Myeolchi Bokkeum

Name: Myeolchi Bokkeum
Yield: 3 servings
Cuisine: Korean
Ingredients: 150g small dried anchovies; 50g almonds or peanuts (optional); 1 tbsp soy sauce; 2 tbsp rice syrup or honey and 1 tsp sugar; 1 tsp minced garlic; Sesame oil and sesame seeds

멸치볶음/MYUL-chee BOH-koom/

Also known as: Myulchi Bokkeum, Korean Stir-Fried Anchovies, Korean Candied Anchovies

About this dish

Tiny dried anchovies stir-fried until crunchy, then coated in a sweet, sticky soy glaze, sometimes with nuts or chilli.

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Ingredients

🐟150g small dried anchovies

🥜50g almonds or peanuts (optional)

🫙1 tbsp soy sauce

🍯2 tbsp rice syrup or honey and 1 tsp sugar

🧄1 tsp minced garlic

🌰Sesame oil and sesame seeds

Method

Serves 3

Dry-fry the anchovies in a pan for a few minutes, then sieve off the dust.

Add a little oil and fry the anchovies and nuts until crisp.

Add the soy, garlic and sugar and stir quickly.

Turn off the heat and stir in the syrup to coat.

Add sesame oil and seeds and cool before storing.

✓ What Makes it Authentic

Myeolchi-bokkeum is a classic Korean banchan that keeps well for days, so families make a big batch for the week.

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