Wednesday, June 29, 2011

Myulchi Bokkeum (Stir-fried Anchovies)

My Korean friend Clara introduced me to this appetising dish (sweet, salty, spicy and sticky)  which I later discovered that it is called Myulchi Bokkeum.  Myulchi means dried anchovy in Korean and Bokkeum means stir-fried.  It  is one of the basic  side dishes which is usually served with plain white rice.  Personally I like it as a filling for my sushi


130g dried small anchovies  (* I used dried whitebaits)
2 - 3 tbsp cooking oil
1 tsp sesame oil
20g garlic, minced
20g shallots, minced
2 tsp sesame seeds - lightly toasted

Sauce:  (mix all together)

2 tbsp brown sugar
2 ½ tbsp gochujang (Korean hot pepper paste)
1 ½ tbsp corn syrup
2 tbsp warm water
½ tsp soy sauce

  • Wash and rinsed anchovies.
  • Fry the anchovies until dry, then add enough oil to stir fry until slightly crispy.  Dish out and set aside.
  • Add in about 1 tbsp oil, and saute minced shallots and ginger until fragrant.  Then pour in sauce and bring to the boil.  Simmer until slightly thickened.
  • Add in fried anchovies and stir to combine.  Finally add in sesame oil and sesame seed.  Mix well. 

    whitebait on Foodista


    1. Seriously delicious.I found you from the foodie blog roll and I'd love to guide
      FoodistaFoodista'sreaders to your site. I hope you could add this whitebait widget at the end of this post so we could add you in our list of food bloggers who blogged about whitebait.,thanks!


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