Ingredients:
- 2 cups dried anchovy, olive oil, brown sugar,
- garlic, hot pepper paste, corn syrup, water,
- sesame oil, sesame seeds
For mild myulchi bokkeum:
- Stir 1 cup of small dried anchovy in a heated pan for 1 minute.
- Add 1 tbs olive oil and stir it for another minute.
- Push the cooked myulchi to the edge of the pan away from the heat.
- Make sauce by adding 1 or 2 tbs sugar, ½ ts minced garlic, 2 ts water, and 1/2 tbs corn syrup (optional) to the cleared spot on the pan.
- Tip the pan so only the sauce is over the heat. Simmer it until the sauce looks shiny.
- Mix the cooked anchovy with the sauce and turn the heat off.
- Add ½ tbs sesame seeds and 1 ts of sesame seeds.
For spicy myulchi bokkeum:
- Stir 1 cup of small dried anchovy in a heated pan for 1 minute.
- Add 1 tbs olive oil and stir it for another minute.
- Push the cooked myulchi to the edge of the pan away from the heat.
- Make sauce by adding 1 tbs hot pepper paste, 1 tbs sugar , ½ ts minced garlic, 4 ts water, ½ tbs corn syrup to the cleared spot on the pan.
- Tip the pan so only the sauce is over the heat and simmer until the sauce looks shiny.
- Mix the cooked anchovy with the sauce and then turn the heat off.
- Add 1 ts sesame oil and ½ tbs sesame seeds.
* You can keep it in the refrigerator up to 2 weeks until you finish eating it. When you eat it, put it at room temperature for a while before eating, so it can get soft.
Hi Maangchi.
I have a question about the Spicy anchovy side dish:
If I don’t have gochujang in the house, is it possible just to use hot pepper flakes instead? If it’s okay to use them, how much should I use?
I want to try using this in my lunch boxes for school. :)
Thanks so much for the recipe!
~Will
Hello Maangchi,
Can I check if the anchovy needs to be wash and drain prior to stirfry? The anchovy is not clean to be cooked immedidately. Or should I get only from Korean supermarket? Thank you..
If you wash your dried anchovies before stir-frying, it will turn out soggy.
My first attempt in making a Korean side dish. :) Turned out really well and best of all, it was easy to make! My hubby is polishing off the bowl of anchovies (or ikan bilis in Singapore)even as I am typing this comment. haha…
Thanks Maangchi! I love your recipes. :)
good news! Thank you for the update!
Maangchi,
Just made this tonight and it was awesome. I guess I will have to make bigger batches as I almost ate the whole thing. Thank you for demonstrating this. My friend’s mother used to make this when I was little and I have never been able to figure out how to do it until now.
“I guess I will have to make bigger batches as I almost ate the whole thing” haha, yummy!
Hi Maangchi I was wondering if I can replace corn syrup with honey syrup?
yes, you can use honey, too. Or skip corn syrup and use only sugar. It will still be delicious!
Hello Maangchi, i tried the spicy anchovy side and its so delicious. my husband likes it very much..thank you,thank you so very much..take care and God bless you.:)
awesome! I’m very happy to hear that!
thanks loads for the recipe maangchi! i’ll be taking this recipe home with me to malaysia to try…anchovies are a lot cheaper and the variety is wider compared to belfast =)
fingers crossed my family will like it ^^
yes, I think you will impress your family with this special side dish! : )
maangchi if i have the large anchovy for stock how do i keep them and do they go bad? this recipe looks very good i hope to make it soon.
Keep them in the freezer. That’s what I’m doing.
Hi Maangchi!
Your myulchibokkem is so good we made a mountain of myulchi and about 15 minutes later, I have eaten most of it!!! :)
myulchi has lots of calcium. Good for you! : )
Yay!!! : D
I just made this a few mins ago (both of them), and it is SO yummy. Almost burned my tongue as I was picking at it right out of the pan lol.
: ) Congratulation! Be careful not to burn your tongue!
Hi Maangchi,
I really love the recipes you provided. By the way, is it possible to teach us how to make Lotus Root banchan (연근정과). I really love that whenever I go to a Korean restaurant! :)
Did you request this side dish through the forum, too? :)
Just in case it’s not you, I’m answering this again. Yes, lotus stem side dish is one of the upcoming video recipes. There are 2 kinds of recipes for lotus stem dishes that I know of: salty and sweet lotus stem called Yeongeun jorim and sweet and shiny lotus stem dish called Yeongeunjunggwa.
Yeongeunjorim:
http://commons.wikimedia.org/wiki/File:Korean_cuisine-Yeongeun_jorim-01.jpg
I found this reicpe on the internet. It looks good!
Yeongeunjunggwa:
http://www.chow.com/recipes/11396
Dear Maangchi,
I’ve tried out this dish 3 times today, although the first was a failure though.. because I am a beginner in cooking, i can’t manage the time well when putting in the different ingredients for the sauce and in the end it burned. Well, i manage to solve the problem by mixing all the sauce ingredients in a bowl beforehand. The second and third try was totally awesome! me and my mum get really addicted to it! we tried to cook the anchovies longer to make it taste crispier. Instead of corn syrup, i used honey instead. really hope to try out more of your other recipes. Thanks :)
I tried making this recipe last night and I loved it! It was easy, very quick and delicious! Thanks Maangchi for posting all these recipes! I have been spreading the word about you in Chicago. I hope you will have a cooking class in Chicago in the future.
you are freakin awesome. i love all your recipes!
hi maangchi,
is it possible to substitute the corn syrup for something else? if so what can i substitute it with? thanks so much
You can use more sugar in the recipe.
I made this recipe, and this recipe reminded me of taegu – the kind my great grandmother use to make :) It brought back many good memories of Hamane sitting on the kitchen floor making taegu.