Myeolchi Bokkeum (Sweet Crispy Stir-fried Anchovies)

lunchbox · banchan (side dish)

Myeolchi Bokkeum (Sweet Crispy Stir-fried Anchovies)

15 minEasyServes 2

Ingredients

janmyeolchi — small dried anchovies (잔멸치)1.5 cups, 50g (1.8 oz)H-Mart
sliced almonds or walnuts2 TbspAny store
toasted sesame seeds1 tspEither

Sauce

cooking oil1.5 TbspAny store
soy sauce1 tspAny store
sugar1 TbspAny store
minced garlic1/2 tspAny store
mulyeot — Korean rice syrup (물엿)1.5 TbspH-Mart
water1 TbspAny store

Steps

1

Toast the anchovies alone in a dry pan over medium heat for 2-3 minutes, stirring.

~3 min

Why: Dry-toasting first drives off the fishy smell and makes them crisp — this one step is half the flavor.

2

Shake the toasted anchovies in a sieve to knock off the dust, then set aside on a plate.

~1 min

3

In the same pan, warm the oil and garlic over low heat for 30 seconds until fragrant.

~1 min

4

Add the soy sauce, sugar, and water and cook until the edges start to bubble.

~2 min

5

Turn off the heat, add the anchovies, nuts, and mulyeot, and toss quickly to coat.

~2 min

Why: Always toss with the heat off — keep cooking on residual heat too long and it sets rock-hard once cooled.

Watch out: Tossing over a live flame over-caramelizes the sauce, turning it hard and bitter.

6

Sprinkle with sesame seeds and spread out to cool.

~2 min

Tips

  • —

    The king of lunchbox banchan — it tastes just as good cold.

  • —

    Add 1/2 tsp gochujang at step 4 for a spicy grown-up version.

  • —

    Swap the nuts for shishito peppers for the fragrant traditional style.

Storage

Cool completely, then refrigerate in an airtight container up to 2 weeks. Left at room temperature it goes soggy.