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 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.
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!
unsalted dried anchovies that’s what you need.
Maangchi,
How i need recipe of fish cake side dish please
tengkyu…
I’ve already posted the recipe here.
http://www.maangchi.com/recipe/uhmook-bokkeum
thank you,
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!
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
Hi , maangchi
if i make big postion of this. can i keep one or two weeks ?
yes, you could keep it in the fridge for 2-3 weeks. No problem!
Hi maangchi !
can i use the big anchovys for this side dish?
yes, you can!
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.
sure, I’m already waiting for your update! : )
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!
Wonderful! You modified the recipe to your taste.
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
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.
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.
Yes, you can make stock using medium size dried anchovies. I would still remove intestines. You could use the heads though.
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
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!
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!
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!
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?
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.
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 !!!
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.
Hi maangchi,
can I replace brown sugar with regular sugar ?? will it change the taste?? thx !!!!
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!!
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!
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
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!!!
Claire,
roasted mackerel is very delicious. You can broil, bbq, grill, fry, or steam it.
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?
adeleb,
Your grandmother must have invented her own crab stew porridge. ; 0) I never use rice in crab stew.
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…!
Namine,
Hoho what else can you do? Maybe someday he will change his mind.
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. :(
Lisa,
Oh, I’m so glad to hear that! Thank you for your update.
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!
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.
samwei,
oh, your “myulchi bokkeum” looks delicious! I will link your site to my website under “blogger who made my recipe”. Thanks a lot!
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
Yan,
You can use just sugar.
Jimmy W,
You are very creative cook! It sounds delicious!
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.
i was wondering is it necessary to use corn syrup?? or is there anything else that can replace corn syrup? thanks!
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
Cynthia,
I am happy to hear about your Soon du bu jjigae! You already know a lot about Korean dishes. : )
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!!!!
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. : )
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.)
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.
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.
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!
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
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!
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!
Koe,
oh, did u request it? I’m glad to hear that!
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 :)
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. : )
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
wizzers!
I’m glad about your successful myulchi bokkeum. Thanks!
I’ve tried your myulchi bokkeum recipe and its really delicious!
Thanks Maangchi!
Vb,
I was going to mention it!
Yes, it will go with beer! : )
My first thought was that the spicy version must be good with ice cold beer!!! Do pp eat it as a beer snack?
sourapril,
ok, I will try to post more side dishes. Thanks
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.
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
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?
Hi, James,
You can use less sugar and corn syrup if your myulchi bokkeum is too sticky.
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.