Crispy and Tender Myeolchi Bokkeum (Stir-Fried Anchovies)
A sweet and savory side dish of tiny dried anchovies fried crisp in garlic oil so they never turn hard.
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 sifted and stir-fried first in garlic oil to remove any fishiness and bring out their crisp texture. Quickly tossed in a simmered soy sauce glaze, they stay tender without turning rock-hard over time. With a spicy kick from Cheongyang chili pepper, it makes the perfect weeklong side dish or lunchbox banchan.
- Servings
- about 10–12 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
- Keeps
- 7 days
Ingredients
Ingredients
- Tiny dried anchovies600 g
- Cheongyang chili pepper (hot green chili)10 (optional)
Seasoning
- Minced garlic5 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))5 tbsp
- Corn syrup (mulyeot)10 tbsp
- Sugar5 tbsp
- Mirin (cooking rice wine)10 tbsp
- Toasted sesame oil5 tbsp
- Toasted sesame seeds5 tbsp
- A heaping 1 cup of tiny dried anchovies is 60 g, and for a side dish for a family of 3~4, you can use 1 cup and reduce the seasoning to 1/10.
- If you are serving children, omit the chili and prepare nuts instead.
Steps
Prepare the ingredients
A heaping 1 cup of tiny dried anchovies is 60 g, and I prepared 10 cups (600 g).
I am sharing with others today, so the quantity is quite large.
For a side dish for a family of 3~4, use 1 cup and reduce the seasoning to 1/10.
Slice the chili peppers
I am adding Cheongyang chili peppers that look like red chilies to add some heat.
I sliced them thinly.
If you are serving children, omit the chili and prepare nuts instead.
Clean the anchovies
Place the dried anchovies in a sieve and shake to sift out fine debris.
If this mixes with the seasoning, neither the flavor nor the texture will stay clean.
Stir-fry the anchovies in garlic oil
Add 10 tbsp cooking oil and 5 tbsp minced garlic to a pan, bring to a gentle bubble over low heat, and once the aroma starts to release, stir-fry the anchovies.
Stir-fry thoroughly until the damp anchovies are coated in garlic oil, turn crisp, and smell delicious.
You must adjust the heat to low so they do not burn; stir-frying in garlic oil first turns soggy anchovies crisp and completely removes any fishiness.
Stir-fry with seasoning
Add 5 tbsp regular soy sauce (jin-ganjang), 10 tbsp corn syrup (mulyeot), 5 tbsp sugar, and 10 tbsp mirin (cooking rice wine) to a pan and bring it all to a gentle boil.
Add the anchovies, stir-fry until the seasoning is evenly absorbed and no liquid remains, then add the chili peppers, stir-fry just until slightly wilted, and turn off the heat.
Add 5 tbsp toasted sesame oil and 5 tbsp toasted sesame seeds, mix well, and finish.
Complete
Here is well-fried stir-fried anchovies that are crisp and tender.
It is also delicious when mixed into rice with crushed dried seaweed sheets to make rice balls.
Even when stored in a side dish container and eaten the next day, they do not stick together and the anchovies do not get soggy.
Try serving this soy sauce stir-fried anchovies, a favorite for everyone, as a weeklong side dish.
Ppunwife's tips
- Place the dried anchovies in a sieve and shake to sift out fine debris. If this mixes with the seasoning, neither the flavor nor the texture will stay clean.
- You must adjust the heat to low so they do not burn; stir-frying in garlic oil first turns soggy anchovies crisp and completely removes any fishiness.
FAQ
What can I use instead of hot chili peppers when serving children?
Leave out the spicy chili peppers and prepare nuts to stir-fry together, making it great for children to enjoy.
Why do you shake off the anchovy debris through a sieve?
If fine debris mixes with the seasoning, it ruins the clean flavor and pleasant texture, so it is best to sift it out with a sieve before cooking.
How can I adjust the recipe to make a smaller batch for a family of 3 to 4?
It is suitable to prepare based on 1 cup (approx. 60 g) of tiny dried anchovies and reduce the seasoning amounts to 1/10.
Why do you stir-fry the anchovies in garlic oil first?
Stir-frying the anchovies in gently infused garlic oil over low heat removes dampness and fishy odor while crisping up the texture.
