Myeolchi-bokkeum (sweet stir-fried anchovies with almonds)
Mukkidex Kitchen (@mukkidex_kitchen) Official ·
Serves 615 minEasy
Myeolchi-bokkeum is the crunchy, sweet-and-salty banchan that sits in almost every Korean fridge and lunchbox. Tiny dried anchovies are toasted until crisp, then coated in a light soy and syrup glaze with nuts. Toast the anchovies in a dry pan first and shake them in a sieve to remove the dust; this takes away any fishy smell. Make the glaze off the heat or the sugar will harden into a sticky lump. Once cool, it keeps for a week in an airtight container.
Ingredients
- Small dried anchovies (jiri-myeolchi)100 g
- Sliced almonds or chopped walnuts40 g
- Neutral oil1.5 tbsp
- Garlic, minced1 tsp
- Soy sauce1 tbsp
- Mirin or rice wine1 tbsp
- Sugar1 tsp
- Rice syrup, corn syrup or honey2 tbsp
- Sesame oil1 tsp
- Toasted sesame seeds1 tsp
Steps
- Toast the anchovies in a dry frying pan over medium heat for 2–3 minutes until crisp. Tip into a sieve and shake off the dust.
- Toast the almonds in the same pan for 1–2 minutes and set aside.
- Heat the oil over low heat, add the garlic, soy sauce, mirin and sugar and stir until the sugar dissolves and the sauce bubbles.
- Turn off the heat. Add the anchovies and almonds and toss until evenly coated.
- Stir in the syrup, sesame oil and sesame seeds. Spread out on a plate to cool so the pieces do not stick together.
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@mukkidex_kitchen
The official Mukkidex test kitchen. Classic Korean recipes, tested at home and written so you can cook them anywhere.
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