Myeolchi Bokkeum, or stir-fried anchovies, is a traditional Korean side dish known as banchan. This dish is a staple in many Korean households due to its savory taste and long shelf life. The small anchovies used in Myeolchi Bokkeum are packed with calcium and protein, making this dish not only delicious but also nutritious. It’s often served with rice, adding a satisfying crunch and umami flavor to meals.
Ingredients Needed
To prepare Myeolchi Bokkeum, you will need the following ingredients:
- 100g dried small anchovies (Myeolchi)
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon honey or corn syrup
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon toasted sesame seeds
- Optional: 1-2 dried red chili peppers, sliced
- Optional: 1 tablespoon chopped green onions
Preparation and Serving Instructions
Preparing the Anchovies:
- Start by lightly shaking the dried anchovies to remove any loose debris. You can also gently rinse them in cold water if they are very salty, but make sure to pat them dry thoroughly.
Stir-Frying the Anchovies:
- Heat a non-stick pan over medium heat and add the vegetable oil. Once the oil is hot, add the anchovies to the pan and stir-fry them for about 2-3 minutes. The anchovies should become slightly golden and crispy. Remove the anchovies from the pan and set them aside.
Making the Sauce:
- In the same pan, reduce the heat to low and add minced garlic, soy sauce, sugar, and honey (or corn syrup). Stir the mixture constantly until the sugar is fully dissolved and the sauce begins to bubble gently.
Combining and Cooking:
- Return the stir-fried anchovies to the pan with the sauce. Stir well to coat the anchovies evenly with the sauce. Continue to cook on low heat for about 2 minutes, allowing the flavors to meld together.
Final Touches:
- Once the anchovies are well-coated and slightly sticky, turn off the heat. Drizzle the sesame oil over the anchovies and sprinkle the toasted sesame seeds. If using, add the chopped green onions and dried chili peppers for extra flavor and garnish.
Serving:
- Transfer the Myeolchi Bokkeum to a serving dish and let it cool to room temperature before serving. This dish can be enjoyed warm or cold and pairs perfectly with steamed rice.
Tips
- Storage: Myeolchi Bokkeum can be stored in an airtight container in the refrigerator for up to two weeks. The flavors will continue to develop, making it even more delicious over time.
- Anchovy Size: Smaller anchovies are preferred for this dish as they provide a delicate crunch. However, if using larger anchovies, you may want to remove the heads and guts for a milder flavor.
- Sugar Substitute: Brown sugar can be used instead of white sugar for a deeper caramel flavor.
Variations
- Spicy Myeolchi Bokkeum: Add gochugaru (Korean red chili pepper flakes) or gochujang (Korean red chili paste) to the sauce for a spicy kick.
- Nutty Addition: Some recipes include peanuts or walnuts for added crunch and flavor. Simply stir-fry the nuts along with the anchovies.
- Vegetarian Option: Substitute the anchovies with shiitake mushrooms or seaweed for a vegetarian version of this dish.
Calories
A typical serving of Myeolchi Bokkeum (about 50g) contains approximately 150-180 calories, depending on the amount of sugar and oil used. This dish is rich in protein and calcium due to the anchovies, making it a healthy addition to your meal.
Conclusion
Myeolchi Bokkeum is a versatile and delicious dish that adds a burst of flavor to any meal. Its combination of savory, sweet, and slightly spicy elements makes it a favorite in Korean cuisine. Whether you enjoy it as a side dish or a quick snack, this stir-fried anchovy dish is sure to become a staple in your kitchen.
