Go Back
–+ servings
korean stir fried anchovies
Print Recipe

Korean Stir-Fried Anchovies

Myeolchi bokkeum (멸치볶음)
Prep Time15 minutes
Cook Time15 minutes
Course: Side Dish
Cuisine: Korean
Keyword: Myeolchi Bokkeum
Servings: 4
Calories: 120kcal
Author: David

Ingredients

For the Anchovies:

  • 1 cup small dried anchovies
  • 2 tbsp vegetable oil
  • 2 cloves garlic minced
  • 1 tsp pine nuts

For the Seasoning:

Instructions

Sort and Clean Anchovies:

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

Make Seasoning Sauce:

  • In a small bowl combine all sauce ingredients
  • Mix until sugar completely dissolves
  • Set aside to let flavors meld

Prepare Pan and Initial Frying:

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

Seasoning Process:

  • Once anchovies are golden:
  • Lower heat to medium-low
  • Add seasoning sauce gradually
  • Toss to coat evenly
  • Keep stirring to prevent sticking
  • Watch carefully as sauce reduces
  • Anchovies should glisten with sauce
  • Continue until sauce thickens and coats anchovies

Final Seasoning:

  • Add sesame oil
  • Sprinkle pine nuts
  • Add sliced green onions if using
  • Toss everything together
  • Remove from heat
  • Spread on plate to cool completely
  • 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

Calories: 120kcal | Carbohydrates: 4g | Protein: 15g | Fat: 6g | Sodium: 450mg
QR Code linking back to recipe