Myeolchi Bokkeum

멸치볶음

(Stir-Fried Dried Anchovies with Nuts)

Myeolchi bokkeum is one of the basic side dishes or mitbanchan in Korea. This dish keeps for a long time because of its main ingredient, dried anchovy. More than this, dried anchovy is a great source of calcium, making myeolchi bokkeum a common inclusion in Korean lunch boxes or dosirak.

MAIN INGREDIENTs

• 4 pieces walnuts
• 2 tablespoons pumpkin seeds
• 2 tablespoons sunflower seeds
• 1 tablespoon pine nuts
• 2 tablespoons cranberries
• 100 grams anchovies
• 2 tablespoons cooking oil

SEASONINGs

• 1 clove garlic
• 1/2 piece each green and red chilies
• 1 tablespoon soy sauce
• 1 tablespoon mirim
• 1 tablespoon sugar
• 2 tablespoons corn syrup
• 1/2 tablespoon sesame seeds

HOW TO Prepare

1. Slice garlic into thin strips.
2. Remove the seeds of green and red chilies and finely chop them.
3. Remove the crown of the pine nuts.
4. Chop walnuts into bigger pieces than the other nuts.
5. In a small bowl, mix soy sauce, mirim, sugar, and corn syrup well.

HOW TO COOK

1. Lightly stir-fry the nuts without oil. Set aside.
2. In a pan, roast anchovies over low heat for 2 to 3 minutes without oil. Sieve the anchovy crumbs out and set aside.
3. Stir-fry garlic in a pan with cooking oil over low heat, then add the anchovies and the nuts and seeds. Mix well.
4. Add mixed soy sauce, mirim, sugar, and corn syrup, then continue stir-frying.
5. Finally, add the chopped chillies, cranberries, and sesame seeds.

CheF’s Notes

1. When roasting nuts, start from the large ones to the small ones to give all nuts the same roasted state.
2. The nuts and dried fruits can be replaced with whatever you like.
3. If you want spicy stir-fried anchovies, replace the soy sauce with red chili paste.

 

This Dish Appears in the Following Korean Drama/s:

• Knowing Wife (2018) - TVN

   

 

CHEF REGGIE’S TIPS

VARIATION

Chef Reggie’s Rendition of Myeolchi Bokkeum:

1 tablespoon soy sauce

3 tablespoons coconut sugar

1 tablespoon white sugar

2 teaspoons water

1 tablespoon corn syrup

1 tablespoon Chef Reggie’s Aromatic Seasoning Wine or Xiao Xing

1 teaspoon sesame oil

1/2 cup each roasted pili nuts, peanuts, cashew nuts

1 1/2 cups tiny dried anchovies

1 tablespoon pounded garlic

2 tablespoons Chef Reggie’s Coconut Oil or vegetable oil

2 teaspoons chili flakes

1 teaspoon sesame seeds

1. In a small bowl, mix soy sauce, sugars, water, corn syrup, wine, and sesame oil.
2. Dry-roast all nuts, then set aside.
3. In a pan, roast anchovies over low heat for 2 to 3 minutes without using oil. Sieve the anchovy crumbs out.
4. Stir-fry garlic in a pan with cooking oil over low heat, add chili flakes, then add the anchovies and nuts. Mix well.
5. Add the prepared seasoning and toss until the anchovies are coated with the sauce and are caramelized
6. Finish with sesame seeds.