Korean Stir-fried Anchovies
Quick answer
Myeolchi-bokkeum is a foundational Korean banchan of small dried anchovies glazed in a sweet-salty coating of soy sauce and oligosaccharide syrup.
What makes this special
- Myeolchi-bokkeum glazes crispy, dry-toasted anchovies in a sweet and salty soy-oligosaccharide coating.
- Dry-pan toast on low heat for 3 minutes removes fishiness and crisps the anchovies
- Anchovies returned when oligosaccharide foams for a glossy sweet-salty coating
Key ingredients
Core cooking flow
- 1 Pick through 100 g small dried anchovies, removing heads and any dark innard...
- 2 Add the anchovies to the dry pan and toast over low heat for about 3 minutes, stirring often.
- 3 Transfer the toasted anchovies to a plate, then add 1 tbsp cooking oil to the same pan.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Pick through 100 g small dried anchovies, removing heads and any dark innards, then shake off loose crumbs.
Warm a dry pan first with no oil so the anchovies toast instead of steaming.
- 2Control
Add the anchovies to the dry pan and toast over low heat for about 3 minutes, stirring often.
Remove them when they look slightly lighter, smell cleaner, and feel light and crisp to the touch.
- 3Finish
Transfer the toasted anchovies to a plate, then add 1 tbsp cooking oil to the same pan.
Keep the heat low and saute 0.5 tbsp minced garlic for about 30 seconds, stopping before it browns.
- 4Control
When the garlic smells fragrant, add 1.5 tbsp soy sauce and 2 tbsp oligosaccharide syrup or corn syrup.
Simmer over low heat until large glossy bubbles rise and the sauce looks slightly thicker.
- 5Season
When the sauce is bubbling actively, return the anchovies and toss quickly for 30 seconds to 1 minute.
Stop as soon as every piece is coated, because prolonged cooking can make the glaze hard.
- 6Prep
Turn off the heat, then mix in 1 tsp sesame oil and 1 tbsp sesame seeds.
Spread the anchovies out to cool completely so the coating sets crisp, then store in an airtight container.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
More Stir-fry →Based on shared ingredients and meal pairing
Korean Stir-fried Seaweed and Anchovies
Gamtae myeolchi bokkeum is a crispy Korean banchan that combines small dried anchovies with gamtae seaweed and sliced almonds in a soy-syrup glaze. Gamtae is a green seaweed harvested along parts of Korea's southern coast, milder and less bitter than common sea lettuce, with a gentle oceanic fragrance that complements rather than overpowers the anchovies. The first step is toasting the anchovies in a dry pan without oil until they turn slightly golden and fragrant; this drives off moisture and mellows their fishy edge. The soy and oligosaccharide syrup glaze is added next, coating each anchovy in a glossy, lightly sweet-savory layer. Oligosaccharide syrup is preferred over honey or corn syrup because it is less viscous, which keeps the anchovies separated rather than clumped. Almond slices are stirred in to provide a larger, firmer crunch that contrasts with the tiny anchovies and adds a mild nutty sweetness. Gamtae is added only in the final seconds - ten seconds over heat is enough to warm it and release its aroma, and longer exposure will turn it yellow and dull. Once everything is cooled completely before sealing in an airtight container, the banchan holds its crunch for one to two weeks, making it an ideal make-ahead dish for weekly meal prep. The anchovies provide calcium and the gamtae contributes marine minerals, giving the dish a nutritional balance that matches its flavor.
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Kkwarigochu myeolchi bokkeum is a Korean banchan of dried anchovies and shishito-style peppers cooked together and glazed with soy sauce and oligosaccharide syrup. The anchovies are dry-toasted first in an unoiled pan over medium heat until their moisture evaporates and the fishiness reduces, then set aside. Oil goes into the pan next and the kkwarigochu peppers are fried over medium-high heat until blistered and darkened in spots, which develops a slightly bitter, charred edge that adds character to the finished dish. The anchovies return to the pan along with the peppers, soy sauce is added for the base seasoning, and then the heat is reduced before the oligosaccharide syrup goes in. Adding the syrup over reduced heat is the step that most often goes wrong: high heat scorches the syrup almost immediately, preventing the glaze from forming and leaving a bitter residue instead. Over low heat, the syrup coats the anchovies and peppers in a thin, shiny layer as it slowly reduces. Sesame oil and whole sesame seeds are stirred in at the end for fragrance and texture. The finished dish layers the crunchy, salty anchovies against the syrup's gentle sweetness, with the peppers providing mild heat that prevents the flavor from becoming cloying. Stored in a sealed container in the refrigerator, the banchan keeps well for several days.
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Tips
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.