Are you ready to transform tiny dried anchovies into a mind-blowing Korean delicacy that will make your taste buds dance? Myulchi Bokkeum is not just a side dish – it's a crispy, savory sensation that packs an incredible punch of umami and spice in every single bite! This quick and easy recipe will turn humble anchovies into a restaurant-worthy dish that will have your family and friends begging for more, proving that sometimes the most extraordinary flavors come from the most unexpected ingredients.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 200g dried anchovies
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon gochugaru (Korean chili flakes)
- 1 tablespoon sesame seeds
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
Instructions
- Begin by gathering all the ingredients needed for the Stir Fried Anchovies (Myulchi Bokkeum). Ensure you have 200g of dried anchovies, 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of sesame oil, 1 tablespoon of gochugaru (Korean chili flakes), 1 tablespoon of sesame seeds, 2 cloves of garlic minced, and 1 tablespoon of vegetable oil.
- Rinse the dried anchovies under cold water to remove excess salt and impurities. Drain them well and set aside. This will help to soften the anchovies and enhance their flavor.
- In a small bowl, mix together the soy sauce, sugar, sesame oil, and gochugaru. Stir until the sugar is dissolved and the mixture is well combined. This will be the sauce that flavors the anchovies.
- Heat the vegetable oil in a large skillet or frying pan over medium heat. Once the oil is hot, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic.
- Add the rinsed and drained anchovies to the skillet. Stir-fry them for about 3-4 minutes, allowing them to become crispy and golden brown. Stir frequently to ensure even cooking.
- Once the anchovies are crispy, pour the prepared sauce mixture over them. Stir well to coat the anchovies evenly with the sauce. Continue to cook for an additional 2-3 minutes, allowing the anchovies to absorb the flavors.
- Sprinkle the sesame seeds over the stir-fried anchovies and give them a final stir to combine. This adds a nice crunch and nutty flavor to the dish.
- Remove the skillet from heat and transfer the stir-fried anchovies to a serving dish. Myulchi Bokkeum can be served warm or at room temperature as a side dish or a snack.
- Enjoy your delicious and flavorful Stir Fried Anchovies (Myulchi Bokkeum) with steamed rice or as part of a larger Korean meal!
Tips
- Choose high-quality dried anchovies for the best flavor and texture. Look for medium-sized, uniform anchovies in Asian grocery stores.
- Rinsing the anchovies is crucial – it removes excess salt and helps achieve a perfect crispy texture.
- Control your heat carefully when sautéing garlic and anchovies to prevent burning. Medium heat is your sweet spot.
- For extra crispiness, ensure your anchovies are thoroughly dried before cooking.
- Adjust the gochugaru (Korean chili flakes) to match your spice tolerance – start with less and add more if needed.
- Toast your sesame seeds separately for an extra nutty flavor before sprinkling them over the dish.
- This dish is best served immediately while the anchovies are still crisp and warm.
Nutrition Facts
Calories: 252kcal
Carbohydrates: g
Protein: g
Fat: 11g
Saturated Fat: g
Cholesterol: 60mg
