Stir-fries
Myeolchi Bokkeum (Stir-fried Dried Anchovies)
Toast the anchovies in a dry pan first to drive off moisture and fishiness, melt the seasoning separately, then turn off the heat and toss. Adding the syrup off the heat keeps it from hardening into clumps as it cools.
한국어로 보기 (Korean version)
Steps
- 1
Put the anchovies in a sieve and shake off the powder and broken bits.
Taste one; if they're very salty, rinse them in the sieve under cold water and pat them thoroughly dry with paper towels.
- 2
Toast the anchovies in a dry pan over low heat for 2 minutes to drive off moisture and fishiness, then transfer to a plate.
Take them out as soon as they start turning golden, or they'll taste bitter.
- 3
In the same pan, simmer the oil, soy sauce, sugar, and garlic over low heat for 1 minute to dissolve the sugar.
Cooking the seasoning first helps it coat the anchovies evenly without clumping.
- 4
Turn off the heat, add the anchovies and almonds, and toss quickly. Then mix in the syrup, sesame oil, and sesame seeds.
If you add the syrup over the heat, it hardens once it cools.
- 5
Spread out on a wide plate and let cool for 5 minutes so the pieces don't stick together, then transfer to a container.
Substitutions
| Instead of | Use | How |
|---|---|---|
| sliced almonds | 2 Tbsp chopped walnuts | Toast the walnuts in a dry pan for 1 minute first to take away their astringency. Leave them out if you have a walnut allergy. |
| oligosaccharide syrup | 2 tsp honey | Honey is sweeter, so use less, and likewise add it after turning off the heat. |
| small dried anchovies | 50 g medium dried anchovies | Remove the heads and guts from medium anchovies and toast them in the dry pan 1 minute longer. |
Storing leftovers
Cooled completely and stored airtight, it keeps for 1 week in the fridge. If it goes soft, toss it in a dry pan over low heat for 1 minute to crisp it up again. You can also freeze crisp myeolchi bokkeum airtight; put it straight into the pan without thawing.
Serve with
Rice, gim (roasted seaweed), and a brothy stew. It's also good in packed lunches and as a kimbap filling.
Making more or less
When making more, toast in batches small enough to spread out in the pan without overlapping.
Before you cook
- If you have a nut allergy, make it without the almonds.
Questions
How do I keep myeolchi bokkeum from turning hard?
When sugar or syrup reduces over the heat, it sets like candy as it cools. Cook the seasoning over low heat only until the sugar dissolves, and add the syrup after turning off the heat. If it's already hardened, add 1 Tbsp of water to the pan and gently loosen it over low heat.
