Korean recipes:
Stirfried dried anchovy side dish (myulchibokkeum)
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.
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.
June 16th, 2008 at 1:14 amHi, James,
June 16th, 2008 at 3:33 amYou can use less sugar and corn syrup if your myulchi bokkeum is too sticky.
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?
June 17th, 2008 at 10:52 amDear,anne.h,
June 17th, 2008 at 11:20 amMost 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
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.
June 19th, 2008 at 6:19 pmsourapril,
June 19th, 2008 at 10:44 pmok, I will try to post more side dishes. Thanks
My first thought was that the spicy version must be good with ice cold beer!!! Do pp eat it as a beer snack?
June 20th, 2008 at 9:50 amVb,
June 20th, 2008 at 2:07 pmI was going to mention it!
Yes, it will go with beer! : )
I’ve tried your myulchi bokkeum recipe and its really delicious!
Thanks Maangchi!
June 29th, 2008 at 11:31 amwizzers!
June 29th, 2008 at 12:10 pmI’m glad about your successful myulchi bokkeum. Thanks!
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
June 29th, 2008 at 10:58 pmHi,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. : )
June 29th, 2008 at 11:16 pmOh 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 :)
July 3rd, 2008 at 11:04 amKoe,
July 3rd, 2008 at 6:47 pmoh, did u request it? I’m glad to hear that!
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!
July 3rd, 2008 at 8:39 pmAnh,
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.
July 4th, 2008 at 8:24 amLet’s keep in touch!
Maangchi,
August 18th, 2008 at 11:39 amHello, 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
Christina ,
August 18th, 2008 at 4:46 pmYes, you can use roasted peanuts, too. Put them in a heated pan with dried anchovies and follow the next steps of the recipe. Thanks!
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.
August 22nd, 2008 at 9:48 pmJimmyW,
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.
August 23rd, 2008 at 7:35 amTurned 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.)
August 23rd, 2008 at 8:41 pmoh, ok, When you put it at room temperature before eating, actually you won’t need to pull them apart.
August 23rd, 2008 at 10:34 pmAnyway it’s a good idea to cut down the amount of sugar. : )
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.
August 24th, 2008 at 5:29 pmMeanwhile - 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!!!!
Cynthia,
August 24th, 2008 at 7:09 pmI am happy to hear about your Soon du bu jjigae! You already know a lot about Korean dishes. : )
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
September 1st, 2008 at 1:06 ami was wondering is it necessary to use corn syrup?? or is there anything else that can replace corn syrup? thanks!
October 4th, 2008 at 1:04 pmHi, 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.
October 4th, 2008 at 9:08 pmYan,
You can use just sugar.
Jimmy W,
October 5th, 2008 at 9:02 amYou are very creative cook! It sounds delicious!
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
October 17th, 2008 at 5:39 pmsamwei,
October 17th, 2008 at 6:03 pmoh, your “myulchi bokkeum” looks delicious! I will link your site to my website under “blogger who made my recipe”. Thanks a lot!
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!
November 3rd, 2008 at 9:28 pmLisa,
Oh, I’m so glad to hear that! Thank you for your update.
November 3rd, 2008 at 10:03 pmI 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. :(
November 4th, 2008 at 8:00 pmNamine,
Hoho what else can you do? Maybe someday he will change his mind.
November 4th, 2008 at 8:47 pmthis, 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…!
December 10th, 2008 at 9:38 pmadeleb,
December 11th, 2008 at 3:10 pmYour grandmother must have invented her own crab stew porridge. ; 0) I never use rice in crab stew.
Hi Maangchi,
December 21st, 2008 at 5:23 pmThank 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?
Claire,
December 21st, 2008 at 6:13 pmroasted mackerel is very delicious. You can broil, bbq, grill, fry, or steam it.
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!
December 25th, 2008 at 7:10 pmThankyou!!!