dried anchovies

Myulchi bokkeum, stir-fried dried anchovies, is a popular side dish (banchan) in Korea. The stir-fried anchovies are sweet, savory, sticky and crunchy! This easy recipe also shows how to make it a bit spicy.

Myulchi bokkeum (Stir-fried Dried Anchovies)

cooking oil

green chili peppers

soy sauce

rice wine (or mirin)

water

sugar

corn syrup

garlic (thinly sliced)

sesame oil

sesame seeds

gochujang (Korean red chili pepper paste)

Heat a pan with the oil over medium heat. Add the anchovies and stir fry for 2 - 3 minutes. Turn off the heat. Transfer to a plate.

Add the seasoning ingredients, except sesame oil and seeds, to the pan. If using the spicy version, stir the sauce well to dissolve the gochujang. Turn the heat back on. Boil the sauce over medium heat until it bubbles up and slightly thickens, about 2 - 3 minutes.

Add the anchovies and the optional chili peppers to the pan. Stir well until the anchovies are coated well with the sauce. Stir in the sesame oil and sesame seeds at the end.

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Top 2 dried anchovies recipes from across the web

The most viewed dried anchovies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Myulchi bokkeum (Stir-fried Dried A...

Myulchi bokkeum (Stir-fried Dried A...

The most viewed dried anchovies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine