Korean Stir-fried Anchovies
Myeolchi-bokkeum is a foundational Korean banchan of small dried anchovies glazed in a sweet-salty coating of soy sauce and oligosaccharide syrup. The anchovies are first dry-roasted in a clean pan on low heat for three minutes to remove fishiness and build crunch. A sauce of garlic, soy sauce, and syrup is bubbled separately, and the anchovies are tossed back in for a quick, even coating. Sesame oil and toasted sesame seeds finish the dish; once fully cooled, the glaze sets firm, giving the anchovies a snappy texture that keeps well in an airtight container for over a week.
Adjust Servings
Instructions
- 1
Remove heads and dark innards from 100g anchovies. Dry-roast on low heat for 3 minutes to reduce fishiness.
- 2
Transfer roasted anchovies to a plate. Add 1 tbsp oil to the same pan.
- 3
Saute 0.5 tbsp garlic on low heat 30 seconds, then add 1.5 tbsp soy sauce.
- 4
Add 2 tbsp syrup, wait for it to bubble, then return anchovies and toss quickly.
- 5
Turn off heat, drizzle 1 tsp sesame oil and sprinkle 1 tbsp sesame seeds.
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Nutrition (per serving)
Variations
Spicy Stir-Fried Anchovies
Dried anchovies stir-fried in a spicy gochujang glaze. Crispy, salty, and hot — a powerfully flavorful, addictive side dish.
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