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Myeolchi bokkeum (Stir-fried Dried Anchovies)
4.6 from 132 votes

Myeolchi bokkeum (Stir-fried Dried Anchovies)

Myeolchi bokkeum is a Korean side dish featuring small dried anchovies stir-fried in oil and coated in a flavorful sauce. The recipe offers a sweet and savory version and a sweet and spicy variant with gochujang and chili flakes. The anchovies develop a slightly crispy texture while absorbing the savory-sweet or spicy glaze, accented with garlic and sesame seeds. This dish makes a convenient, shelf-stable accompaniment that adds salty, umami notes to a meal.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 8
Course: Side Dish
Cuisine: Korean

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.