Myeolchi Bokkeum (Korean Stir-Fried Anchovies)

🧂 Ingredients

• 100 g Small dried anchovies (myeolchi)(Look for small, whole anchovies. Remove any heads or guts if present, though most small ones are ready to use. You can lightly toast them in a dry pan beforehand to enhance their crispiness and remove any fishy smell.)
• 3 tbsp Rice syrup (mulyeot)(Rice syrup is commonly used in Korean cooking for its mild sweetness and glossy finish. If unavailable, corn syrup or even honey can be substituted, though the flavor profile might change slightly.)
• 1 tbsp Soy sauce(Use a standard Korean or Japanese soy sauce for best results.)
• 2 cloves Garlic(Finely minced.)
• 1 tbsp Sesame seeds(Toasted for enhanced flavor.)
• 1/2 - 1 tsp Gochugaru (Korean chili flakes)(Optional, for a touch of heat. Adjust to your spice preference.)
• 1 tsp Sesame oil(Optional, for added aroma and flavor at the end.)

👨‍🍳 Instructions

1. 1

   Prepare the anchovies: If your anchovies are not already toasted, spread them in a single layer on a dry, non-stick skillet over medium-low heat. Toast for about 5 minutes, stirring frequently, until they become fragrant and slightly crisp. Be careful not to burn them. Remove from the pan and set aside.

   ⏱️ 5 minutes
2. 2

   Make the glaze: In the same skillet (wipe clean if necessary), combine the rice syrup, soy sauce, and minced garlic. If using gochugaru, add it now. Stir well to combine.

   ⏱️ 1 minute
3. 3

   Cook the glaze: Place the skillet over medium heat. Bring the glaze mixture to a gentle simmer, stirring constantly. Cook for about 2-3 minutes until it starts to thicken slightly.

   ⏱️ 2-3 minutes
4. 4

   Coat the anchovies: Add the toasted anchovies to the simmering glaze. Stir continuously to ensure each anchovy is evenly coated. Continue to cook and stir for another 3-5 minutes, until the glaze coats the anchovies and they become slightly sticky and glossy. The anchovies should still retain a bit of chewiness, not become completely hard.

   ⏱️ 3-5 minutes
5. 5

   Finish and serve: Remove the skillet from the heat. Stir in the toasted sesame seeds and the optional sesame oil. Toss well to combine. Allow the myeolchi bokkeum to cool slightly before serving. It will become crispier as it cools.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For a crispier texture, ensure the anchovies are thoroughly toasted and stir them frequently during the glazing process.
• ✓This dish is a fantastic source of calcium and protein, making it a healthy snack or side.
• ✓Myeolchi bokkeum is a staple in Korean lunchboxes (dosirak) due to its portability and long shelf life.
• ✓Adjust the amount of gochugaru to control the level of spiciness.

🔄 Variations

• Add a handful of roasted peanuts along with the anchovies in step 4 for added crunch and flavor.
• For a sweeter version, increase the rice syrup slightly and reduce the soy sauce.
• Incorporate a pinch of black pepper for an extra kick.

🥗 Nutrition

Per serving