Recipes

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.

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136 Comments:

  1. 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!

  2. 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 !

  3. 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!

  4. 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.

  5. 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 :)

  6. 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!

  7. 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.

  8. 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!”

  9. 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.

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

    완전 짱이예요!

  11. 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.

  12. 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!

  13. 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.

  14. shygongurl Hannahle888@gmail.com My profile page joined 3/11
    Posted March 25th, 2011 at 3:54 am | # |

    Hello Maangchi,

    Can I the anchovies lasts more than 2 weeks when I put in the fridge? Because my friend made the same thing as yours, but she can keep it up to more than 2 weeks. I am wondering is that possible to do so?

    • Maangchi New York City My profile page joined 8/08
      Posted March 25th, 2011 at 7:43 am | # |

      I don’t know the answer because I never keep my myeolchi bokkeum more than 2 weeks in the fridge.

    • Cutemom Indonesia My profile page joined 3/13
      Posted February 5th, 2014 at 1:12 pm | # |

      My myeolchi bokkeum would never last more than 10 days. Maybe less if my son found it in the fridge.

      I think you can keep it up to a month. I had some left over that got push to the back of the fridge and my son found it a month later and finished it off and not get sick.

  15. madkisso My profile page joined 12/10
    Posted December 26th, 2010 at 2:40 pm | # |

    Hi Maanghi,
    I love myulchi and am so happy you have put this recipe up; now I can finally make it!

    Quick question. I have eaten a different variation, one that is really sweet and made with walnuts (no red pepper). I was wondering if you had the recipe for that one, too? Thanks.
    Michelle

    • Maangchi New York City My profile page joined 8/08
      Posted December 26th, 2010 at 8:34 pm | # |

      Hi Michelle,
      Use mild version myulchi bokkeum recipe: Skip hot pepper paste and add walnuts after step 1.
      Step 1: Stir 1 cup of small dried anchovy in a heated pan for 1 minute.
      Step 2: Add 1 tbs olive oil and stir it for another minute.

      • madkisso My profile page joined 12/10
        Posted December 27th, 2010 at 2:29 pm | # |

        thank you so much! Now I just feel silly. I read the mild version but didn’t realize all I had to do was add the walnuts. I am so excited to try making it =)

  16. linhly660 My profile page joined 11/10
    Posted November 21st, 2010 at 9:43 pm | # |

    I l♥ved this recipe. I’ve made this for my family and they loved it too. I was wondering what kind of brand do you use for the soy sauce used in all of the recipes. It doesn’t need to be expensive, as long as it tastes good. Thank you Maangchi :)

  17. bpbqueen My profile page joined 11/10
    Posted November 2nd, 2010 at 3:50 pm | # |

    Thank you so much! I’ve been looking for this recipe forever. I must eat a billion of these little critters when we go out for Korean BBQ. Now I can make these at home to enjoy on my rice.

  18. Epicurean Adventure Minneapolis, MN My profile page I'm a fan! joined 8/10
    Posted August 23rd, 2010 at 2:16 am | # |

    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

    • Maangchi New York City My profile page joined 8/08
      Posted November 3rd, 2010 at 10:11 am | # |

      Will, sorry about the late reply.
      Yes, you can use hot pepper flakes. If you use them, mix with just a little bit of soy sauce until it looks like hot pepper paste.

  19. Raspberryhk SG My profile page joined 8/10
    Posted August 21st, 2010 at 11:08 am | # |

    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..

  20. mskmouse Singapore My profile page joined 8/10
    Posted August 21st, 2010 at 10:04 am | # |

    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. :)

  21. msv1976 NYC My profile page joined 8/10
    Posted August 20th, 2010 at 1:40 am | # |

    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.

    • Maangchi New York City My profile page joined 8/08
      Posted August 20th, 2010 at 8:09 pm | # |

      “I guess I will have to make bigger batches as I almost ate the whole thing” haha, yummy!

  22. miley My profile page joined 8/10
    Posted August 1st, 2010 at 12:37 am | # |

    Hi Maangchi I was wondering if I can replace corn syrup with honey syrup?

    • Maangchi New York City My profile page joined 8/08
      Posted August 1st, 2010 at 6:48 am | # |

      yes, you can use honey, too. Or skip corn syrup and use only sugar. It will still be delicious!

  23. Jean Philippines My profile page joined 6/10
    Posted June 5th, 2010 at 1:47 am | # |

    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.:)

  24. KKVL Belfast, My profile page joined 4/10
    Posted April 27th, 2010 at 7:06 pm | # |

    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 ^^

  25. ilovekimchi20 My profile page joined 3/10
    Posted March 30th, 2010 at 5:54 pm | # |

    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.

  26. tsirhcevoli USA My profile page joined 3/10
    Posted March 22nd, 2010 at 12:36 pm | # |

    Hi Maangchi!
    Your myulchibokkem is so good we made a mountain of myulchi and about 15 minutes later, I have eaten most of it!!! :)

  27. LisaL USA My profile page joined 9/09
    Posted March 17th, 2010 at 12:58 am | # |

    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.

  28. Jasmine
    Posted January 3rd, 2010 at 3:25 am | # |

    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! :)

  29. eileen
    Posted December 2nd, 2009 at 3:06 am | # |

    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 :)

  30. Anna A.
    Posted November 22nd, 2009 at 5:49 pm | # |

    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.

  31. maylee
    Posted November 13th, 2009 at 6:01 pm | # |

    you are freakin awesome. i love all your recipes!

  32. linda
    Posted September 21st, 2009 at 1:57 pm | # |

    hi maangchi,
    is it possible to substitute the corn syrup for something else? if so what can i substitute it with? thanks so much

  33. Cheryll
    Posted September 14th, 2009 at 8:36 am | # |

    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.

  34. Gwen
    Posted July 1st, 2009 at 4:44 pm | # |

    Hi Maangchi,
    I found 2 types of anchovy at my supermarket, one is salted and one is not, which one is better for this dish? This is my favorite korean side dish, can’t wait to make it, thanks!

  35. Lency Lamuda
    Posted June 29th, 2009 at 6:20 am | # |

    Maangchi,
    How i need recipe of fish cake side dish please
    tengkyu…

  36. Korean Food Fan
    Posted June 24th, 2009 at 8:09 pm | # |

    Hi Maangchi
    I recently ate in a korean restaurant that gave this side dish made of fried anchovies and green chillies. It was SO GOOD. It tasted sweet and the chillies were not hot or spicy at all but still had some crunch to it. Can you please post the recipe for this side dish? Thanks so much!

  37. Jeff Joy
    Posted May 18th, 2009 at 3:35 pm | # |

    You can also caralmalize the sugar and dilute it with the water or a squeeze of lemon juice for a nutty-candied flavor. Instead of corn syrup, try other water-aborbant sugars, such as glucose sugar(clear,neutral flavor), light-colored honey (contains inverted sugar;fructose & glucose) for slightly different results.

    It’s important to use such sugar-syrops in this dish because it absorbs more humidity than regular sugar, to much regular sugar will harden as the syrup cools and the product will clump.

    The amount of sweet and salty must be balanced, so play with it. An addition of an acid works well with anchovy and can cut the sweetness.

    *Note-Regular Sugar retains less moisture and expands when cooled, thus it can harden or crystalize.

    Chef Jeff

  38. SZE
    Posted May 18th, 2009 at 12:33 am | # |

    Hi , maangchi

    if i make big postion of this. can i keep one or two weeks ?

  39. Jacky
    Posted May 15th, 2009 at 7:19 pm | # |

    Hi maangchi !

    can i use the big anchovys for this side dish?

  40. AT
    Posted May 15th, 2009 at 1:57 pm | # |

    Great recipe…followed it to the ‘T’. So addictive…
    Now family and friends are addicted too!

    Am going to try out other recipes posted on your website..will update you.

  41. 0angel0
    Posted May 8th, 2009 at 11:33 pm | # |

    Thanks so much for your recipes Maangchi!

    I’ve tried out this recipe & it’s so easy & turned out so good! I’ve made it 3 times now, & adjusted the sugar/ corn syrup portion, as well as added in some fresh red chilli…. oh & i’m using the american style corn syrup which works just as well ;)

    will try your other recipes, thanks & please keep it coming!

  42. Indrawati
    Posted April 25th, 2009 at 7:57 am | # |

    Dear Maangchi,

    I’m Indrawati from Indonesia. I like korean food. I make kimchi and looking for the anchovy side dish recipe,
    Find you just in time. Thank you for posting it.
    Anyway, in Indonesia you can find both fresh and frozen. Is there any different using them instead of dried one?
    Thank you
    Indrawati

    • Maangchi New York City My profile page joined 8/08
      Posted May 9th, 2009 at 7:50 am | # |

      I’m sorry about late reply. I am just reading your question.
      You could use either fresh dried anchovies or frozen dried anchovies to make myulchibokkeum.

  43. Luna
    Posted April 7th, 2009 at 4:36 am | # |

    Q1.There is no need of Removing Head & Intestines Of Medium Sized Anchovy?

    Q2.Can I Make Stock With Medium Sized Anchovy? Because Here Only This Size is Available.

    • Maangchi New York City My profile page joined 8/08
      Posted April 7th, 2009 at 7:04 am | # |

      Yes, you can make stock using medium size dried anchovies. I would still remove intestines. You could use the heads though.

  44. JB
    Posted April 5th, 2009 at 9:25 pm | # |

    Hi Maanchi,

    Do you wash or rinse the anchovies before using them? The reason I ask is that I see bulk big barrels, they probably pick up dust and other stuff from customer handling….

    Another question – is it necessary for authentic Korean taste to always use sugar or sweeteners? I have friends and family who are diabetic (insulin and Type 2-hypoglycemic), so anything sweet is a no-no.

    Lastly, thank you very much for sharing your recipes and making videos of authentic Korean food. Your site lets me learn very quickly about making Korean food. And everything looks DELICIOUS!!!

    JB

    • Maangchi New York City My profile page joined 8/08
      Posted April 5th, 2009 at 11:21 pm | # |

      I don’t wash dried anchovies before using them. I buy a box of frozen dried anchovies, so I have never worried about dirt on them. Anyway, if you feel uncomfortable, why don’t you use wash them before using?
      You can skip the sugar in my recipe.
      Thank you very much for your interest in my recipes!

  45. Maangchi New York City My profile page joined 8/08
    Posted April 1st, 2009 at 6:40 am | # |

    Miyuki,
    It’s “ohjinguh bokkeum”. Ohjinguh is squid. Yes, I will post the recipe someday. Thank you!

    Anna,
    I’m glad to hear that! thank you!

  46. Anna
    Posted March 31st, 2009 at 9:55 pm | # |

    I made the first anchovy recipe and after tasting this and my other maangchi banchans my mom said that there doesn’t seem to a be a side dish that I can’t do (while following your instructions and recipes)! Thanks Ms. Maangchi!

  47. Miyuki
    Posted March 27th, 2009 at 9:17 pm | # |

    I am so happy to find your web site! I am not sure what it is called but recently my friend found a spicy, sticky cuttlefish at a local oriental store. It was really like myulchi bokkeum except it was cuttle fish (dried squid) and not anchovy. What do you call the dried squid version? and will you publish it?

  48. Maangchi New York City My profile page joined 8/08
    Posted March 21st, 2009 at 5:44 am | # |

    Loren,
    Use less mulyeot(Korean corn syrup) or sugar next time you make the dish, then it won’t get harder even though you put it in the refrigerator.

  49. Loren
    Posted March 21st, 2009 at 3:45 am | # |

    Hi Maangchi,

    I succeed in making spicy myulchibokkeum. They taste exactly like what my Korean friends made for me. I put them in a container box and put in in my refrigerator. But the next day, the anchovies is getting harder, so that we really need to use effort to eat it ^_^ (but still it taste delicious). Is there any way that can make my anchoovies soft ? thx !!!

  50. Maangchi New York City My profile page joined 8/08
    Posted March 15th, 2009 at 12:11 am | # |

    Teresa,
    sorry, I read your message just now. seasoned dry radish is “muwoo malaengi muchim” I think. Yes, I am going to post the recipe someday. Thank you!

    Loren,
    yes, of course you can use regular sugar. The taste will be the same. Good luck with Korean cooking.

  51. Loren
    Posted March 14th, 2009 at 8:32 pm | # |

    Hi maangchi,

    can I replace brown sugar with regular sugar ?? will it change the taste?? thx !!!!

  52. Teresa
    Posted February 27th, 2009 at 1:06 pm | # |

    Maangchi,

    I’m very excited to have found your site. I LOVE soondubu jjigae and look forward to trying your recipe. The anchovies I’ve had at Korean restaurants are delicious and glad to have found your recipe.

    Another side dish I enjoy is the seasoned dry radish. I hope you will post a recipe for that in the future. Thanks!!

  53. Maangchi New York City My profile page joined 8/08
    Posted January 22nd, 2009 at 11:35 pm | # |

    Dominique
    Yes, dried anchovy has lots of calcium, so it’s good for children. : ) I’m glad your children like it.

    Julie,
    My recipe for cuttle fish (dried squid strips) side dish is a little different from dried anchovy side dish. I’m going to post the recipe someday. Thank you!

  54. Julie
    Posted January 22nd, 2009 at 9:14 pm | # |

    Hi, Maangchi,

    Thanks for stir fried dried anchovy side dish; my mother used olive oil to make this as well but she never gave me the measurements for the ingredients – it was always a little of this and a little of that, so it’s great to have tangible measurements. Would you also use the sauce ingredients for the anchovy stir fry to make stir fried dry cuttle fish strips? Dried Cuttle fish stir fried in hot suace is one of my favorite and I have yet to find a recipe on how to make it.

    Thanks

  55. Dominique
    Posted December 25th, 2008 at 7:10 pm | # |

    Hi Maangchi,

    Thankyou for the delicious recipe! It is often difficult to get my children to eat fish, but they love anchovies cooked this way. I always have to remind them to eat their “bbap” together with the sidedishes or else they will only eat the sidedishes!
    Thankyou!!!

  56. Maangchi New York City My profile page joined 8/08
    Posted December 21st, 2008 at 6:13 pm | # |

    Claire,
    roasted mackerel is very delicious. You can broil, bbq, grill, fry, or steam it.

  57. Claire
    Posted December 21st, 2008 at 5:23 pm | # |

    Hi Maangchi,
    Thank you so much for your website! I love eating korean food. Your recipes are awesome and easy to follow. I have tried cooking the soon doo boo, the bean sprout side dish, and the dried anchovies. They all came out perfectly. I was wondering whether you had a recipe for broiled mackerel that’s sometimes offered as a side dish in the korean restaurant. I think it’s called Godenguh Gui. Where can I buy this fish and how would I cook it? Is it broiled or grilled?

  58. Maangchi New York City My profile page joined 8/08
    Posted December 11th, 2008 at 3:10 pm | # |

    adeleb,
    Your grandmother must have invented her own crab stew porridge. ; 0) I never use rice in crab stew.

  59. adeleb
    Posted December 10th, 2008 at 9:38 pm | # |

    this, the su jung gwa, and mandoo and kimbap were a few of my favorites that my grandma made. i’m so happy i found your site now i can (try to) eat like i’m back east with my halmonee again! except the brown sugar turned black on my first try before i even got the garlic in the pan (probably too hot) i’m still eating it and it’s still delicious but i’ll do better next time. i was wondering, on a “seafood” note, my grandma used to make this blue crab stew – i think it was some sort of den jang? and she’d take the “lids” off the crab and put rice and denjang stew in it…. is that a normal korean traditional dish? it was crazy…!

  60. Maangchi New York City My profile page joined 8/08
    Posted November 4th, 2008 at 8:47 pm | # |

    Namine,

    Hoho what else can you do? Maybe someday he will change his mind.

  61. Namine
    Posted November 4th, 2008 at 8:00 pm | # |

    I love this dish! I made it for my first time today.

    Unfortunately, my boyfriend hates the smell and how it fills the whole house and doesn’t want me to make it anymore. :(

  62. Maangchi New York City My profile page joined 8/08
    Posted November 3rd, 2008 at 10:03 pm | # |

    Lisa,

    Oh, I’m so glad to hear that! Thank you for your update.

  63. Lisa
    Posted November 3rd, 2008 at 9:28 pm | # |

    Hi Maangchi,

    It’s raining like crazy here so I had to make dinner with whatever I had available. It was the perfect night to try your anchovy side dish, which I love getting at Korean restaurants. It was SOOO good – way better than any restaurant. I made it extra crispy, just the way I like it. Next time I will make it a little less spicy, because I had to keep stopping and drinking a lot of water in between bites =)

    Thank you so much for this recipe!

    • Patti Kish
      Posted September 5th, 2009 at 4:56 am | # |

      I agree with you that Maangchi’s recipe is awesome. This anchovy recipe tastes so much better than a lot of Korean restaurants efforts in Michigan. My husband and I love this recipe.

  64. Maangchi New York City My profile page joined 8/08
    Posted October 17th, 2008 at 6:03 pm | # |

    samwei,
    oh, your “myulchi bokkeum” looks delicious! I will link your site to my website under “blogger who made my recipe”. Thanks a lot!

  65. samwei
    Posted October 17th, 2008 at 5:39 pm | # |

    Maangchi,

    I have tried to make this Korean side dish. thanks for your recipe. Best wishes

    http://hk.myblog.yahoo.com/samwei840/article?new=1&mid=5698

  66. Maangchi New York City My profile page joined 8/08
    Posted October 5th, 2008 at 9:02 am | # |

    Yan,
    You can use just sugar.

    Jimmy W,
    You are very creative cook! It sounds delicious!

  67. JimmyW
    Posted October 4th, 2008 at 9:08 pm | # |

    Hi, Maangchi. I wanted to let you know that I tried another batch. I mixed 1TB each of hot pepper paste and brown sugar, added garlic and a little water, and mixed them together. Then, I added the mixture to the pan, simmered, and added the corn syrup. It turned out great! I love the hot-sweet-salty taste. Thanks.

  68. Yan
    Posted October 4th, 2008 at 1:04 pm | # |

    i was wondering is it necessary to use corn syrup?? or is there anything else that can replace corn syrup? thanks!

  69. Jenny
    Posted September 1st, 2008 at 1:06 am | # |

    hi Maangchi.i’ve tried this recipe.both turn out delicious.mild for my little girl n spicy for me n hubby.she love it ( she think it’s a snack).also yummy mix with bibimbap.i become a Maangchi’s fan

  70. Maangchi New York City My profile page joined 8/08
    Posted August 24th, 2008 at 7:09 pm | # |

    Cynthia,
    I am happy to hear about your Soon du bu jjigae! You already know a lot about Korean dishes. : )

  71. Cynthia
    Posted August 24th, 2008 at 5:29 pm | # |

    Maangchi – I just wanted to thank you so much for creating these videos – I dare not try a recipe without first consulting your website! We are trying out as many of your recipes as we can and your Soon Du Bu Jiigae is so much better than anyone elses! I took it to work and everybody scarfed it up – I sent them your website so they can try it at home.
    Meanwhile – my husband and I tried Korean BBQ this last Friday for the first time and aside from not having any clue what to do – there were two banchans we especially loved – seasoned bean sprouts and myulchi bokkeum – which we didn’t know that was what it was called. I was able to find all of the recipes for the banchan but was very happy to see you had a video of the myulchi bokkeum. Again, thank you so much and keep going!!!!

  72. Maangchi New York City My profile page joined 8/08
    Posted August 23rd, 2008 at 10:34 pm | # |

    oh, ok, When you put it at room temperature before eating, actually you won’t need to pull them apart.
    Anyway it’s a good idea to cut down the amount of sugar. : )

  73. JimmyW
    Posted August 23rd, 2008 at 8:41 pm | # |

    Turned out very good as far as taste was concerned. Next time, however, I’ll cut back on the sugar, only because the anchovies were a little too sticky, and I had to pull them apart. (I left the anchovies whole.)

  74. Maangchi New York City My profile page joined 8/08
    Posted August 23rd, 2008 at 7:35 am | # |

    JimmyW,

    haha, it’s your project for this weekend! Good luck!
    Actually you can eat all body of dried anchovies, but if you feel uncomfortable with eating it, remove the heads and internal parts. It totally depends on your choice. I’m looking forward to your update. : )

    * When you make stock, you will have to remove internal parts.

  75. JimmyW
    Posted August 22nd, 2008 at 9:48 pm | # |

    Spicy stir fried anchovies are my project for this weekend. I received a bag from http://www.koamart.com along with a tub of hot chili paste. The anchovies are the size between the tiny and large ones in your video. Can I just use them whole, as they are, or must I remove the heads of anything else from the little critters? (The peanuts sound like a great addition!) Thanks.

  76. Maangchi My profile page joined 7/08
    Posted August 18th, 2008 at 4:46 pm | # |

    Christina ,
    Yes, you can use roasted peanuts, too. Put them in a heated pan with dried anchovies and follow the next steps of the recipe. Thanks!

  77. Christina
    Posted August 18th, 2008 at 11:39 am | # |

    Maangchi,
    Hello, first thank you for this wonderful website. I spent last summer in Korea and loved all the dishes my co-workers made. This anchovy one got me very excited because there used to be a side dish at lunch that had anchovy’s and peanuts in it (it was one of my favorites). I was wondering if you knew of that recipe or maybe if this recipe can be modified to include peanuts.
    Thanks
    Christina

  78. Maangchi New York City My profile page joined 8/08
    Posted July 4th, 2008 at 8:24 am | # |

    Anh,
    oh, you are living in New Jersey! I heard that there are many cheap korean grocery stores there! I would like to go shopping there someday.

    Yesterday I went to the korean grocery near herald square in Manhattan and brought some korean groceries and cooked my first korean meal. It was exciting, but it was a little pricey. : )

    Luckily I found some cheap vegetables and fruit market near my apartment which made me feel very comfortable.

    I can’t wait to see you soon, too.
    Let’s keep in touch!

  79. Anh
    Posted July 3rd, 2008 at 8:39 pm | # |

    Dear Maangchi,

    Thanks for posting the recipe for myulchi bokkeum. Several years ago, when I lived in Vietnam, my grandmother made this for me everyday. It’s still one of my favorite dishes and to watch your video brings back good memories!

    Hope you’re settling well in your new home. I live in New Jersey, but often go to New York. I can’t wait to have the opportunity to meet you personally!

  80. Maangchi New York City My profile page joined 8/08
    Posted July 3rd, 2008 at 6:47 pm | # |

    Koe,
    oh, did u request it? I’m glad to hear that!

  81. Koe
    Posted July 3rd, 2008 at 11:04 am | # |

    Oh Maangchi, thanks so much! I’m one of those who asked you to show us how to make dried anchovies side dish :) Now I got 2!!! :)) I will try them when I get the anchovies :)

  82. Maangchi New York City My profile page joined 8/08
    Posted June 29th, 2008 at 11:16 pm | # |

    Hi,Liz,
    No, you don’t have to use corn syrup if you don’t have. Sugar is enough.
    A little bit of corn syrup helps this dish look shiny.

    Amazing! You tried out all the recipes? Busy busy cooking. : )

  83. Anonymous
    Posted June 29th, 2008 at 10:58 pm | # |

    Hi Maangchi,

    I was wondering – is it necessary to have corn syrup for this dish to turn out? Thanks!

    ps: I’ve tried making your jeon, kimbap, jia jang myung, duk bok ki, kimchi and cucumber kimchi.. and they all turned out great..thanks! Liz

  84. Maangchi New York City My profile page joined 8/08
    Posted June 29th, 2008 at 12:10 pm | # |

    wizzers!
    I’m glad about your successful myulchi bokkeum. Thanks!

  85. wizzers
    Posted June 29th, 2008 at 11:31 am | # |

    I’ve tried your myulchi bokkeum recipe and its really delicious!

    Thanks Maangchi!

  86. Maangchi New York City My profile page joined 8/08
    Posted June 20th, 2008 at 2:07 pm | # |

    Vb,
    I was going to mention it!
    Yes, it will go with beer! : )

  87. vb
    Posted June 20th, 2008 at 9:50 am | # |

    My first thought was that the spicy version must be good with ice cold beer!!! Do pp eat it as a beer snack?

  88. Maangchi New York City My profile page joined 8/08
    Posted June 19th, 2008 at 10:44 pm | # |

    sourapril,
    ok, I will try to post more side dishes. Thanks

  89. sourapril
    Posted June 19th, 2008 at 6:19 pm | # |

    Maangchi, can you please post more side dishes videos/recipes? I don’t have anything specific in my mind, but I really enjoy those side dishes whenever I eat at a Korean restaurant.

  90. Maangchi New York City My profile page joined 8/08
    Posted June 17th, 2008 at 11:20 am | # |

    Dear,anne.h,
    Most korean are using vegetable oil, but I like to use olive oil. ; )
    When I visited Korea recently, I found that grape seed oil is popular these days

  91. anne.h
    Posted June 17th, 2008 at 10:52 am | # |

    Dear Maangchi, It’s so interesting that you use olive oil for Korean dishes. “Authentic” doesn’t always trump “exciting and delicious.” However, I was wondering what people typically use in Korea. Is olive oil readily available there? Are there other East Asian oils tastier than veggie that can be used?

  92. Maangchi New York City My profile page joined 8/08
    Posted June 16th, 2008 at 3:33 am | # |

    Hi, James,
    You can use less sugar and corn syrup if your myulchi bokkeum is too sticky.

  93. james
    Posted June 16th, 2008 at 1:14 am | # |

    Maangchi, when I make this (someone else’s recipe but with sugar also) it becomes all stuck together and hardens like a solid block when it cools. I will try your method and tell you how it goes.


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