Description
Myeolchi Bokkeum is a popular Korean side dish (banchan). It’s a combination of so many flavors – salty, sweet and umami.
Ingredients
Scale
- 1 cup small dried anchovies
- 2 tbsp rice vinegar
- 3 garlic cloves, 18g
- 1 tbsp soy sauce
- 1 tbsp white sugar
- 1/2 tsp sesame oil to drizzle
- 1 Thai chili pepper (adjust based on preferred spice level)
- Neutral tasting cooking oil (vegetable, canola, etc.)
Instructions
- Finely mince the garlic and chop the chili pepper, if using and transfer to a small mixing bowl. Then add the rice vinegar, soy sauce and sugar and stir until combined.
- Heat a pan (non-stick preferably) using medium-high heat and add a drizzle of oil, using enough to lightly coat the pan.
- Add the dried anchovies to the hot pan and cook for about 1 minute, stirring often. Then add the sauce to the pan and continue stirring for about 3-5 minutes, or until the sauce has evaporated. Reduce heat if anchovies are cooking too quickly or at risk of burning.
- The anchovies are ready when sticky and crispy. You can taste a few while cooking like I always do!
- Pair with rice and enjoy as a delicious side dish to your meal!
Notes
In my video tutorial, I cooked the sauce first then added the anchovies but found adding oil first has better results. Either way works though (with or without oil) and will have good results!
- Prep Time: 10
- Cook Time: 5
Keywords: korean, myeolchi bokkeum, stir fried anchovies, glazed, sweet and sticky