Super Easy Chili Garlic Stir-fried Anchovies (Myeolchi-bokkeum) Recipe
A super easy stir-fried anchovy recipe that anyone can make, boasting an excellent savory and crunchy flavor.
📝 Editor's Notes
This Super Easy Chili Garlic Stir-fried Anchovies (Myeolchi-bokkeum) is a classic Korean side dish that anyone can easily make.
The exquisite combination of savory anchovies, crispy garlic, and crunchy chilies is simply delightful.
The rich flavor from stir-frying in garlic oil and the refreshing kick from the chilies make it a true "rice thief" (a dish so delicious you'll eat a lot of rice).
It's a practical recipe that highlights the natural flavors of the ingredients without complex seasonings, perfect for quick preparation even in a busy daily life.
Served over warm rice, it's incredibly satisfying, making you forget all other side dishes.
This staple side dish is loved year-round, especially good for boosting appetite during hot summer days.
🛒 Ingredient Tips
The key ingredient for this stir-fried anchovy dish is small dried anchovies (janchimyeolchi).
Choose anchovies that are slightly moist, not overly dry, as this will result in a softer and more savory flavor when stir-fried.
For garlic, select plump and firm cloves for good texture and strong aroma when cooked.
For green and red chilies, it's important to choose fresh ones with vibrant colors that aren't too spicy, similar to a mild 'crispy chili' pepper (a-sak-gochu).
Especially, remember to deseed and julienne the chilies finely so they blend well with the anchovies and are easy to eat.
🔄 Substitution Guide
Instead of small dried anchovies, you can use medium-sized dried anchovies (jung-myeolchi).
Medium anchovies are larger and have a stronger chew, making them a good choice if you prefer more texture.
However, when using medium anchovies, it's recommended to dry-roast them in a pan first to remove any fishy odor before cooking.
If substituting corn syrup or oligosaccharide with sugar, reduce the amount to about 2 tbsp and add it after turning off the heat, allowing the residual heat to melt it.
Sugar provides a stronger sweetness and less stickiness than corn syrup, but it may result in less gloss.
If the chilies are too spicy for your preference, you can julienne bell peppers or paprika instead.
This will add color and a crunchy texture without the spiciness.
🥘 Ingredients
👨🍳 Cooking Points
There are three key cooking points for this recipe.
First, when stir-frying garlic, it's crucial to use high heat with enough cooking oil and fry until golden brown to create flavorful garlic oil.
If stir-fried over low heat, the garlic might absorb too much oil and become soggy, so stir-fry quickly with two spatulas over high heat.
Second, when stir-frying anchovies in garlic oil, only cook for about 1 minute.
The key is for the anchovies to be slightly crispy but not overly dry, maintaining a delicate moisture.
Third, chilies should be added last and stir-fried for only about 30 seconds before turning off the heat and finishing with residual heat.
This preserves their crunchy texture and vibrant color.
Remember that overcooking chilies can make them soft and change their color.
👨🍳 Directions
Prepare the garlic by cutting larger cloves into quarters, or halving smaller ones. For the green and red chilies, remove the stems, halve them lengthwise, remove the seeds with a coffee spoon, then julienne them finely.
Place a wok on an induction cooktop and turn it to the highest heat. Pour in an adequate amount of cooking oil, add the prepared garlic, and stir-fry until golden brown. If the garlic is sliced too thinly, it may stick, so cut it to an appropriate thickness. If the heat is too low, the garlic will absorb too much oil, so stir-fry over high heat. Using two spatulas to toss the garlic evenly will help prevent burning and ensure even cooking.
Once the garlic turns golden brown, remove it from the pan and set it aside. Leave only the garlic-infused oil in the pan.
Add 3.5 oz (100g) of small dried anchovies to the pan with the garlic oil and stir-fry for about 1 minute. At this point, the anchovies should be slightly crispy but not overly dry, maintaining a hint of moisture. Add a little more cooking oil if needed.
Once the anchovies are sufficiently stir-fried, add the previously cooked garlic, and the julienned green and red chilies.
Stir-fry with the chilies for about 30 seconds, then turn off the heat. Overcooking the chilies can cause them to lose their vibrant color and become soft, so finish cooking them with the residual heat of the pan.
With the heat off, add 3 tbsp of corn syrup or oligosaccharide and mix well to coat the ingredients evenly. The amount of corn syrup can be adjusted to your preference.
Finally, add 1 tbsp of toasted sesame seeds and mix lightly. Your delicious stir-fried anchovies are complete. The amount of sesame seeds can also be adjusted to your taste.
💡 Tips
It is best to choose small dried anchovies that are slightly moist, not overly dry.
Cutting garlic into quarters rather than thin slices helps prevent burning and makes them easier to pick up and eat.
Julienne the chilies finely to ensure they blend well with the anchovies; avoid cutting them into large pieces.
To maintain the crunchy texture and vibrant color of the chilies, 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 stir-fried anchovies in an airtight container in the refrigerator for about 5-7 days.
For longer storage, you can portion and freeze it, but note that the chilies might become slightly soft upon thawing.
If frozen, it's best to consume within about 1 month.
To reheat refrigerated anchovies, microwave for 30 seconds to 1 minute, or lightly stir-fry in a pan over low heat to restore its original taste and texture.
Leftover anchovies are also delicious when stir-fried with kimchi fried rice or used as a topping for bibimbap.
🥢 Who This Is For
This stir-fried anchovy dish is a national favorite, loved by all ages.
It's especially good as a side dish for children and makes an excellent accompaniment to alcoholic beverages for adults.
For busy professionals or those living alone, it's a versatile side dish to always have stocked in the refrigerator.
Served with warm white rice, it makes a wonderful meal on its own.
It's also delicious wrapped in seaweed (gim) or incorporated into rice balls (jumeokbap).
Serving it alongside a refreshing bean sprout soup (kongnamul-guk) or soybean paste stew (doenjang-jjigae) will complete a richer Korean meal.
🔥 Nutrition Info
This Super Easy Chili Garlic Stir-fried Anchovies recipe is estimated to be about 200-250 kcal per serving.
It's expected to contain approximately 10-15g of protein mainly from small dried anchovies, about 15-20g of fat from cooking oil and garlic oil, and about 10-15g of carbohydrates from corn syrup or oligosaccharide and chilies.
Anchovies are rich in calcium and phosphorus, beneficial for bone health.
Garlic, rich in allicin, helps boost immunity.
Chilies contain abundant Vitamin C, aiding in antioxidant activity and fatigue recovery.
Overall, it's a healthy Korean side dish that provides a balanced intake of energy and key nutrients.
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