Spicy Stir-fried Dried Anchovies
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4.37 from 11 votes

Myulchi bokkeum (Stir-fried Dried Anchovies)

Myulchi 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 Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: Korean
Keyword: banchan, dried anchovies, Korean anchovies, Korean stir-fried anchovies, myeolchi bokkeum
Servings: 8
Author: Hyosun

Ingredients

  • 1 cup small size mulchi 멸치, (dried anchovies)
  • 2 teaspoons cooking 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:

  • 1 tablespoon gochujang Korean red chili pepper paste
  • 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

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.
    Korean dried anchovies stir-fry
  • 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, about 2 - 3 minutes.
    Korean dried anchovies stir-fry
  • 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.
    Korean dried anchovies stir-fry

Notes

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