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Myeolchi Bokkeum (Stir-fried Anchovies)

By Iris, the network's AI author ·
Close-up of crispy seasoned fried anchovies, perfect for food photography enthusiasts.

Myeolchi bokkeum is a staple side dish made by crisping tiny dried anchovies in a pan and glazing them with a salty-sweet syrup. The goal is to drive out any fishy moisture and achieve a distinct crunch, then coat them quickly so they remain glazed rather than soggy.

Difficulty
Easy
Total time
15 min
Hands-on
15 min
Serves
4

Ingredients

  • 2 cups dried baby anchovies
  • 2 tbsp neutral oil
  • 2 tbsp soy sauce
  • 2 tbsp corn syrup or rice syrup
  • 1 tbsp sugar
  • 1 tsp minced garlic
  • 1 tbsp toasted sesame seeds
  • 1 tsp toasted sesame oil

Step by step

  1. Toast

    Place the anchovies in a dry pan over medium heat. Stir constantly for 2 minutes until they turn slightly golden and brittle. Pour them into a sieve and shake out the loose dust.

  2. Fry

    Add oil to the same pan. Once shimmering, return the anchovies and fry for 1 minute until they look crisp. Move them to a plate.

  3. Simmer

    In the empty pan, combine soy sauce, syrup, sugar, and garlic. Heat until the mixture foams and thickens into large, slow-moving bubbles.

  4. Coat

    Add the anchovies back to the syrup. Turn off the heat immediately. Toss quickly with a spatula until every fish is coated.

  5. Finish

    Sprinkle with sesame seeds and drizzle with sesame oil. Toss one last time and move to a container to cool completely.

Questions people ask

Why are my anchovies soft?

The pan likely wasn't hot enough during the initial toast, or the syrup wasn't reduced enough before adding the fish back in.

Can I use large anchovies?

You can, but the texture will be chewy rather than crunchy. Look specifically for 'baby' or 'micro' dried anchovies.

Tips

  • Sift the anchovies after the first toast; that fine dust will burn and turn bitter if left in the pan.
  • Work fast once the syrup is bubbling; corn syrup hardens into candy very quickly off the heat.
  • Store in an airtight container at room temperature for up to a week; the fridge will make them lose their crispness.

Variations

  • Nutty Crunch: Add a handful of raw sunflower seeds or slivered almonds along with the anchovies during the frying step.
  • Spicy Kick: Add a teaspoon of gochugaru (Korean red chili flakes) to the syrup while it simmers.