Crispy Myeolchi Bokkeum (Stir-Fried Anchovies)
A crispy side dish made by stir-frying tiny dried anchovies in garlic oil and coating them with sugar.
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 →
This side dish is made by thoroughly stir-frying tiny dried anchovies in garlic-infused oil to remove any fishiness and bring out a crispy texture. Adding sugar and mirin gently neutralizes the saltiness, making it great for rice balls or as a dry drinking snack.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Tiny dried anchovies50 g
- Cooking oil2 tbsp
Seasoning
- Minced garlic1 tbsp
- Sugar1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Toasted sesame seeds1 tbsp
- Place the anchovies in a sieve to shake off any loose crumbs.
- You can prepare nuts instead of toasted sesame seeds.
Steps
Prepare the anchovies
This is 1 cup of tiny dried anchovies. It weighs 50g. I prepared toasted sesame seeds, but nuts are great too.
Place the anchovies in a sieve to shake off any loose crumbs.
Stir-fry
Heat oil in a preheated pan, add the minced garlic, and stir-fry until fragrant.
Turn the heat down to low so it doesn't burn, then add the anchovies to coat them in the garlic aroma and stir-fry until crispy and lightly golden.
Stir-frying thoroughly like this helps get rid of any fishiness and makes the stir-fried anchovies crispy rather than hard.
Add 1 tbsp of mirin (cooking rice wine) and 1 tbsp of sugar to balance the saltiness of the anchovies.
Once the sugar melts and you stir-fry thoroughly so the anchovies are evenly coated, it is done.
Taste it, and if it still tastes salty, add more sugar.
Turn off the heat and finish by adding toasted sesame seeds.
Finish
Because it is stir-fried thoroughly in garlic oil, it is not only crispy but also infused with garlic aroma, making it a truly delicious side dish.
It is also delicious if you add nuts for extra nutty richness.
Have a wonderful day today.
Ppunwife's tips
- Lower the heat so it doesn't burn, add the anchovies to infuse them with garlic aroma, and stir-fry until crispy and lightly golden; this helps remove any fishiness and makes the stir-fried anchovies crispy instead of hard.
- Taste it, and if it still tastes salty, add more sugar.
FAQ
How can I reduce the fishiness of the anchovies?
It helps to shake off the crumbs in a sieve first, and then stir-fry them thoroughly in garlic oil over low heat until golden and crispy.
How do I adjust the taste if the anchovies are still salty after stir-frying?
Check the seasoning, and if the salty taste is still too strong, add more sugar to taste and stir-fry.
Can I use other ingredients instead of toasted sesame seeds?
You can add nuts in addition to or instead of toasted sesame seeds to add extra savory flavor.
How can I use the finished stir-fried anchovies?
They are great not only as an everyday side dish, but also as a dry snack with drinks or as a filling for rice balls.
