Korean cooking ingredients:
Dried anchovies
Dried anchovies are sold either in a package of a plastic bag or in a box. You will see in these pictures there are small size dried anchovies and large size anchovies. The small size dried anchovies are used for a side dish called “Myulchi bok keum”, toasted with soy sauce, sugar, and hot pepper paste.
The large size myulchi is usually used for making delicious stock for noodle soup, soon du bu… etc. Personally I like to eat the large size dried anchovies as it is. Of course after removing heads and intestines. : ) I dip it into hot pepper paste and eat it with rice. It’s very delicious sometimes. The tiny bones of myulchi contains lots of calcium!
Hi Maangchi!
I went to a Korean restaurant a few days ago, and one of the “banchan” was the small dried anchovies in some kind of sauce. I read this statement from the anchovie post:
“The small size dried anchovies are used for a side dish called “Myulchi bok keum”, toasted with soy sauce, sugar, and hot pepper paste.”
It sounds very much like the one I had. Would it be too much to post a short instructional on how to make this? Thanks a lot!
March 22nd, 2008 at 1:21 pmmista,
Thank you for leaving a comment under a right category. Your question may be someone else’ question, soo.
Yes, it’s called Myul chi bokkeum.
I will post the side dish video someday, but meanwhile make your “myulchi bokkeum” with this reicpe.
Ingredients:
small size dried anchovies, hot pepper paste, green chili pepper, garlic, vegetable oil, sesame oil, sugar, sesame seeds.
1. Toast 3 cups of dried anchovies in a pan or wok for about 3-5 minutes under medium heat.
2. Add some vegetable oil and 1 sliced green chili pepper and keep stirring for 1 minute.
3. Add 1 clove of minced garlic, 1 or 2 TBS of hot pepper paste, 2 TBS sugar, 1 TBS corn syrup, keep stirring quickly.
4. Turn the heat off and add 1/2 TBS of sesame oil and sprinkle 1/2 TBS sesame seeds.
That’s all!
If you like to use soy sauce instead of hot pepper paste, 1 TBS of soy sauce is enough.
Good luck with your myul chi bokkeum!
March 23rd, 2008 at 4:58 pmHi Maangchi,
If I use the small size dried anchovies for soon dubu soup, how many should I use?
I don’t have the larger size anchovies, just small ones. And do I still need to clean them?
Thanks!
May 24th, 2008 at 7:47 pmHi Maangchi!
Do I have to put the dried anchovies in the freezer? I bought them frozen at my korean supermarket (but that could be because, according to the food-law, you have to freeze almost any kind of fish here).
And I also wanted to say that I absolutely love your videos and recipies! I even got my mom to like Korean food :-)
Thanks a lot
May 25th, 2008 at 4:53 amAditu,
May 26th, 2008 at 12:28 amYes, I always keep dried anchovies in the freezer. Thanks!
Hi, Anonymous,
May 26th, 2008 at 12:31 amYou have small size dried anchovies to make stock?
I would use maybe 2 - 3 spoons.
No need to get rid of intestine part. It’s impossible! lol
hey maangchi can i use fresh anchovies??
September 20th, 2008 at 2:10 ammangichivi,
September 20th, 2008 at 6:36 amhaha, no way! This recipe is for dried anchovies.
Hi Maangchi, I asked this question before but i forgot where. hope you can answer it again. I can only find powdered anchovies. can i used still use this?
October 2nd, 2008 at 2:14 amPortugalbear,
October 2nd, 2008 at 7:08 amYou asked the question here.
http://www.maangchi.com/recipes/ddukbokkie
your recipes and videos are xcellent.
Can I get the anchovies from any Korean store???
October 14th, 2008 at 11:49 pmLisa,
October 15th, 2008 at 6:01 amYes, I’m sure it’s available in any Korean grocery store.
Hi, I was wondering when you make ddukbokki, is it best to use the small or large anchovies? And also how much does it usually cost? Thanks!
October 30th, 2008 at 6:25 pmSusan,
October 30th, 2008 at 10:59 pmLarge dried anchovies! That’s what you need. : ) I don’t know about price. Not expensive I guess.
A Korean cook book I have says to get rid of dried anchovy heads and intestine. If I use large dried anchovies, do I get rid of heads and intestine or just intestine part?
November 30th, 2008 at 3:13 pmKatie,
I remove the heads and intestines of large dried anchovies before using them. (check out my tofu doenjang jjigae video)
However, if you make only stock using dried anchovies, you can use heads, too.
November 30th, 2008 at 3:41 pmHi Maangchi!
I tried making your soondubu jigae with small anchovies, but it ended up really fishy!! I was wondering if this was because I didn’t remove the head and intestines??
Shelley
December 13th, 2008 at 4:50 amShelley,
December 13th, 2008 at 7:58 pmWas it too fishy? Then use fewer dried anchovies next time. Large dried anchovies are good for stock.