Stirfried dried anchovy side dish

Myeolchi-bokkeum 멸치볶음

Ingredients

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For mild myeolchi-bokkeum:

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  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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141 Comments:

  1. John in Baton Rouge Baton Rouge Louisiana joined 12/16
    Posted December 12th, 2016 at 5:10 pm | # |

    Maangchi – I love love love this…. I used brown sugar instead of white sugar and I made the spicy version. For those having a problem with the anchovies sticking together, I guarantee you it is because they are cooking the sauce too long and causing the sugar to crystalize like candy. I found it needed a little more water too. And I added chopped green onion. This is the first time i’ve eaten anchovies like this and I can tell you I’m going to be hooked! It will NOT last 2 weeks in my fridge. Thank you dahling :)

    • Maangchi New York City joined 8/08
      Posted December 14th, 2016 at 10:55 am | # |

      Great! Thank you for the tips for my other readers!

  2. Nisha Sri Lanka joined 8/16
    Posted August 11th, 2016 at 4:07 am | # |

    Hi Maangchi,

    I’m a lady engineer from Sri Lanka..
    I love you cooking style Maangchi… Wanna watch at least once a day, otherwise i feel bored… will try and let you know how they taste soon.. (after my sis’s exams are over, I will start cooking your dishes)
    Bless you…

  3. Gertrude Montreal joined 9/14
    Posted May 22nd, 2016 at 4:28 pm | # |

    Something to do with my anchovies!!! Oh my this is good! I made the spicy version, kind of. I didn’t have the paste so I mixed some red chilli pepper and flour in there, and I used maple syrup instead of corn syrup. It didn’t make it into my refrigerator! :-P

    Thank you, Maangchi!

  4. phxyogi Phoenix, AZ joined 12/14
    Posted December 28th, 2014 at 7:19 pm | # |

    Wow, Maangchi! Great recipe. I have to say, the quality of the Gochujang matters. I used one brand the first time I made this, and it was very grainy flavored, and I switched brands and much different, much more tasty! Wonderful recipes!

  5. Henri Bristol 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!

  6. pacificoceansea HK 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 !

    • Maangchi New York City joined 8/08
      Posted March 27th, 2014 at 12:45 pm | # |

      oh, use less sugar or syrup. : )

  7. ddnorman Southern NH, USA 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 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!

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