size
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 green chili peppers cut into small pieces (optional)
Sweet and Savory:
- 1/2 tablespoon soy sauce
- 2 tablespoons rice wine or mirin
- 2 teaspoons sugar or less to taste
- 1 tablespoon oligo syrup Honey is sweeter so use less, or corn syrup or honey
- 3 garlic cloves plump, or more
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
Sweet and Spicy:
- 1/2 tablespoon gochujang Korean red chili pepper paste
- 1 teaspoon gochugaru Korean red chili pepper flakes, optional
- 2 tablespoons rice wine or mirin
- 2 teaspoons sugar or less to taste
- 1 tablespoon oligo syrup Use less if using honey, or corn syrup or honey
- 3 garlic thinly sliced, plump cloves
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- Heat a pan with the oil over medium heat. Add the anchovies and stir fry for 2 - 3 minutes. Turn off the heat. Transfer to a plate.
- Add the seasoning ingredients, except sesame oil and seeds, to the pan. If using the spicy version, stir the sauce well to dissolve the gochujang. Turn the heat back on. Boil the sauce over medium heat until it bubbles up and slightly thickens.
- Add the anchovies and the optional chili peppers to the pan. Stir well until the anchovies are coated well with the sauce. Stir in the sesame oil and sesame seeds at the end.
Notes
- Store the stir-fried anchovies in an airtight container refrigerated for up to one week to maintain freshness.
- Adjust the sweetness or spiciness according to your preference by modifying sugar or chili quantities.
- Using small-sized dried anchovies is key to achieving the intended delicate texture.
User Reviews
Overall Rating
4.6
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