# Korean Stir-Fried Anchovies

> Myeolchi bokkeum (멸치볶음)

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/korean-stir-fried-anchovies/

- Cuisine: Korean
- Course: Side Dish
- Time: prep 15 min, cook 15 min, total 30 min
- Serves: 4

## Ingredients

### For the Anchovies

- 1 cup small dried anchovies
- 2 tbsp vegetable oil
- 2 cloves garlic (minced)
- 1 tsp pine nuts

### For the Seasoning

- 2 tbsp soy sauce
- 2 tbsp sugar or rice syrup
- 1 tbsp mirin
- 1 tsp sesame oil
- ¼ tsp black pepper

## Instructions

### Sort and Clean Anchovies

1. Pour anchovies onto white cutting board
2. Remove any large pieces of debris
3. If extra salty, quickly rinse under cold water
4. Pat completely dry with paper towels
5. Set aside in dry bowl

### Make Seasoning Sauce

6. In a small bowl combine all sauce ingredients
7. Mix until sugar completely dissolves
8. Set aside to let flavors meld

### Prepare Pan and Initial Frying

9. Heat wide skillet or wok over medium heat
10. Add vegetable oil
11. Once oil shimmers, add minced garlic
12. Stir until fragrant but not brown
13. Add dried anchovies in single layer
14. Do not overcrowd the pan
15. Stir gently but constantly
16. Anchovies should become golden and crisp

### Seasoning Process

17. Once anchovies are golden:
18. Lower heat to medium-low
19. Add seasoning sauce gradually
20. Toss to coat evenly
21. Keep stirring to prevent sticking
22. Watch carefully as sauce reduces
23. Anchovies should glisten with sauce
24. Continue until sauce thickens and coats anchovies

### Final Seasoning

25. Add sesame oil
26. Sprinkle pine nuts
27. Add sliced green onions if using
28. Toss everything together
29. Remove from heat
30. Spread on plate to cool completely
31. Anchovies should be crispy and glazed

## Notes

#### Recipe Tips

- Choose clean, bright anchovies

- Don't overcrowd the pan

- Stir constantly to prevent burning

- Adjust sweetness to taste

- Cool completely for crispiness

- Store in airtight container

#### Serving Suggestions

Serve with:

- Steamed rice

- Other banchan

- As drinking snack

- In lunch boxes

- With Korean soups

- As rice topping

####

#### Variations

- Spicy version

- Extra sweet style

- With peanuts

- With dried chili

- Different size anchovies

- Add vegetables

#### Storage

- Keeps 2-3 weeks at room temperature

- Store in airtight container

- No refrigeration needed

- Keep away from moisture

- Recrisp in pan if needed

## Nutrition per serving

- Calories: 142
- Carbohydrates: 9 g
- Protein: 6 g
- Fat: 9 g
- Saturated fat: 1 g
- Fiber: 0 g
- Sugar: 8 g
- Sodium: 560 mg