Myulchi bokkeum (stir-fried dried anchovies)

Myulchi bokkeum is a sweet and salty, crisp dried anchovy dish, a regular among the tiny side dishes (banchan) of the Korean table. It keeps for a long time in the fridge and always goes well with rice.

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Method

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1. Shake the dried anchovies in a sieve so that the floury crumbs fall away; this helps keep the finished dish from being dusty.
2. Toast the anchovies in a dry pan without oil over medium heat for 2-3 minutes, until their aroma intensifies. This step makes them crisper. ⏱ Timer: 2 min
3. Take out the anchovies, put a little oil in the pan, add the garlic and fry for 30 seconds.
4. Add the soy sauce, sugar and rice syrup and bring to the boil; when it bubbles, return the anchovies to the pan.
5. Toss quickly and cook together over low heat for 1-2 minutes, taking care that the syrup does not burn. Sprinkle with the sesame oil and toasted sesame seeds, let it cool and store. ⏱ Timer: 1 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Do not skip the dry-pan toasting, because this is what gives the crisp texture.
• Do not cook the syrup with the anchovies for too long, or it will burn and turn bitter.
• With a smaller (less bony) variety of anchovy, the result is less chewy.
• Adding toasted walnuts or peanuts gives an even richer texture.

Frequently asked questions

Why are the anchovies toasted in a dry pan first?

This removes excess moisture and the fishy smell, so the result is crisper and cleaner-tasting.

How long does this dish keep?

In an airtight container in the fridge it keeps for up to two weeks, because the high sugar and salt content preserves it.

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More korean ideas

• Haemul pajeon (seafood pancake with spring onion)
• Bibimbap
• Kimchi bokkeumbap (kimchi fried rice)
• Japchae (glass noodles with vegetables)
• Gimbap (filled seaweed rice rolls)
• Bibim naengmyeon (cold spicy buckwheat noodles)
• Kongguksu (cold soy milk noodle soup)
• Dubu-jorim (fried tofu in soy sauce)

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