';

Stirfried dried anchovy side dish

Myeolchi-bokkeum 멸치볶음

Ingredients

For mild myeolchi-bokkeum:

  1. Make sauce by mixing 1 tbs sugar, 1 clove of minced garlic, 1 tbs water in a small bowl. Set aside.
  2. Stir 1 cup of small dried anchovy in a heated pan for 1 minute.
  3. Add 1 tbs olive oil and stir it for another minute.
  4. Push the cooked myeolchi to the edge of the pan away from the heat.
  5. Add the sauce to the cleared spot on the pan.
  6. Tip the pan so only the sauce is over the heat. Simmer it until the sauce looks shiny.
  7. Mix the anchovies with the sauce and remove from the heat.
  8. Add 1 tbs sesame seeds and 1 ts of sesame oil. Serve with rice or snack.

For spicy myeolchi-bokkeum:

  1. Make sauce by mixing 1 tbs of hot pepper paste, 1 tbs of sugar, 1 clove of minced garlic, 1 tbs water in a small bowl. Set aside
  2. Stir 1 cup of small dried anchovies in a heated pan for 1 minute.
  3. Add 1 tbs olive oil and stir it for another minute.
  4. Push the cooked myeolchi to the edge of the pan away from the heat.
  5. Add the sauce to the cleared spot on the pan.
  6. Tip the pan so only the sauce is over the heat and simmer until the sauce looks shiny.
  7. Mix the  anchovies with the sauce and then remove from the heat.
  8. Add 1 ts sesame oil and 1tbs sesame seeds. Serve with rice

*You can keep it in the refrigerator up to 2 weeks until you finish eating it.

Advertisement

137 Comments:

  1. phxyogi Phoenix, AZ My profile page joined 12/14
    Posted December 28th, 2014 at 7:19 pm | # |

    Wow, Maangchi! Great recipe. I have to say, the quality of the Gochujang matters. I used one brand the first time I made this, and it was very grainy flavored, and I switched brands and much different, much more tasty! Wonderful recipes!

  2. Henri Bristol My profile page joined 9/14
    Posted September 10th, 2014 at 10:11 pm | # |

    Thank you so much for this great recipe. I’m so lucky to have found you here. I used tiny dried shrimps and they taste even better because it’s less chewy and much cheaper too. The only bad thing about it is that I finish them even faster…..Thank you Manngchi!

  3. pacificoceansea HK My profile page joined 3/14
    Posted March 27th, 2014 at 3:55 am | # |

    Could you help me ! I finished this small fish, however the fish stick together ?
    Can’t separate !
    how should I do ?
    Thanks !

  4. ddnorman Southern NH, USA My profile page I'm a fan! joined 9/13
    Posted March 2nd, 2014 at 10:14 am | # |

    Maangchi,

    All I can say about 멸치볶음 is that it is super easy and quick to make, mouthwateringly delicious and very addictive! I don’t know how it could last 2 weeks in my refrigerator because it is sooooo good!

    감사합니다!
    Dave

    • Maangchi New York City My profile page joined 8/08
      Posted March 3rd, 2014 at 1:23 pm | # |

      Hi Dave,
      You are more and more getting into Korean cooking as time passes! Now it sounds like you make all side dishes very easily and fast! Congratulations!

  5. Cutemom Indonesia My profile page joined 3/13
    Posted February 5th, 2014 at 1:14 pm | # |

    Maangchi ssi,

    Do you recommend using gaeri or jiri for this recipe? I usually use jiri. What’s gaeri for?

    • Maangchi New York City My profile page joined 8/08
      Posted February 6th, 2014 at 8:35 am | # |

      What’s gaeri? The tiny dried anchovies are called janmyeolchi (잔멸치) or jiri myeolchi (지리멸치) in Korean.

  6. Shanneene Australia My profile page joined 5/12
    Posted November 7th, 2012 at 5:27 am | # |

    I made this tonight, and it turned out really delicious! Thanks for sharing the recipe :)

  7. acapella Canada My profile page joined 8/12
    Posted August 25th, 2012 at 1:37 pm | # |

    Is it still the same with large anchovies? like can i use large anchovies too?

    • Maangchi New York City My profile page joined 8/08
      Posted August 26th, 2012 at 9:56 am | # |

      Good question! If you want to use large anchovies to make myeolchibokkeum, you will need to remove the bones from each anchovy. Split it lengthwise by pressing with your fingers and then take out the bone. Good luck!

  8. cameron87 Ottawa My profile page joined 10/09
    Posted May 19th, 2012 at 4:17 pm | # |

    The anchovies that I have are between the size of the big ones and medium ones. Would they be too big for this recipe? If so, are there any other uses for the big/medium-big anchovies besides making stock or soup?
    I won’t lie… I’m a little scared of the anchovies- this is my first time using them and they sense my fear… they keep looking at me! lol.

    • Cameron Ottawa My profile page joined 10/09
      Posted May 19th, 2012 at 8:49 pm | # |

      I just made it and the anchovies were just fine in terms of size :) they were crispy and spicy and very good- i used a corn pick to remove the guts because i kept breaking them when I used my fingers.

  9. ImConfused Songtan, Korea My profile page joined 4/10
    Posted May 10th, 2012 at 4:03 am | # |

    Just tried this recipe (not spicy) because the book recipe that I had never turned out right and took too much time. I used the Twist peppers (gwari Kochu supposed to not be hot but really not as hot) in addition. Great recipe. I hope my wife likes it. No problem if she doesn’t. I loved it. Got from another cookbook to cut slits into the peppers and add some soy sauce and heat up in the fry pan for about 5 minutes. Thanks for sharing your cooking techniques with everyone.

    • Maangchi New York City My profile page joined 8/08
      Posted May 10th, 2012 at 6:11 pm | # |

      “No problem if she doesn’t. I loved it” : ) Give it to her 1 tiny anchovy first and let her taste it. If she says, “not bad!” and then encourage her to eat more.. lol “ow ow my baby loves anchovies!”

  10. jaylivg Houston My profile page I'm a fan! joined 7/10
    Posted January 22nd, 2012 at 5:10 pm | # |

    Maangchi !! This has become my favourite side dish .. in fact i can eat it as a main dish with just warm white rice !! The only bad thing is , i can’t stop eating it . Super easy , and i figure this should be healthy , right ? LOL :D Thanks for some yummy recipe !

    • Maangchi New York City My profile page joined 8/08
      Posted May 10th, 2012 at 6:14 pm | # |

      yeah it contains lots of calcium so it’s one of the most popular side dishes that Korean mom makes for their children’s lunch box. I hope Nick likes it.

  11. lgm80 gyoung gi do anyang My profile page joined 7/11
    Posted July 11th, 2011 at 2:04 am | # |

    완전 짱이예요!

  12. AZ_ABC Chandler, Arizona My profile page joined 6/11
    Posted June 28th, 2011 at 2:15 am | # |

    Good evening Maangchi,

    When I was in high school, I became good friends with a Korean boy who’s mother was from Pusan. She use to make three side dishes that I cannot find in our local Korean Restaurants (I’m in Arizona) nor Asian grocery stores.

    1. Jalapeño or Serrano Chili’s with anchovies. She made two varieties of this dish.
    A. One had soy sauce
    B. The other had like either GoChuChung or GoChu Pepper Flakes that was pasty.

    2. The other Jalapeño or Serrano Chili side dish had a red hot sauce that was pumped into the chilis.

    These three dishes were served cold out of the refrigerator.

    Would you be so kind to post or email me your recipes for these dishes?

    Thank you.

    Tim (AZ_ABC)

    • Maangchi New York City My profile page joined 8/08
      Posted June 28th, 2011 at 8:23 am | # |

      My answers:
      1.Add green chili peppers to this recipe. : Sautee green chili peppers with a few drops of oil for about 2-3 minutes and then add dried anchovies. The rest of the recipe is the same.
      2. It’s gochu jangahjji (pickled and seasoned green chili peppers): my favorite! : )
      The recipe will be posted someday on my website.

      • AZ_ABC Chandler, Arizona My profile page joined 6/11
        Posted July 2nd, 2011 at 7:10 am | # |

        Maangchi,

        Thank you for responses.

        I will be looking forward to your recipe for jangahjji!

        Tim

      • sanne Munich My profile page joined 8/14
        Posted August 25th, 2014 at 4:41 am | # |

        Hi Maangchi,

        We love myeolchi-bokkeum!

        Here’s another request for a recipe for gochu jangaji!
        I’ve got shishito peppers (for your kkwarigochujjim) and put-gochu – I suppose the latter are right for jangachi?

        Btw: I don’t use olive-oil for Korean dishes; here, the easy-to-get-one is not neutral. Neutral oils in Germany are e. g. cheap sunflower-seed-oil and oil made from oilseed rape.
        When it comes to non-neutral, I use Korean sesame-seed-oil as seasoning! Love it! :-D

        Ciao, Sanne.

  13. Maangchi New York City My profile page joined 8/08
    Posted April 16th, 2011 at 9:49 am | # |

    It looks very tasty! Spicy and non spicy crunchy dried anchovies! yum!

  14. foodeterian UB, Mongolia My profile page joined 3/11
    Posted April 16th, 2011 at 5:55 am | # |

    Hi Maangchi,
    Thank you very much for sharing such delicious recipe.

    I prepared this recipe according to your instruction and result you can see here

    http://foodeterian.blogspot.com/2011/04/fishy-snack-stirfried-dried-anchovy.html

    Thanks.

More comments to read! Jump to page: 1 3 4 5

Leave a Reply