How to Make Perfect Myeolchi Bokkeum That Doesn’t Get Hard😋

Tired of making Myeolchi Bokkeum (stir-fried anchovies) that turns out too hard or chewy? This recipe shows you how to make perfectly crispy, and flavorful anchovy banchan—just like it's served in Korean homes.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

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!