Myeolchi Bokkeum (Stir-fried Anchovies)
You want the smallest anchovies you can find, the ones that look like thin silver needles. This is a dish about texture—it should feel like snack food that happens to be served alongside rice.
Dry the pan first
Before adding any oil, toast the dry anchovies in the empty pan for a minute to remove lingering dampness. This keeps the finished dish from tasting overly fishy.
- Wok or heavy-bottomed skillet
- Silicone spatula
- Fine-mesh sieve
What goes in.
- 2 cupsdried baby anchovies
- 2 tbspneutral oil
- 2 tbspsoy sauce
- 2 tbspcorn syrup or rice syrup
- 1 tbspsugar
- 1 tspminced garlic
- 1 tbsptoasted sesame seeds
- 1 tsptoasted sesame oil
The bubbling stage
Add your liquids to the pan and let them bubble until they thicken into a glossy, syrup-like consistency before tossing the anchovies back in. If you add them too early, the sugar won't set and the dish will be sticky instead of crisp.
The method.
Toast
Place the anchovies in a dry pan over medium heat. Stir constantly for 2 minutes until they turn slightly golden and brittle. Pour them into a sieve and shake out the loose dust.
Fry
Add oil to the same pan. Once shimmering, return the anchovies and fry for 1 minute until they look crisp. Move them to a plate.
Simmer
In the empty pan, combine soy sauce, syrup, sugar, and garlic. Heat until the mixture foams and thickens into large, slow-moving bubbles.
Coat
Add the anchovies back to the syrup. Turn off the heat immediately. Toss quickly with a spatula until every fish is coated.
Finish
Sprinkle with sesame seeds and drizzle with sesame oil. Toss one last time and move to a container to cool completely.
Other turns to take.
Nutty Crunch
Add a handful of raw sunflower seeds or slivered almonds along with the anchovies during the frying step.
Spicy Kick
Add a teaspoon of gochugaru (Korean red chili flakes) to the syrup while it simmers.
When it doesn't go to plan.
Sift the anchovies after the first toast; that fine dust will burn and turn bitter if left in the pan.
Work fast once the syrup is bubbling; corn syrup hardens into candy very quickly off the heat.
Store in an airtight container at room temperature for up to a week; the fridge will make them lose their crispness.
The ones that keep coming up.
Why are my anchovies soft?
The pan likely wasn't hot enough during the initial toast, or the syrup wasn't reduced enough before adding the fish back in.
Can I use large anchovies?
You can, but the texture will be chewy rather than crunchy. Look specifically for 'baby' or 'micro' dried anchovies.
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