How to Make Perfect Korean Stir-Fried Anchovies That Doesn’t Get Hard😋

 Myeolchi Bokkeum, Stir-Fried Anchovies

Myeolchi Bokkeum, Stir-Fried Anchovies

Myeolchi Bokkeum (Stir-Fried Anchovies) is a staple side dish on the Korean table, but making it crispy, nutty, and not too hard is trickier than it seems. This recipe shares a few simple tips to keep the anchovies tender and flavorful, even after a few days in the fridge. Packed with protein and calcium, this dish is a healthy and reliable side that you can prepare in advance and enjoy throughout the week.

 Ingredients:

• 4 oz (120g) dried small anchovies
• 2 tbsp cooking wine
• 2 tbsp sugar
• 1 tbsp cooking oil
• ½ tbsp soy sauce (optional, if using less salty anchovies)
• 2 tbsp corn syrup
• 1 tbsp perilla oil or sesame oil
• 1 tbsp toasted sesame seeds
• ½ cup nuts (optional)

Instructions:

Step1

Toast anchovies – Dry-fry anchovies in a pan over medium-low heat for 10 minutes, stirring occasionally. After 10 minutes, remove and set aside.

Step 2

In the same pan, mix 2 tbsp cooking wine, 2 tbsp sugar, and 1 tbsp cooking oil. Add ½ tbsp soy sauce if needed. Simmer until bubbly.

Step 3

Stir-fry – Add toasted anchovies and your favorite nuts (if using), stir quickly, then turn off the heat.

Step 4

Mix in 2 tbsp corn syrup, 1 tbsp perilla or sesame oil, and 1 tbsp sesame seeds. Light, nutty, and crispy stir-fried anchovies are done!

Watch Here How To Make It

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