Servings
Font
Back
0 from 132 votes

Myeolchi bokkeum (Stir-fried Dried Anchovies)

Myeolchi bokkeum, stir-fried dried anchovies, is a popular side dish (banchan) in Korea. The stir-fried anchovies are sweet, savory, sticky and crunchy! This easy recipe also shows how to make it a bit spicy.

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

Ingredients

  • 3 ounces (1 cup packed) small size myeolchi 멸치, (dried anchovies)
  • 1 tablespoon 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 or corn syrup (or honey) Honey is sweeter so use less
  • 3 plump garlic cloves (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 (optional) Korean red chili pepper flakes
  • 2 tablespoons rice wine or mirin
  • 2 teaspoons sugar (or less to taste)
  • 1 tablespoon Oligo syrup or corn syrup (or honey) Use less if using honey
  • 3 plump garlic cloves thinly sliced
  • 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

  • Myeolchi bokkeum can keep well up to a week in the fridge.