Crispy Korean Stir-Fried Anchovies (Myeolchi Bokkeum)
Crispy Korean Stir-Fried Anchovies (Myeolchi Bokkeum)
Ingredients
- 1 cup dried anchovies
- 2 green chilies, sliced
- 3 cloves garlic, sliced
- 2 tablespoons vegetable oil
- 1 tablespoon granulated sugar
- 1 tablespoon soy sauce
- 1 teaspoon minced garlic
- 1 tablespoon corn syrup
- 1/2 teaspoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- 1
On a cutting board, slice the green chilies and garlic. Set aside.
⏱️ 5 min
- 2
Add the dried anchovies to a dry pan over medium heat. Roast them, stirring occasionally, until they become crispy and any fishy smell dissipates, about 5-7 minutes.
⏱️ 7 min
- 3
Carefully transfer the roasted anchovies into a sieve. Shake the sieve a few times over a tray or plate to remove any small crumbs or debris. Set the cleaned anchovies aside.
⏱️ 2 min
- 4
Heat the vegetable oil in the same pan over medium heat. Add the sliced garlic and sliced green chilies. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 5
Reduce the heat to low. Add the granulated sugar, soy sauce, and minced garlic to the pan. Stir well to combine and allow the chilies and garlic to absorb the sauce.
⏱️ 1 min
- 6
Add the roasted and cleaned anchovies to the pan with the sauce mixture. Stir-fry for 1-2 minutes, ensuring the anchovies are well coated.
⏱️ 2 min
- 7
Remove the pan from the heat. Drizzle in the corn syrup and sesame oil, then sprinkle with sesame seeds. Stir everything together one last time to ensure all ingredients are evenly combined and coated.
⏱️ 1 min
- 8
Serve immediately as a side dish with rice or porridge, or enjoy as a snack.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Korean Stir-Fried Anchovies (Myeolchi Bokkeum)
- 1 cup dried anchovies
- 2 green chilies, sliced
- 3 cloves garlic, sliced
- 2 tablespoons vegetable oil
- 1 tablespoon granulated sugar
- 1 tablespoon soy sauce
- 1 teaspoon minced garlic
- 1 tablespoon corn syrup
- 1/2 teaspoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- 1
On a cutting board, slice the green chilies and garlic. Set aside.
⏱️ 5 min - 2
Add the dried anchovies to a dry pan over medium heat. Roast them, stirring occasionally, until they become crispy and any fishy smell dissipates, about 5-7 minutes.
⏱️ 7 min - 3
Carefully transfer the roasted anchovies into a sieve. Shake the sieve a few times over a tray or plate to remove any small crumbs or debris. Set the cleaned anchovies aside.
⏱️ 2 min - 4
Heat the vegetable oil in the same pan over medium heat. Add the sliced garlic and sliced green chilies. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 5
Reduce the heat to low. Add the granulated sugar, soy sauce, and minced garlic to the pan. Stir well to combine and allow the chilies and garlic to absorb the sauce.
⏱️ 1 min - 6
Add the roasted and cleaned anchovies to the pan with the sauce mixture. Stir-fry for 1-2 minutes, ensuring the anchovies are well coated.
⏱️ 2 min - 7
Remove the pan from the heat. Drizzle in the corn syrup and sesame oil, then sprinkle with sesame seeds. Stir everything together one last time to ensure all ingredients are evenly combined and coated.
⏱️ 1 min - 8
Serve immediately as a side dish with rice or porridge, or enjoy as a snack.