Step 1

Rinse the dried anchovies thoroughly under cold running water to remove any impurities. Drain well and pat them dry with a paper towel.

Step 2

Heat oil in a large pan over medium heat. Add the cleaned and dried anchovies to the pan and stir-fry for about 3-4 minutes until they become crispy and turn a light golden brown. (Be careful not to overcook as they can quickly burn).

Step 3

In a small bowl, mix together minced garlic, soy sauce, mirin, sugar, gochugaru (Korean red pepper flakes), and black pepper. Stir until the sugar is dissolved.

Step 4

Reduce the heat to low and push the anchovies to one side of the pan. Pour the prepared seasoning over the anchovies. Gently stir and toss everything together to evenly coat the anchovies with the sauce. Continue to stir-fry for an additional 1-2 minutes, allowing the sauce to caramelize and coat the anchovies.

Step 5

Remove the pan from heat.

Step 6

Sprinkle toasted sesame seeds over the Myeolchi Bokkeum and toss to combine.

Step 7

Drizzle a few drops of sesame oil for extra flavour.

Step 8

Serve