Advertisement
Maangchi's recipes by category:
-
Kimchi
Essential Korean dish
-
Side dishes
Banchan makes the meal
-
Rice
Our most important grain
-
Pancakes
Savory & simple
-
Rice cakes
Tteok for every occasion
-
Stews
Jjigae is our comfort food
-
Noodles
Long noodles = long life!
-
Soups
Guk at every meal
-
Sundubu-jjigae
Soft tofu stew
-
Desserts
Special sweet stuff
-
Main dishes
Consider these mains
-
BBQ
The Korean way to grill
-
Fried chicken
Double-deliciousness
-
One bowl meals
Nutritious, & convenient
-
Easy
Anyone can make these!
-
Lunchboxes
Dosirak made with love
-
Appetizers
These could be first
-
Fermented
Taste of centuries
-
Staple ingredients
Korean cuisine basics
-
Mitbanchan
Preserved side dishes
-
Pickles
Quick-brined
-
Spicy
We love spicy food : )
-
Nonspicy
There are plenty!
-
Beef
For meat lovers
-
Seafood
Surrounded by the sea
-
Pork
Some new dishes to try
-
Chicken
Our most delicious
-
Vegetarian
Seasonal, local, foraged
-
Snacks
Quick dishes on the run
-
Porridges
Good for your health!
-
Cold dishes
Icy, cold, or just chilled
-
Drinks
Fruits, grains, & herbs
-
Not Korean
Fusion and western food
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
We love spicy food : )
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
Advertisement
My most popular Korean recipes
-
Kimchi
Traditional-style spicy fermented whole-leaf cabbage kimchi
김치 -
Easy Kimchi
A traditional, simpler, & faster way to make kimchi
막김치 -
Japchae
Stir fried noodles with vegetables
잡채 -
Kkwabaegi
Twisted Korean doughnuts
꽈배기 -
Sundubu-jjigae
Soft tofu stew
순두부찌개 -
Yachaejeon
Vegetable pancake
야채전 -
Jjajangmyeon
Noodles with blackbean sauce
짜장면 -
Tteokbokki
Hot and spicy rice cakes
떡볶이 -
Dakgangjeong
Crispy and crunchy chicken
닭강정 -
Gimbap (aka Kimbap)
Seaweed rice rolls
김밥 -
Kimchi-jjigae
Kimchi stew
김치찌개 -
Kimchi-bokkeumbap
Kimchi fried rice
김치볶음밥 -
Bibimbap
Rice mixed with meat, vegetables, an egg, and chili pepper paste
비빔밥 -
Garaetteok
Long, cylinder-shaped rice cake
가래떡 -
Kimchijeon
Kimchi pancake
김치전
My most recent recipes
-
Fish cake noodle soup
Jan 21st
-
Broccoli with tofu
Jan 10th
-
Crunchy nut candy
Dec 29th
-
Rice syrup
Dec 16th
Advertisement
Convert your ingredient units
Advertisement
I have medium sized anchovies… not tiny but not the big guys for making stock either. Do you think they’ll work for this kind of side dish, or are they too big? Thanks!
I made this for a party, and it was a big hit. Then I made it without anchovies, and used 1-1/2 cups of raw cashews and walnut pieces–and it is delicious. No need for vegans to miss out.
Another great tip for my vegan readers!
Hi Maangchi,
How long can this keep in fridge?
It will go soggy fast, so make just enough for your meal. It won’t go bad, but you will lose crunchiness if you keep it in the fridge.
This is delicious :) When I made it I cooked the anchovies 1 minute in a dry skillet preheated on medium high heat, then added a TBSP olive oil and cooked another minute – just like the myeolchi-bokkeum recipe says to do. I love it! I tripled the recipe and this is only going to last about 2 days total.. 3 days max LOL! Thanks Maangchi – I would have never known about dried anchovies if it weren’t for you… This is a recipe I’ll enjoy for years to come. I ate this delicious side dish with sticky rice and radish leaf kimchi :)
Hi, this look v interesting. Do I need to wash the anchovies?
No you don’t.
Thanks for sharing this. It’s one of my favorites that I used to make all the time in Korea. I got the recipe from a coworker. Her recipe uses honey but no hot spices. I am looking forward to trying your version.
Maangchi,
Last weekend when I did myeolchi bokkeum, I also saw this so I made some last night to have with baechu doenjangguk. My wife and her sister really liked the myeolchi bokkeum and used it in their omelettes for breakfast. I think that is where my extra myeolchi muchim will end up too! ^__^
Dave
They added crispy anchovies to their omelette? It sounds very creative!
OMG, Maangchi ssi!
I made this yesterday & made doenjang jigae with radish leaves kimchi. Super delish. Awesome combo. I don’t know how to include my pic in this comment.
Thanks for sharing the recipes
Ima
OMG, this looks so yummy! You know what, this is what I crave in the summer time when it’s too hot to cook! Make this and eat with cold rice and water. For those of you not from Asia, we Asians mix cooked rice in cold water or tea (or hot water/tea) instead of soup because some of these side dishes are very salty. I LOVE anchovies!!! Thanks for another great recipe, Maangchi!!!
Yes, I agree with you! When you lose your appetite (that seldom happens to me though), or you don’t have any special side dishes on hand, this will be something that you can make in a few minutes. Delicious!
Hi Maangchi, can I use dark maple syrup in lieu of corn/rice syrup?
yes, you can.
I just found some mini anchovies in my cupboard yesterday and was wondering what to do with them. Luckily you posted this recipe and now I can use them:)
kristi, I know you will love this side dish. : ) You won’t care about the tiny eyes of the dried anchovies. You are one of my hardcore Korean cook readers!
Hi Maangchi :). Thank you for sharing all these wonderful recipes, I love to make delicious Korean food at home with them! The only problem I have, since I’m a Westerner and have never actually been to a Korean restaurant, is that I’m having trouble figuring out which dishes to put together to make a meal. I know rice is the main part of the meal and there’s always a soup but I’m never sure which banchan go together. Would you be able to include a note in each side/main dish recipe listing what banchan and soup you would serve together with it for a meal? It would really help me to serve authentic Korean meals to my family. I’m sure individual taste is a big part of putting a meal together but I was hoping for some guidelines until I really get used to Korean cooking.
If it’s too much work don’t worry about it :). Thanks again for all the great recipes!
Thanks,
Sara
Hi Sara,
Thanks for your comment!
In my newer videos and recipes I’m adding information on table settings, and I’m planning to add more of this info to my website. But very basically, yes, rice is the main, plus a soup and kimchi, and then your favorite side dishes.
Maangchi ssi,
Do you just mix the jiri myeolchi with the seasoning? No need to cook or fry it first?
yes, you can eat them as snack. You don’t need to cook the anchovies before mixing with seasonings.
Finally I can make them :)
A Korean friend of mine once made me Myeolchi muchim and it tasted so good. At first I was a bit afraid to eat the whole little fish but when I tasted it was delicious. She also added some nuts to the anchovies and also some little chillies. She then explained to me that she used to give this meal to her children when they were young because the anchovies contain lots of minerals that are necessary especially for children.
Thank you Maangchi!
Toto, good luck with making this easy and delicious side dish!