The Ultimate Korean Side Dish: Myeolchi Bokkeum
Stir-fried anchovies, known as Myeolchi Bokkeum in Korean, is a staple side dish (banchan) that you will find on almost every traditional Korean dining table. While it seems simple to make, achieving the perfect texture—crispy on the outside but not turning into a rock-hard solid block after being stored in the fridge—can be surprisingly tricky.
Today, I am going to share a foolproof, 15-minute golden recipe that guarantees the best texture and flavor. We are going to use one special secret ingredient that keeps the anchovies soft, savory, and separated even when served cold from the refrigerator. Packed with calcium and amazing flavors, this dish will quickly become a favorite in your household.
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Ingredients (Serves 4, Prep & Cook Time: < 15 mins)
[Main Ingredients]
- Small dried anchovies (Iriko): 2 generous handfuls (about 100g)
- Minced green onion: 1/2 stalk
- Minced garlic: 1 Tbsp
- Toasted sesame seeds: A generous sprinkle
- Cooking oil: 3~4 Tbsp
- Optional: Mixed nuts (walnuts, almonds, sunflower seeds)
- Optional: Chopped jalapeño or spicy green chili (if you prefer a kick)
[Sweet & Savory Glaze]
- Soy sauce: 1.5 Tbsp
- Oligosaccharide (or corn syrup/honey): 4 Tbsp
- Sugar: 1 Tbsp
- Soju or cooking wine (Mirin): 1 Tbsp (to remove fishy odors)
- The Secret Ingredient: Mayonnaise 1 generous Tbsp
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Step-by-Step Cooking Instructions
1. Dry Roasting the Anchovies
The most crucial first step is to remove any residual moisture and fishy smell from the dried anchovies. Heat a non-stick frying pan over medium heat without adding any oil.
Toss the anchovies into the dry pan and stir-fry them quickly. This process toasts the anchovies, making them incredibly crispy and fragrant. If you are adding nuts, roast them together at this stage. Once the anchovies look slightly golden, remove them from the pan and sift them to shake off any fine dust or crumbs. Set them aside on a plate.
2. Making Aromatic Garlic & Scallion Oil
Wipe the pan clean with a paper towel. Add the cooking oil and turn the heat down to medium-low. Add the minced garlic and chopped green onions.
Sauté them gently until the oil is infused with the aromatic flavors of the garlic and scallions. Make sure the heat isn't too high, as burnt garlic will introduce a bitter taste to the dish.
3. Coating with Aromatic Oil
Once the aromatics are fragrant and slightly golden, add the roasted anchovies (and nuts) back into the pan. Stir well so that every single anchovy is beautifully coated with the garlic and scallion oil.
4. Turning Off the Heat (Crucial Step!)
Here is the most important tip to prevent your anchovies from becoming rock hard: Turn off the heat completely.
While the pan is still hot but off the heat, add the soy sauce, oligosaccharide, sugar, and soju/cooking wine. Use the residual heat to mix the glaze thoroughly with the anchovies. If you add sugar and syrup while the flame is on, they will caramelize rapidly and harden like candy once cooled.
5. The Magic Touch: Mayonnaise
Once the glaze is evenly mixed, it's time for our secret weapon: 1 generous Tablespoon of Mayonnaise.
Mix the mayonnaise well into the warm anchovies until it melts and becomes transparent. Why mayo? The oils and egg yolk in mayonnaise coat the anchovies, providing a rich, savory depth while preventing them from clumping together in the fridge. It ensures the dish remains perfectly chewable and soft on the inside!
6. Final Garnish
Finish the dish by generously sprinkling toasted sesame seeds over the top. Give it one final toss. You now have beautifully glazed, sweet, savory, and nutty stir-fried anchovies!
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Bonus Recipe: Anchovy Rice Balls (Jumeokbap)
If you have leftover stir-fried anchovies, or if you need a quick and nutritious breakfast or lunchbox meal, try making Anchovy Rice Balls!
- Use kitchen scissors to chop a small handful of the cooked anchovies into finer pieces so they are easier to chew.
- In a large bowl, place 1 bowl of warm, cooked rice.
- Add the chopped anchovies, a drizzle of sesame oil, a pinch of sesame seeds, and crushed roasted seaweed (gim).
- Mix everything thoroughly with your hands (wearing a food-safe glove).
- Squeeze and roll the mixture into bite-sized balls.
These rice balls are a fantastic way to sneak calcium into your kids' diets, and they are absolutely delicious!
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Storage Tips
Allow the stir-fried anchovies to cool down completely at room temperature before transferring them to an airtight container. Storing them in the fridge while still warm will create condensation, which makes them soggy. Enjoy your perfect Korean banchan!