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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144 Comments:

  1. Ermin Fei Indonesia joined 2/15 & has 25 comments

    Hi Maangchi ssi.. I just made this anchovy side dish today.. They are delicious.. I mixed small and medium anchovies, used brown sugar and gochugaru instead of gochujang, and added peanuts to add some crunch.. Yummy Yummy Bong Bong.. I am going to send some to my husband’s Korean friends.. together with the spicy dried squid side dish from your recipe as well.. Thank you for teaching us easy authentic Korean food ^o^


    See full size image

  2. John in Baton Rouge Baton Rouge Louisiana joined 12/16 & has 40 comments

    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 :)

  3. Nisha Sri Lanka joined 8/16 & has 1 comment

    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…

  4. Gertrude Montreal joined 9/14 & has 3 comments

    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!

  5. phxyogi Phoenix, AZ joined 12/14 & has 1 comment

    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!

  6. Henri Bristol joined 9/14 & has 1 comment

    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!

  7. pacificoceansea HK joined 3/14 & has 1 comment

    Could you help me ! I finished this small fish, however the fish stick together ?
    Can’t separate !
    how should I do ?
    Thanks !

  8. ddnorman Southern NH, USA joined 9/13 & has 75 comments

    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 & has 11,274 comments

      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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