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Myeolchi Bokkeum (Korean Stir-Fried Anchovies)


  • Author: Jasmine and Tea
  • Total Time: 15 minutes
  • Yield: 4 1x

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

  1. 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.
  2. Heat a pan (non-stick preferably) using medium-high heat and add a drizzle of oil, using enough to lightly coat the pan.
  3. 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.
  4. The anchovies are ready when sticky and crispy.  You can taste a few while cooking like I always do!
  5. 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