Skedaddle-Fried Anchovy Banchan (Myeolchi Bokkeum) Recipe  Skedaddle-Fried Anchovy Banchan (Myeolchi Bokkeum) Recipe 14457 skedaddle fried anchovy banchan myeolchi bokkeum recipe

Skedaddle-Fried Anchovy Banchan (Myeolchi Bokkeum) Recipe

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A conventional banchan that packs a ton of model valid into a plateful of minute dried fish.

Excessive Eats / Vicky Wasik

Why This Recipe Works

  • Toasting the anchovies in oil makes them more fragrant.
  • Caramelizing the sugar adds depth of model.
  • Soaking the gochugaru in liquid “blooms” the chile flakes and improves their model.

Myeolchi bokkeum is a common Korean banchan consisting of gallop-fried dried toddler anchovies coated in a candy-tantalizing-comely glaze. Served at cool room temperature, this facet dish is light and refreshing, highest alongside tantalizing Korean barbecue, hot and tacky fireplace rooster, a hearty bossam unfold, or as share of any easy weeknight dinner. (It be also a truly appropriate snack for any time of day.)

This recipe comes collectively in minutes, and the glazed anchovies support moderately successfully within the fridge. So whereas it’s excellent for serving alongside a beefy Korean meal, it’s also highest for sprucing up a desk lunch, as a snack with drinks, or staunch to tide you over before dinner.

March 2020

Skedaddle-Fried Anchovy Banchan (Myeolchi Bokkeum) Recipe

A conventional banchan that packs a ton of model valid into a plateful of minute dried fish.

  • 1 tablespoon (8g) gochugaru (Korean chile flakes) (look demonstrate)

  • 3 tablespoons (45ml) water

  • 1 teaspoon (5ml) soy sauce

  • 1 teaspoon (5ml) fish sauce

  • 2 tablespoons (30g) gochujang (Korean chile paste) (look demonstrate)

  • 1 medium garlic clove, finely grated

  • 2 tablespoons (30ml) vegetable oil

  • 1 cup (50g) Korean dried toddler anchovies (look demonstrate)

  • 2 tablespoons (30g) sugar

  • 1 teaspoon (5ml) toasted sesame oil

  • 1 tablespoon (10g) sesame seeds

  1. In a dinky bowl, high-tail collectively gochugaru, water, soy sauce, and fish sauce. Drag in gochujang and garlic. Situation apart.

    Excessive Eats / Vicky Wasik

  2. In an 8-recede nonstick skillet, warmth oil over medium warmth till practical. Add toddler anchovies and, using a versatile spatula, gallop to evenly coat in oil. Put collectively dinner, stirring every so regularly, till anchovies absorb oil, dry up and smell fragrant, about 2 minutes.

    Excessive Eats / Vicky Wasik

  3. Sprinkle sugar over anchovies and continue to cook, stirring incessantly, till sugar melts and evenly coats the fish, about 2 minutes. As the sugar begins to caramelize, take care to not let it burn; if sugar begins to scorch, pass the pan off the warmth or lower the warmth whereas stirring constantly to govern the temperature.

    Excessive Eats / Vicky Wasik

  4. Add gochujang mixture to skillet, and gallop to evenly coat anchovies; return pan to medium warmth if it used to be taken off to forestall sugar from burning.

    Excessive Eats / Vicky Wasik

  5. Put collectively dinner, stirring constantly and scraping up any sticky bits on the underside of the pan, till dressing reduces a minute and evenly glazes anchovies, about 1 minute. Fetch from warmth, drizzle with sesame oil and sprinkle with sesame seeds, and gallop to combine. Divide anchovies between dinky particular particular person serving bowls and back, or switch to hermetic container and refrigerate for as a lot as one week.

    Excessive Eats / Vicky Wasik

Special Equipment

8-recede nonstick skillet, silicone spatula


You can perchance also get rid of gochugaru, gochujang, and dried toddler anchovies at Korean markets, at successfully-stocked Asian grocery stores, or online. For more recordsdata about these substances, win out about the important pantry substances for Korean delicacies.

Develop-Forward and Storage

Myeolchi bokkeum would possibly perchance perchance even be refrigerated in an hermetic container for as a lot as one week. Carry to room temperature before serving.

Study Extra

  • Gaji-Namul (Korean Marinated Eggplant Banchan)
  • Mumallaengi-Muchim (Korean Marinated Dried Radish Banchan)
  • Korean Sweet Soy-Glazed Potatoes (Gamja Bokkeum)
Nutrition Details (per serving)
241 Energy
13g Beefy
21g Carbs
12g Protein

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Nutrition Details
Servings: 2
to 3
Amount per serving
Energy 241
% Each day Price*
13g 16%
Saturated Beefy 1g 6%
25mg 8%
2023mg 88%
21g 8%
Dietary Fiber 1g 2%
Total Sugars 17g
Nutrition C 7mg 33%
Calcium 67mg 5%
Iron 1mg 6%
Potassium 296mg 6%
*The % Each day Price (DV) tells you how great a nutrient in a meals serving contributes to a day-to-day diet. 2,000 energy a day is passe for frequent nutrition advice.

(Nutrition recordsdata is calculated using an ingredient database and would be thought of an estimate.)

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