Crispy 5-Minute Myeolchi Bokkeum (Stir-Fried Anchovies) with Garlic
A 5-minute stir-fried tiny dried anchovies side dish stir-fried crispy in oil to bring out its lively texture.
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 →
A 5-minute side dish of garlic and tiny dried anchovies stir-fried crispy in a generous amount of oil. Balanced with sugar so it does not turn hard easily, it is also great as a rice ball filling or a beer snack.
- Servings
- about 3–4 servingsOriginal: 2 plates
- Cook time
- 5 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Tiny dried anchovies50 g (1 cup)
- Garlic5 cloves
- Sliced almonds2 tbsp
- Toasted sesame seeds1 tsp
Seasoning
- Sugar1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Sift the tiny dried anchovies in a strainer to remove fine debris.
- Taste the dried anchovies first, and if they taste bland, you may add 1/2 tbsp of soy sauce.
- If you want a soft, moist texture, use equal parts corn syrup (mulyeot) and sugar.
Steps
Slice the garlic slightly thick.
Sift the tiny dried anchovies in a strainer to remove fine debris.
Heat a pan, add a generous 3 tbsp or so of oil, and stir-fry the garlic.
(I used plenty of oil to make the anchovies crispy.)
Lower the heat to low, add the anchovies, and stir-fry until crispy.
Add the sugar and mirin (cooking rice wine) and stir-fry.
Taste the anchovies, and if they are bland, you may add 1/2 tbsp of soy sauce...
My anchovies were quite salty, so I didn't add any extra seasoning and used only sugar to neutralize the saltiness while bringing out a crispy texture.
If you want a soft, moist texture, use equal parts corn syrup (mulyeot) and sugar.
Add the sliced almonds and toasted sesame seeds...
Mix thoroughly, and it is done.
Spread it out on a wide plate to cool.
Let it cool completely before transferring to a container.
Even when eaten the next day, it stays crispy without becoming hard.
Ppunwife's tips
- I used plenty of oil to make the anchovies crispy.
- Spread it out on a wide plate to cool.
FAQ
Is there a way to cool stir-fried anchovies so they do not turn hard?
After stir-frying, spread them out on a wide plate to cool completely before transferring them to a storage container, and they will stay crispy without hardening even the next day.
How can I make them soft instead of crispy?
When you want a moist, soft texture, mix sugar and corn syrup (mulyeot) in equal proportions into the seasoning.
How do I adjust the seasoning if the anchovies taste bland?
After checking how salty the anchovies are, if they taste bland, you can adjust by adding about 1/2 tbsp of soy sauce.
