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 Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Side Dish
Cuisine: Korean
Keyword: banchan, dried anchovies, Korean anchovies, Korean stir-fried anchovies, myeolchi bokkeum
3 ounces(1 cup packed) small size myeolchi 멸치, (dried anchovies)
1tablespooncooking oil
2 green chili pepperscut into small pieces (optional)
Sweet and Savory:
1/2tablespoonsoy sauce
2tablespoonsrice wineor mirin
2teaspoonssugar (or less to taste)
1tablespoonOligo syrup or corn syrup (or honey)Honey is sweeter so use less
3plump garlic cloves (or more)
1teaspoonsesame oil
1teaspoonsesame seeds
Sweet and Spicy:
1/2tablespoongochujangKorean red chili pepper paste
1teaspoon gochugaru (optional)Korean red chili pepper flakes
2tablespoonsrice wineor mirin
2teaspoonssugar (or less to taste)
1tablespoonOligo syrup or corn syrup (or honey)Use less if using honey
3Plump garlic clovesthinly sliced
1teaspoonsesame oil
1teaspoonsesame 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.
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.
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.