Name: Myeolchi Bokkeum Stir-Fried Anchovies
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 2 cups Small dried anchovies (myeolchi); 2 tbsp Vegetable oil; 1 tbsp Garlic, minced; 1 tbsp Soy sauce; 2 tbsp Honey or rice syrup; 1 tsp Toasted sesame oil; 1 tsp Toasted sesame seeds; 1 pc Green chili pepper, sliced (optional)

"This classic Korean banchan features crispy dried anchovies glazed in a delightful blend of soy sauce, honey, and toasted sesame. It is a staple side dish known for its perfect balance of salty, sweet, and nutty flavors that pairs beautifully with a warm bowl of rice."

Ingredients

Qty	Item
2 cups 100 g	Small dried anchovies (myeolchi)
2 tbsp 30 ml	Vegetable oil
1 tbsp 15 g	Garlic, minced
1 tbsp 15 ml	Soy sauce
2 tbsp 30 ml	Honey or rice syrup
1 tsp 5 ml	Toasted sesame oil
1 tsp 5 g	Toasted sesame seeds
1 pc 1 pc	Green chili pepper, sliced (optional)

How to Make Myeolchi Bokkeum Stir-Fried Anchovies

Place the dried anchovies in a large dry pan over medium heat. Toast them for 2-3 minutes, stirring constantly, to remove any fishy odor and moisture. Remove from pan and set aside.

Wipe the pan clean. Add the vegetable oil and minced garlic, sautéing over medium-low heat until fragrant but not browned.

Add the toasted anchovies back into the pan (and the chili pepper if using). Stir-fry for 1-2 minutes to coat with oil.

Push the anchovies to the side of the pan and pour the soy sauce into the empty space. Let it bubble for 5 seconds to caramelize slightly, then toss with the anchovies.

Turn off the heat. Drizzle the honey (or rice syrup) and toasted sesame oil over the mixture. Toss well to ensure an even glaze.

Sprinkle with toasted sesame seeds and transfer to a plate to cool completely before storing.

·
Always toast the anchovies in a dry pan first; this is the secret to removing the 'fishy' smell and ensuring a crispy texture.
·
Turn off the heat before adding the honey or rice syrup. If you cook the sugar for too long on high heat, the anchovies will stick together in a hard clump once cooled.
·
Choose 'Zi-ri' myeolchi (the smallest kind) for the best texture in this specific stir-fry.
·
If the anchovies are very salty to begin with, reduce the soy sauce amount slightly.

Frequently Asked Questions

How long does Myeolchi Bokkeum last?

It can be stored in an airtight container in the refrigerator for up to 2 weeks, making it an excellent meal prep item.

Can I use large anchovies for this recipe?

Yes, but you must remove the heads and internal organs (black guts) first to prevent bitterness. Small or medium anchovies are preferred for ease.

Why did my anchovies turn out soggy?

This usually happens if the dry-toasting step was skipped or if too much liquid was added to the glaze.

Is this dish spicy?

Generally, no. It is sweet and salty. You can add sliced Cheongyang chilies if you want a spicy kick.

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