Stir-fried dried anchovies and peanuts

Myeolchi-ttangkong-bokkeum 멸치땅콩볶음

Who wouldn’t like something sweet, crunchy, & nutty?! Today’s recipe, myeolchi-ttangkong-bokkeum is exactly that: stir-fried dried anchovies and peanuts. It tastes like a sweet, salty, crunchy snack.

This is one of the most common and popular side dishes for Korean lunch boxes (dosirak), and almost every family has its own recipe for it. Sometimes chopped green chili peppers are added, to make it spicy or Korean gochujang (hot pepper paste) is added. If you want to add hot pepper paste, just add 1 tablespoon hot pepper paste to the seasoning sauce.

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This version includes peanuts because I found out the crunchy and nutty peanuts are something special. You have a peanut allergy? Then you can leave them out or replace them with your other favorite nuts such as sliced almonds, walnuts, and/or pecans. If you skip the peanuts, the dish name will change to myeolchi-bokkeum because ttangkong (peanuts in Korean) is removed. : )

In the old days, myeolchi-bokkeum tended to be saltier because we added more soy sauce or hot pepper paste, but I use less salt for this version. It still tastes a little salty because the dried anchovies by themselves are a little salty.

This is a kind of mitbanchan, or preserved side dish, that you can keep in the fridge for up to one month. Like I do in the video, you can make it ahead of time and then take it out and combine it with different side dishes and rice to quickly make a well-balanced, delicious meal. You can serve it as a side dish with rice and also it will be a good side dish for beer!

Ingredients

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Directions

  1. Put the dried anchovies in a colander. Shake and toss them so that the smallest bits and broken pieces fall through.
  2. Combine the soy sauce. water, sugar, and rice syrup in a small bowl. Mix well.
  3. Heat a skillet over medium high heat and add vegetable oil. Add the garlic and stir with a wooden spoon for 10 seconds.
  4. Add the anchovies and peanuts. Turn the heat down to medium and stir for a few minutes, until the peanuts and anchovies turn light brown and crunchy. 
  5. Push the anchovies and peanuts to the edge of the skillet. Remove from the heat and add the seasoning mixture to the cleared out-spot. The skillet will still be plenty hot enough, so gently stir the seasoning with a wooden spoon until is starts bubbling.Myeolchibokkeum (Stir-fried anchovies and peanuts: 멸치볶음)
  6. Mix the seasonings with the anchovies and peanuts until they are well coated.
  7. Stir in the sesame oil and sesame seeds.Myeolchibokkeum (Stir-fried anchovies and peanuts: 멸치볶음)
  8. Serve right away with rice, or let it cool down and transfer the anchovies to an airtight container. You can keep them in the refrigerator for up to 1 month.Myeolchibokkeum (Stir-fried anchovies and peanuts: 멸치볶음)Myeolchibokkeum (Stir-fried anchovies and peanuts: 멸치볶음)

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149 Comments:

  1. 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!

  2. Lency Lamuda& has 2 comments

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

  3. 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!

  4. Jeff Joy& has 1 comment

    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

  5. Hi , maangchi

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

  6. Hi maangchi !

    can i use the big anchovys for this side dish?

  7. 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.

  8. 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!

  9. Indrawati& has 3 comments

    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

  10. 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.

  11. 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 joined 8/08 & has 12,049 comments

      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!

  12. Maangchi New York City joined 8/08 & has 12,049 comments

    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!

  13. 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!

  14. 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?

  15. Maangchi New York City joined 8/08 & has 12,049 comments

    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.

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