Crispy and Nutritious Stir-fried Anchovies (Myeolchi-bokkeum) Recipe
A crispy and savory stir-fried anchovy dish that even kids love! Here's a recipe and helpful tips for this nutritious Korean side dish (banchan) that you can enjoy at home for days.
📝 Editor's Notes
This crispy, savory, and highly nutritious stir-fried anchovy dish (myeolchi-bokkeum) is a beloved national side dish that appeals to all ages.
This particular recipe ensures the anchovies aren't too hard, making them perfect for children, while the added nuts boost the nutritional value and nutty flavor.
The harmonious blend of sweet and salty flavors makes it an excellent 'rice thief' (bap-doduk), tempting you to eat more rice.
Its rich, savory taste deepens with every bite, ensuring you won't tire of it.
The cooking process is relatively simple, making it an accessible dish for even beginner cooks.
This versatile dish can be prepared year-round, serving as a reliable staple side dish whenever you need it.
🛒 Ingredient Tips
The key to delicious myeolchi-bokkeum is undoubtedly the selection of tiny dried anchovies (jiri-myeolchi).
It's important to choose those that are small, tender, not overly salty, and have a subtle sweetness.
Fresh anchovies should have a silvery color, a glossy sheen, and remain whole without crumbling.
When you smell them, they should have a savory, not strongly fishy, aroma.
For the nuts, choose fresh and clean ones.
Using a variety of nuts like walnuts, almonds, pumpkin seeds, and sunflower seeds will provide a richer flavor and texture.
🔄 Substitution Guide
If tiny dried anchovies (jiri-myeolchi) are difficult to find or if you prefer larger anchovies, you can use medium-sized dried anchovies (jung-myeolchi).
However, jung-myeolchi are usually saltier and larger than jiri-myeolchi, so it's best to rinse them once or dry-roast them for a longer duration to fully evaporate their moisture.
Their texture might also be firmer than jiri-myeolchi.
If you have a nut allergy or simply don't like nuts, try adding dried fruits like raisins or cranberries instead.
This will introduce a delightful sweet and sour twist.
Keep in mind that using dried fruits may reduce the nutty flavor and increase the sweetness.
As an alternative to corn syrup (mullyeot), oligosaccharide syrup (oligodang) can be used.
Oligosaccharide has a similar sweetness to corn syrup but is rich in dietary fiber, making it potentially more beneficial for gut health.
🥘 Ingredients
👨🍳 Cooking Points
The most crucial cooking point in this recipe is to roast the anchovies and nuts separately.
For the anchovies, dry-roast them over low heat for just 30 seconds to 1 minute to remove moisture and fishiness, being careful not to let them become tough.
Over-roasting can make them chewy or too hard.
Similarly, lightly roasting the nuts over low heat is important to maximize their nutty flavor and prevent them from becoming soggy.
Another key tip is to turn off the heat after boiling the sauce, then add the anchovies and nuts to mix.
If the sauce is too hot when the anchovies are added, they might become hard.
Therefore, it's best to toss them using the residual heat of the pan.
Lastly, sesame oil and toasted sesame seeds should be added after turning off the heat to preserve their aroma and rich nutty flavor.
Keeping these points in mind will help you make delicious myeolchi-bokkeum every time.
👨🍳 Directions
In a preheated pan, dry-roast 7 oz of tiny dried anchovies (jiri-myeolchi) over low heat for 30 seconds to 1 minute to remove moisture and fishiness. Be careful not to overcook, as they can become too hard.
In a separate pan, lightly roast 2.8 oz of nuts (such as walnuts, almonds, pumpkin seeds, sunflower seeds) over low heat to enhance their savory flavor.
Combine the roasted anchovies and nuts in a bowl.
In another pan, combine 5 tbsp corn syrup (mullyeot), 2 tbsp mirin (matsul), and 0.5 tbsp soy sauce (optional). Bring the mixture to a boil.
Once the sauce boils, reduce the heat to low. Optionally, add 0.5 tsp sugar and 0.5 tbsp minced garlic, adjusting to your taste.
Add the roasted anchovies and nuts to the simmering sauce. Stir well over low heat until they are evenly coated with the sauce.
Turn off the heat. Add 2 tbsp sesame oil and 2 tbsp toasted sesame seeds, then mix everything thoroughly to finish.
Serve the finished myeolchi-bokkeum in a nice dish.
💡 Tips
If the anchovies are very salty, omit or reduce the amount of soy sauce in the seasoning to match the anchovies' inherent saltiness.
Roasting anchovies and nuts separately helps preserve their individual textures and nutty flavors, ensuring they remain crispy and don't become soggy.
To prevent the stir-fried anchovies from becoming too hard, add 1 tbsp mayonnaise at the end, or use more corn syrup (mullyeot) instead of sugar.
If you dislike the strong aroma of garlic, you can omit the minced garlic from the sauce.
The finished myeolchi-bokkeum is great as a snack when mixed with crushed seaweed (gim-garu) or sesame salt and formed into rice balls (jumeokbap). It stays fresh in the refrigerator for over a week.
📦 Storage & Reuse
Once the myeolchi-bokkeum has cooled completely, store it in an airtight container in the refrigerator to keep it fresh for over a week.
This dish is also suitable for freezing.
You can portion it out and freeze it for up to a month.
To enjoy, thaw it naturally or warm it slightly in the microwave.
Be careful not to overheat it, as it can become tough.
Leftover myeolchi-bokkeum can be used as a filling for gimbap, or mashed with rice and rolled into small rice balls (jumeokbap) for a snack that kids will adore.
🥢 Who This Is For
This myeolchi-bokkeum is a wonderful side dish for the entire family.
It's especially beneficial for growing children and seniors due to its rich calcium content, which promotes bone health.
It also makes an excellent addition to lunchboxes and can provide a hearty start to busy mornings.
Enjoy it by generously topping warm white rice or by mixing it with crushed seaweed (gim-garu) and forming it into rice balls (jumeokbap) for a delightful snack.
Pairing it with light soup dishes like seaweed soup (miyeok-guk) or bean sprout soup (kongnamul-guk) will create an even more balanced and harmonious meal.
🔥 Nutrition Info
This myeolchi-bokkeum serves as a substantial and nutritious side dish once prepared.
Based on the recipe's yield, an estimated single serving (approximately 50g) would contain about 150-200 kcal.
It's expected to provide around 10-15g of protein, 8-12g of fat, and 10-15g of carbohydrates.
Notably, anchovies are exceptionally rich in calcium, making them excellent for bone health.
Nuts, with their abundance of unsaturated fatty acids and Vitamin E, contribute to cardiovascular health and offer antioxidant benefits.
Furthermore, garlic helps strengthen immunity, and sesame oil provides essential fatty acids and vitamins.
Overall, this dish offers a balanced array of nutrients, making it a superb accompaniment for a healthy meal.
💬 Comments
No comments yet. Be the first to comment!