Myeolchi Bokkeum (Stir-Fried Anchovies)
Local name: 멸치볶음
In short: Tiny dried anchovies toasted until crisp, then glazed with garlic, soy sauce and rice syrup, a sweet-salty Korean side dish that keeps well in the fridge. It takes about 22 min in total and makes 8 servings.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 135 kcal
Myeolchi bokkeum is the small crunchy-chewy side dish found in lunchboxes and on breakfast tables across Korea. Small dried anchovies are dry-toasted so they turn crisp and lose their fishiness, then tossed in a glossy glaze of soy sauce, garlic and rice syrup. Walnuts or peanuts add crunch. It is salty-sweet, good with plain rice, and it lasts a couple of weeks in the fridge.
Instructions
- Shake the anchovies in a sieve to remove dust and tiny broken pieces.
- Toast the anchovies and the walnuts in a dry pan over medium-low heat for 3 to 4 minutes, stirring often, until fragrant and crisp. Transfer to a plate.
- Add the oil, garlic and chili to the pan over low heat and cook for 1 minute, until fragrant.
- Add the soy sauce, rice wine, sugar and rice syrup. Simmer for 1 to 2 minutes, until bubbling and slightly thick.
- Return the anchovies and walnuts to the pan and toss quickly for 1 minute to coat in the glaze. Turn off the heat.
- Stir in the sesame oil and sesame seeds, then spread everything on a tray lined with parchment so the pieces do not clump as they cool.
Tips
- Keep the heat low once the syrup goes in, because it burns fast. Work quickly and take the pan off the heat while the glaze is still loose.
- Store in an airtight container in the fridge for up to 2 weeks. Layer with parchment paper if you want the pieces to stay separate.
Questions and answers
Why do my stir-fried anchovies taste fishy?
Dry-toasting before adding the glaze cooks off most of the fishy smell, and the rice wine helps. Shaking out the dust and broken bits also gives a cleaner flavor.
Can I use other nuts or seeds?
Yes. Peanuts, almonds, pumpkin seeds and sunflower seeds all work well. Toast them with the anchovies so they stay crunchy in the glaze.
How long does myeolchi bokkeum keep?
Up to 2 weeks in an airtight container in the fridge. You can also freeze it for 2 months and thaw it in the fridge before serving.
How long does it take to make Myeolchi Bokkeum (Stir-Fried Anchovies)?
About 22 min in total: 10 min of preparation and 12 min of cooking.
How many calories are in Myeolchi Bokkeum (Stir-Fried Anchovies)?
About 135 kcal per serving, with 8 g of protein, 6 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 135 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 6 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sugar | 4 g |
| Sodium | 500 mg |
Estimated values, calculated from the ingredients.
