Myulchi Bokkeum (Stir-fried Anchovies)

These stir-fried anchovies are a popular side dish in Korea. If you remember from my Anchovy Stock for Korean Cooking post, dried anchovies (myulchi/myeolchi) are a staple in a Korean kitchen. Medium to large anchovies are primarily used for making stock, and small to extra small ones are made into a variety of side dishes. Because they are an excellent source of calcium, Korean moms tell their kids, "eat your anchovies if you want to grow up!" My kids didn't favor them when they were little, but they both eventually acquired the taste. Now, these stir-fried anchovies are among the regular side dishes I prepare to bring with me when I visit them. The dried anchovies are first stir fried in a little bit of oil, and then mixed into a thickened sweet and savory sauce. Often, a small amount of gochujang (Korean red chili pepper paste) is added for a spicy kick, which I am showing here as well. Dried anchovies are naturally salty, so don't over season them. These anchovies are sweet, savory, sticky and crunchy! What is there not to like?


Ingredients:
1 cup small size mulchi (dried anchovies)
2 teaspoons canola or vegetable oil
2 - 3 green chili peppers, cut into small pieces (optional)

Sweet and Savory:
2 teaspoons soy sauce
3 tablespoons rice wine (or mirin)
3 tablespoons water
2 teaspoons sugar
2 teaspoons corn syrup or honey
2 - 3 garlic cloves, thinly sliced

1 teaspoon sesame oil
1 teaspoon sesame seeds

Sweet and Spicy:
2 teaspoons gochujang (Korean red chili pepper paste)
1 teaspoon soy sauce
3 tablespoons rice wine (or mirin)
3 tablespoons water
2 teaspoons sugar
2 teaspoons corn syrup or honey
2 - 3 garlic cloves, thinly sliced

1 teaspoon sesame oil
1 teaspoon sesame seeds1 teaspoon soy sauce

Heat a pan with the oil over medium high heat. Add the anchovies and stir fry for 2 - 3 minutes. Turn the heat off. Transfer to a plate.







Add the next 6 sauce ingredients (7 for the spicy one) to the same pan. For 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 and slightly thickens, about 2 - 3 minutes.





Add the anchovies and the optional chili peppers to the pan. Cook until all the sauce is absorbed, gently stirring for even coating. Stir in the sesame oil and sesame seeds at the end.