Soft Myeolchi Bokkeum (Stir-Fried Anchovies) Side Dish
A tender tiny dried anchovy side dish stir-fried with a light touch of gochujang seasoning that keeps it mild rather than spicy.
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 stir-fried side dish starts by crisping tiny dried anchovies in garlic oil to remove any fishy smell and ensure a tender texture. Just enough gochujang is added for color and flavor without making it overly spicy, making it great for kids as well. Simmering the sauce briefly and tossing it quickly prevents it from hardening when stored in the refrigerator.
- Servings
- about 5–6 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
- Keeps
- 7 days
Ingredients
Ingredients
- Tiny dried anchovies100 g
Seasoning
- Minced garlic1 tbsp
- Cooking oil3 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Corn syrup (mulyeot)2 tbsp
- Sugar1/2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- This is 100 g, just under 3 cups, of tiny dried anchovies (jiri myeolchi), the smallest size among anchovies used for stir-frying. Because the weight of 1 cup varies depending on the type of anchovy, it is best to weigh them for the seasoning if possible.
Steps
Prepare the ingredients
This is 100 g, just under 3 cups, of tiny dried anchovies (jiri myeolchi), the smallest size among anchovies used for stir-frying.
Because the weight of 1 cup varies depending on the type of anchovy, weighing them will give you results almost identical to mine.
Sift
Shake them through a sieve to remove any loose debris.
I do this before cooking because I will be frying the anchovies crisp in oil.
Fry the anchovies in garlic oil
Heat a pan, add 3 tbsp cooking oil and 1 tbsp minced garlic, and stir-fry until fragrant before adding the anchovies.
Stir-frying the anchovies in garlic oil until golden and crisp removes any fishy odor and keeps them from sticking together once seasoned.
Stir-fry gently over medium to low heat rather than high heat.
Set the fried anchovies aside on a plate.
Season
In the same pan used for the anchovies, add the seasoning ingredients: 1 tbsp regular soy sauce (jin-ganjang), 1 tbsp gochujang (Korean red chili paste), 2 tbsp corn syrup (mulyeot), 1/2 tbsp sugar, and 2 tbsp mirin (cooking rice wine), then bring to a brief simmer.
If you boil the sauce too long, the sugar and corn syrup will reduce too much, causing the stir-fried anchovies to become hard.
Add the fried anchovies and toss evenly with the sauce...
Do not stir-fry for too long at this stage either; toss quickly so the anchovies absorb the sauce, which keeps them from hardening once cooled.
Turn off the heat, add 1 tbsp toasted sesame oil and 1 tbsp toasted sesame seeds, toss together, and finish.
Serve
Here is delicious stir-fried anchovies that are moist, glossy, and never clump together.
Even after being chilled in the refrigerator, any slight clumping separates easily the moment your chopsticks touch them, remaining soft and moist to eat.
Packed with calcium, stir-fried anchovies are a side dish everyone reaches for whenever they are on the table.
Ppunwife's tips
- Stir-frying the anchovies in garlic oil until golden and crisp removes any fishy odor and keeps them from sticking together once seasoned.
- If you boil the sauce too long, the sugar and corn syrup will reduce too much, causing the stir-fried anchovies to become hard.
- Do not stir-fry for too long; toss quickly so the anchovies absorb the sauce, which keeps them from hardening once cooled.
FAQ
Is there a trick to keep them from hardening in the refrigerator?
Avoid simmering the sauce containing sugar and corn syrup for too long, and toss quickly after adding the anchovies. This keeps them soft and prevents them from hardening even after they cool.
What is the best cooking method to reduce the fishy smell of dried anchovies?
Sift them through a sieve before cooking to remove loose debris, then stir-fry them until golden in garlic oil made by frying minced garlic in hot oil. This effectively removes any fishiness.
Does this taste spicy since it uses gochujang?
In this recipe, gochujang is used in a small amount mainly for seasoning and color rather than heat, so it is not very spicy and is well suited for children.
