Myulchi Bokkeum, also known as stir-fried anchovies, is a staple side dish for most Korean families. With simple ingredients and easy steps, you can replicate this family recipe in minutes! This is a keeper: healthy, savory and long lasting!
Korean Myulchi Bokkeum has so many variations, I don’t even think I can list them all here! Some like them sweet and some like them spicy! Some people add the veggies while others prefer none. It’s very versatile and nutritious either way. In our household, we like the sweet and savory verion. My kids go crazy when I make this dish, they literally run downstairs to have that first bite!
What kind of anchovies do I need?
There are about 3 different distinct sizes you will find in the Asian market in the US. They range from smallest, medium to large. The large ones are great for stocks. The medium and small ones are great for stir-frying. For this recipe I am using the smallest (baby size) dried myulchi. My kids love the smallest size the best. They are easier to consume, take shorter amount of time to cook and you can’t really tell they are fish with heads!
What kind of peppers do I need?
I used shishito peppers for mine. This pepper works well since they are tender enough to absorb all the seasonings and mild tasting. You can also use Korean green peppers or red peppers if you want more heat added into your side dish.
How long will myulchi bokkeum last?
It can last a week in the fridge. If you don’t add vegetables, for example the peppers, it can last about 2 weeks in the fridge.
What do you pair with stir-fried anchovies?
Koreans have many side dishes, and myulchi bokkeum is just one of them. Eat them with rice and paired with other Korean main dishes. Sometimes I use it as a topping. Sprinkle them on top of noodles, rice and into your bento boxes!!
Did you enjoy this stir-fried anchovy recipe?
Be sure to check out my other delicious recipes!
Stir-Fried Anchovies with Peppers, Myulchi Bokkeum
- 1⅓ cup dried baby anchovies, myeolchi
- 2-3 tbsp cooking oil
- 1/4 medium onion chopped
- 2 cloves garlic minced
- 12 Shisito peppers
- ½ tsp sesame oil
- 1 tbsp corn syrup optional
- 1 scallion chopped
- 1 pinch roasted sesame seeds
- 2 tsp sake
- 2 tsp Korean soy sauce
- 2 tsp sugar
- 1 tsp sesame oil
- ¼ tsp ginger grated
- 1 pinch black pepper
- Make Myeolchi marinade, add anchovies into the sauce and give it a mix. Set aside for 10min,
- Mince garlic, cut scallion & onion. Take stem off the peppers & cut in 1/2 lengthwise.
- Heat a skillet and add 1-2tbsp cooking oil. In medium to low heat, stir fry anchovies for about 3min, stirring frequently. Making sure it doesn't stick to the pan.
- Add 1 tbsp cooking oil with garlic, onion, peppers and cook for 3 more min.
- Turn off heat. Drizzle 1/2 tsp sesame oil, 1tbsp corn syrup, scallions and give it a stir.
- Leave in pan until cool and sprinkle with sesame seeds.
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