Super Simple Gochu-Maneul Myeolchi-bokkeum (Chili Garlic Sti
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This is a stir-fried anchovy recipe that anyone can easily make, featuring a delightful savory and crispy texture.
📝 Editor's Notes
This super simple Gochu-Maneul Myeolchi-bokkeum (Chili Garlic Stir-fried Anchovies) is a classic Korean side dish that anyone can easily make.
The harmony of savory anchovies, crispy garlic, and crunchy chili peppers is exquisite.
The rich flavor from stir-frying in garlic oil, combined with the refreshing taste of chili, makes this dish an absolute 'rice thief' (a dish that makes you eat more rice).
This practical recipe allows you to quickly prepare a delicious meal even on busy days, highlighting the natural flavors of the ingredients without complex seasonings.
Served over warm rice, it offers unmatched satisfaction, making it a beloved staple side dish year-round, especially good for boosting appetite in the summer.
🛒 Ingredient Tips
The key ingredient for this Myeolchi-bokkeum is small dried anchovies.
Choose anchovies that are slightly moist rather than completely dry to achieve a softer, more savory flavor when stir-fried.
For garlic, select plump and firm cloves for a good texture and strong aroma when cooked.
For green and red chili peppers, it's important to choose fresh ones with vibrant colors that are not overly spicy, similar to A-sak gochu (아삭고추).
Be sure to remove the seeds and julienne the chili peppers finely so they blend well with the anchovies and are easy to eat.
Prepare fresh chili peppers carefully.
🔄 Substitution Guide
You can use medium-sized dried anchovies instead of small ones.
Medium anchovies are larger and have a stronger chew, making them a good choice if you prefer a more substantial bite.
However, when using medium anchovies, it's recommended to dry-fry them in a pan first to remove any fishy odor before cooking.
If substituting sugar for corn syrup or oligo syrup, reduce the amount to about 2 tbsp and melt it using residual heat after turning off the stove.
Sugar provides a stronger sweetness and is less sticky than syrup, but it may result in slightly less glossiness.
If the chili peppers are too spicy for your preference, you can finely julienne bell peppers or paprika instead.
This will add color and a crisp texture without the spiciness.
🥘 Ingredients
👨🍳 Cooking Points
There are three crucial cooking points in this recipe.
First, when stir-frying the garlic, it's important to use enough cooking oil over high heat and fry until it turns golden brown to create flavorful garlic oil.
If fried over low heat, the garlic can absorb too much oil and become soggy, so stir-fry quickly with two spatulas over high heat, flipping frequently.
Second, when stir-frying the anchovies in garlic oil, cook them for only about 1 minute.
The key is to keep them slightly crisp yet still moist, not overly dry.
Third, add the chili peppers last and stir-fry for only about 30 seconds, then turn off the heat and finish with residual heat.
This preserves their crisp texture and vibrant color.
Remember that overcooking will make the chili peppers soft and dull in color.
👨🍳 Directions
Prepare the garlic by cutting larger cloves into quarters and smaller ones in half. For the green and red chili peppers, remove the stems, slice them lengthwise in half, scrape out the seeds with a coffee spoon, then finely julienne them.
Place a wok on an induction cooktop (or stove) over the highest heat. Pour in a sufficient amount of cooking oil, add the prepared garlic, and stir-fry until golden brown. Ensure the garlic is not sliced too thinly, as it may stick; cut it to a moderate thickness. Stir-frying on high heat prevents the garlic from absorbing too much oil. Use two spatulas to toss the garlic evenly to prevent burning and ensure even cooking.
Once the garlic turns golden brown, remove it from the wok and set aside. Leave only the garlic-infused oil in the wok.
Add 3.5 oz (100g) of small dried anchovies to the wok with the garlic oil and stir-fry for about 1 minute. At this stage, the anchovies should be slightly crisp but not overly dry; a moist texture is ideal. Add a little more cooking oil if needed.
Once the anchovies are adequately stir-fried, add the previously stir-fried garlic along with the julienned green and red chili peppers.
Stir-fry for about 30 seconds after adding the chili peppers, then turn off the heat. Stir-fry using the residual heat, as overcooking can cause the chili peppers to lose their vibrant color and become soft.
With the heat off, add 3 tbsp of corn syrup or oligo syrup and mix well until everything is evenly coated. The amount of syrup can be adjusted to your preference.
Finally, add 1 tbsp of toasted sesame seeds and mix lightly. Your delicious Myeolchi-bokkeum is now complete. The amount of sesame seeds can also be adjusted to your preference.
💡 Tips
It's best to choose small dried anchovies that are slightly moist rather than completely dry.
Instead of thinly slicing the garlic, cutting it into quarters makes it less likely to burn during stir-frying and easier to pick up and eat.
To ensure the chili peppers blend well with the anchovies, it's best to julienne them finely rather than cutting them too large.
To maintain the crispy texture and vibrant color of the chili peppers, stir-fry them with the anchovies for only about 30 seconds, then turn off the heat and finish cooking with residual heat.
📦 Storage & Reuse
Store the finished Myeolchi-bokkeum in an airtight container in the refrigerator, and it will stay fresh for about 5-7 days.
For longer storage, you can portion and freeze it, but the chili peppers might become slightly softer after thawing.
If frozen, it's best to consume within approximately 1 month.
To reheat refrigerated Myeolchi-bokkeum, gently microwave it for 30 seconds to 1 minute, or lightly stir-fry it in a pan over low heat to restore its original taste and texture.
Leftover Myeolchi-bokkeum is also delicious when added to kimchi fried rice or used as a topping for bibimbap.
🥢 Who This Is For
This Myeolchi-bokkeum is a beloved national side dish enjoyed by all ages.
It's excellent as a side dish for children and a perfect accompaniment to drinks for adults.
For busy professionals or those living alone, it's a versatile side dish to keep stocked in the refrigerator.
Served with warm white rice, it makes a satisfying meal even without other side dishes.
It's also delicious wrapped in gim (김) or used as an ingredient in rice balls.
Paired with a refreshing kongnamul-guk (콩나물국) (soybean sprout soup) or doenjang-jjigae (된장찌개) (fermented soybean paste stew), it completes a richer Korean meal.
🔥 Nutrition Info
This Super Simple Chili Garlic Myeolchi-bokkeum is estimated to be approximately 200-250 kcal per serving.
It is expected to contain about 10-15g of protein primarily from the small dried anchovies, about 15-20g of fat from cooking oil and garlic oil, and about 10-15g of carbohydrates from corn syrup or oligo syrup and chili peppers.
Anchovies are rich in calcium and phosphorus, which are beneficial for bone health.
Garlic, rich in allicin, helps boost immunity.
Chili peppers contain a high amount of vitamin C, aiding antioxidant activity and effective in combating fatigue.
Overall, it is a healthy side dish that provides a balanced intake of energy and key nutrients.
💬 Frequently Asked Questions
- Q. What ingredients do I need for Super Simple Gochu-Maneul Myeolchi-bokkeum (Chili Garlic Stir-fried Anchovies)?
- Main ingredients include small dried anchovies, garlic, green chili pepper (e.g., A-sak gochu (아삭고추), a mild crunchy Korean chili), red chili pepper, cooking oil (e.g., canola oil). The key ingredient for this Myeolchi-bokkeum is small dried anchovies. Choose anchovies that are slightly moist rather than completely dry to achieve a softer, more savory flavor when stir-fried. For garlic, select plump and firm cloves for a good texture and strong aroma when cooked. For green and red chili peppers, it's important to choose fresh ones with vibrant colors that are not overly spicy, similar to A-sak gochu (아삭고추). Be sure to remove the seeds and julienne the chili peppers finely so they blend well with the anchovies and are easy to eat. Prepare fresh chili peppers carefully.
- Q. What are the key tips for making Super Simple Gochu-Maneul Myeolchi-bokkeum (Chili Garlic Stir-fried Anchovies)?
- There are three crucial cooking points in this recipe. First, when stir-frying the garlic, it's important to use enough cooking oil over high heat and fry until it turns golden brown to create flavorful garlic oil. If fried over low heat, the garlic can absorb too much oil and become soggy, so stir-fry quickly with two spatulas over high heat, flipping frequently. Second, when stir-frying the anchovies in garlic oil, cook them for only about 1 minute. The key is to keep them slightly crisp yet still moist, not overly dry. Third, add the chili peppers last and stir-fry for only about 30 seconds, then turn off the heat and finish with residual heat. This preserves their crisp texture and vibrant color. Remember that overcooking will make the chili peppers soft and dull in color.
- Q. How should I store leftover Super Simple Gochu-Maneul Myeolchi-bokkeum (Chili Garlic Stir-fried Anchovies)?
- Store the finished Myeolchi-bokkeum in an airtight container in the refrigerator, and it will stay fresh for about 5-7 days. For longer storage, you can portion and freeze it, but the chili peppers might become slightly softer after thawing. If frozen, it's best to consume within approximately 1 month. To reheat refrigerated Myeolchi-bokkeum, gently microwave it for 30 seconds to 1 minute, or lightly stir-fry it in a pan over low heat to restore its original taste and texture. Leftover Myeolchi-bokkeum is also delicious when added to kimchi fried rice or used as a topping for bibimbap.
- Q. How many calories are in Super Simple Gochu-Maneul Myeolchi-bokkeum (Chili Garlic Stir-fried Anchovies)?
- This Super Simple Chili Garlic Myeolchi-bokkeum is estimated to be approximately 200-250 kcal per serving. It is expected to contain about 10-15g of protein primarily from the small dried anchovies, about 15-20g of fat from cooking oil and garlic oil, and about 10-15g of carbohydrates from corn syrup or oligo syrup and chili peppers. Anchovies are rich in calcium and phosphorus, which are beneficial for bone health. Garlic, rich in allicin, helps boost immunity. Chili peppers contain a high amount of vitamin C, aiding antioxidant activity and effective in combating fatigue. Overall, it is a healthy side dish that provides a balanced intake of energy and key nutrients.
- Q. Can I substitute ingredients in Super Simple Gochu-Maneul Myeolchi-bokkeum (Chili Garlic Stir-fried Anchovies)?
- You can use medium-sized dried anchovies instead of small ones. Medium anchovies are larger and have a stronger chew, making them a good choice if you prefer a more substantial bite. However, when using medium anchovies, it's recommended to dry-fry them in a pan first to remove any fishy odor before cooking. If substituting sugar for corn syrup or oligo syrup, reduce the amount to about 2 tbsp and melt it using residual heat after turning off the stove. Sugar provides a stronger sweetness and is less sticky than syrup, but it may result in slightly less glossiness. If the chili peppers are too spicy for your preference, you can finely julienne bell peppers or paprika instead. This will add color and a crisp texture without the spiciness.
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