Moist Myeolchi Bokkeum (Stir-Fried Anchovies)
A tender, moist side dish of tiny dried anchovies stir-fried in garlic oil to remove 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 →
This side dish uses garlic oil to take away any fishiness from the anchovies and sugar to balance out their saltiness, stir-frying them until nutty and flavorful. By turning off the heat as soon as the sauce bubbles up and tossing the anchovies in residual heat, they stay moist and do not turn hard even after cooling. Mild, sweet, and savory, it is perfect to prepare for the week or pack in lunch boxes.
- Servings
- about 4–5 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
- Keeps
- 7 days
Ingredients
Ingredients
- Tiny dried anchovies2 cups (100 g)
- Sugar1 tbsp
Seasoning
- Cooking oil3 tbsp
- Minced garlic1 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Corn syrup (mulyeot)2 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- Place the anchovies in a sieve and shake them to remove any powdery crumbs.
- You can also add shishito peppers (kkwari-gochu), nuts, or Cheongyang chili pepper (hot green chili) to taste.
Steps
Prepare the anchovies
Place the anchovies in a sieve and shake them to remove any powdery crumbs.
Stir-fry in garlic oil
Heat 3 tbsp of cooking oil and add 1 tbsp of minced garlic, stir-frying so it does not burn and infuses the oil with garlic aroma.
Add the anchovies and stir-fry so the garlic oil coats them evenly and makes them glossy.
Add 1 tbsp of sugar and stir-fry as you mix to mellow out the saltiness of the anchovies, stir-frying well until they turn crisp.
Transfer the stir-fried anchovies to a plate and set them aside for a moment.
Stir-fry in the seasoning
Add 1 tbsp of regular soy sauce (jin-ganjang), 2 tbsp of mirin (cooking rice wine), and 2 tbsp of corn syrup (mulyeot) to the pan; as soon as it boils up actively, immediately turn off the heat and add the anchovies.
If you boil the seasoning for too long, it thickens up and can turn hard once cooled. (The same goes for stir-fried dried squid strips.)
Mix diligently while the pan is still hot so the seasoning coats evenly, and finish by adding 1 tbsp of toasted sesame oil and 1 tbsp of toasted sesame seeds.
Finish
The stir-fried tiny dried anchovies are ready.
I stir-fried just the anchovies cleanly without any other ingredients.
I usually like to throw in shishito peppers whenever I have them, but stir-frying them with nutty nuts or finely sliced spicy Cheongyang chili pepper also hits the spot.
Stir-fried anchovies have always been our timeless national banchan.
Packed with calcium, they are full of essential nutrients needed by growing children and seniors, so definitely make this delicious dish and bring it to your dining table.
Ppunwife's tips
- If you boil the seasoning for too long, it thickens up and can turn hard once cooled.
FAQ
How can I prevent stir-fried anchovies from hardening after they cool?
Turn off the heat as soon as the soy sauce and corn syrup seasoning boils up actively, then add the anchovies and toss them in the residual heat. If you boil the sauce for too long and let it thicken, it can become hard when it cools.
What prep is needed for the anchovies before stir-frying?
Before cooking, place the anchovies in a sieve and shake lightly to sift out loose crumbs, which yields a much cleaner result.
Can I add other ingredients besides basic tiny dried anchovies?
Depending on your preference, adding shishito peppers or nuts works great, or you can add finely sliced Cheongyang chili pepper if you want some heat.
Can I use oligosaccharide syrup or honey instead of corn syrup? AI-generated
You can generally use oligosaccharide syrup or honey instead of corn syrup, and since these ingredients are sensitive to heat, they work very well with the method of turning off the heat before tossing.
