Jan Myeolchi Bokkeum (Stir-Fried Tiny Dried Anchovies)
A 5-minute side dish of tiny dried anchovies stir-fried in garlic oil to stay tender without any fishy smell.
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 are stir-fried in fragrant garlic oil to remove fishiness and bring out their crisp texture. A balanced blend of sugar and corn syrup keeps them tender without hardening or clumping together even after refrigerating. Taking around 5 minutes to cook, it makes a great lunchbox banchan or everyday side dish.
- Servings
- about 4–5 servings
- Cook time
- 5 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Tiny dried anchovies60 g
- Cheongyang chili pepper (hot green chili)2
Seasoning
- Minced garlic1/2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1/2 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1/2 tbsp
- Place the dried anchovies in a sieve and shake gently to sift out fine debris.
- For children, you can replace the chili peppers with paprika or bell peppers. Nuts are great too.
Steps
Prepare and clean the ingredients
60g of tiny dried anchovies makes about a heaping 1 cup. I am adding two tiny Cheongyang chili peppers to give it a spicy kick.
Place the anchovies in a sieve and shake gently to sift out fine debris.
Simply slice the Cheongyang chili pepper (hot green chili) into thin rounds. For children, you can replace the chili peppers with paprika or bell peppers. Nuts are great too.
Stir-fry the anchovies
Heat a pan generously with cooking oil, add the minced garlic, and stir-fry until fragrant.
Add the anchovies and stir-fry thoroughly until crisp.
Stir-frying the anchovies in garlic oil not only gets rid of any fishy smell, but also deepens their flavor once cooked.
You can also use thinly sliced garlic instead.
Season
Once the anchovies are stir-fried crisp, clear a space along the edge or in the center, add 1/2 tbsp regular soy sauce (jin-ganjang), 1 tbsp mirin (cooking rice wine), 1 tbsp corn syrup (mulyeot), and 1/2 tbsp sugar, then stir together to melt.
Add chili peppers and finish
Add the sliced Cheongyang chili peppers, stir-fry briefly until the spicy aroma rises, and turn off the heat.
Finish by mixing in toasted sesame seeds and toasted sesame oil at the end.
Ppunwife's tips
- Stir-frying the anchovies in garlic oil removes any fishy smell and deepens their flavor once cooked.
- Balancing the corn syrup and sugar keeps the stir-fried anchovies glossy and tender without becoming hard.
FAQ
How can I reduce the fishy smell of the anchovies?
Heat a pan with plenty of oil and stir-fry minced garlic first to release its aroma before adding the anchovies. This effectively cuts down on any fishy flavor.
How do I prevent the anchovies from hardening into a clump in the refrigerator?
After crisping the anchovies, stir-fry them briefly with an appropriate balance of corn syrup and sugar. This keeps them tender without sticking together or hardening once chilled.
What can I substitute for the Cheongyang chili pepper to make it less spicy for kids?
You can replace the Cheongyang chili pepper with chopped bell pepper or paprika, or add nuts to enjoy it without the heat.
How should I prep the anchovies before cooking?
Place the anchovies in a sieve and shake gently to sift out any fine debris beforehand, which keeps the stir-fry much cleaner.
