Nuts Myeolchi Bokkeum (Stir-Fried Anchovies with Nuts)
A tiny dried anchovy side dish stir-fried with walnuts and sunflower seeds so it is not overly salty and stays tender.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Tiny dried anchovies braised with walnuts and sunflower seeds for a rich, nutty flavor without turning salty or tough. It comes together quickly in under 20 minutes, making it a perfect everyday side dish or lunchbox item.
- Servings
- about 3–4 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Tiny dried anchovies1 cup (50 g)
- Walnuts6 (10 g)
- Sunflower seeds2 tbsp (10 g)
Seasoning
- Regular soy sauce (jin-ganjang)0.5 tbsp
- Mirin (cooking rice wine)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Water2 tbsp
- Sugar1 tsp
- Toasted sesame oil1 tsp
- Toasted sesame seeds
- Use whatever nuts you have on hand, or you can omit them entirely.
- If you blanch the walnuts briefly in boiling water, rinse them in clean water, pat dry with paper towels, and toast them crisp in a pan or oven, you will get an even richer, nuttier flavor.
Steps
1. 1 cup of tiny dried anchovies is 50 g. Use whatever nuts you have on hand, or you can omit them entirely.
(If you blanch the walnuts briefly in boiling water, rinse them in clean water, pat dry with paper towels, and toast them crisp in a pan or oven, you will get an even richer, nuttier flavor.)
2. Heat a pan with cooking oil and stir-fry the anchovies. Stir-fry over about medium heat until the anchovies turn crisp.
3. Add 0.5 tbsp regular soy sauce (jin-ganjang), 1 tbsp mirin (cooking rice wine), 1 tbsp corn syrup (mulyeot), and 2 tbsp water to a pan, and let it bubble briefly.
4. Add all the stir-fried anchovies, walnuts, and sunflower seeds, and stir-fry. Once stir-fried down until the sauce is just shallowly coating the bottom...
5. Add 1 tsp sugar and toss so the seasoning absorbs, then finish by stirring in toasted sesame oil and toasted sesame seeds.
(For extra tenderness and moisture, you can turn off the heat and finish by stirring in 1 tsp mayonnaise at the end.)
6. If you have leftover cold rice, try mixing it with the stir-fried anchovies and shaping it into rice balls with your hands.
Ppunwife's tips
- For extra tenderness and moisture, you can turn off the heat and finish by stirring in 1 tsp mayonnaise at the end.
FAQ
Is there a way to prep the walnuts so they taste nuttier?
Blanch them briefly in boiling water, rinse under clean water, wipe away the moisture, and toast them until crisp in a pan or oven to make them taste much nuttier.
How can I finish the stir-fried anchovies to make them softer and moister?
When cooking is done, turn off the heat and stir in 1 tsp mayonnaise to add tenderness and moisture.
Can I omit the nuts or substitute other kinds?
Feel free to use whatever nuts you have at home, or you can skip them and stir-fry just the anchovies.
How can I use leftover stir-fried anchovies?
Toss the stir-fried anchovies with leftover cold rice and shape them into rice balls for an easy lunchbox meal.
