Myeolchi bokkeum (stir-fried dried anchovies)
Aug 29, 2017
These stir-fried dried anchovies Myeolchi bokkeum (멸치 볶음) are a popular side dish. Dried anchovies are a staple in Korean kitchens.

Medium-sized to large anchovies are primarily used to make stock, while smaller ones are used to make a variety of side dishes. Because they are an excellent source of calcium, Korean moms encourage their kids to eat more anchovies.

The dried anchovies are first stir-fried in a little bit of oil, and then mixed into a slightly thickened sweet and savory sauce. I added a small amount of gochujang (Korean red chili pepper paste) in this recipe for a spicy kick. Dried anchovies are naturally salty, so don't over-season them.

- 1 cup small size dried mulchi (anchovies)
- 2 teaspoons canola or vegetable oil
- 2-3 green chili peppers, cut into small pieces
- 2-3 garlic cloves, thinly sliced

- 1 teaspoon soy sauce
- 3 tablespoons rice wine (or mirim)
- 3 tablespoons water
- 2 teaspoons sugar
- 2 teaspoons gochujang (Korean red chili pepper paste)
- 2 teaspoons corn syrup
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds

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 soy sauce, rice wine, water, sugar, gochujang, corn syrup and garlic to the pan. Stir the sauce well to dissolve the gochujang. Turn the heat back on. Boil the sauce over medium heat until it bubbles and slightly thickens, about 2-3 minutes.

Add the anchovies and the chili peppers to the pan. Stir until the anchovies are evenly coated with the sauce. Stir in the sesame oil and sesame seeds at the end.


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