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Pan Fried Korean Anchovies (Myulchi Bokkeum)

Korean anchovy side dish recipe – Myulchi bokkeum (멸치볶음)! Pan fried Korean anchovies are salty, sweet and delicious. For an extra texture and flavor, it’s paired with shishito peppers!

Pan Fried Korean Anchovies (Myulchi Bokkeum) | MyKoreanKitchen.com

I just made this delicious Korean anchovy side dish with shishito peppers (Kkwarigochu / 꽈리고추) and dried anchovies (Myulchi / 멸치).

Essentially, dried anchovies are coated in salty, nutty and sweet sauce and they are pan fried.

There are a few different ways to make Korean anchovy side dish, and this version includes shishito peppers. Apparently, anchovy is rich in calcium but it lacks vitamin C. So accompanying it with shishito pepper, which is rich in vitamin C is a good way to make dried anchovy dish!

Often shishito peppers are not hot and it’s rather (peppery) sweet. However, you can ended up with some random hot shishito peppers too! So, watch out for that.

Shishito peppers really gives nice crunch texture and I think they are a perfect companion to dried anchovies.

This anochovy side dish is quite addictive. I can finish my bowl of rice without anything else! I hope you give this a try soon!

P.S. If you like this recipe, you might also like these recipes. Korean pickled peppers and Seasoned Korean fish jerky

Ingredients for Pan Fried Korean Anchovies (Serves 8)

Main

  • 140g shishito peppers
  • 70g dried anchovies (small to medium size)
  • A dash of cooking oil (I now use rice bran oil)

Sauce – mix these well in a bowl

  • 3 Tbsp soy sauce
  • 3 Tbsp rice wine
  • 2 Tbsp dark brown sugar
  • 1 Tbsp honey
  • 1 Tbsp minced garlic
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame seeds
  • Pinch of ground black pepper

*1 Tbsp = 15 ml

How to Make Pan Fried Korean Anchovies 

1. Put the shishito peppers in a strainer and wash them in running water. Drain and trim off the stems.

Shishito peppers 2

2. Put the dried anchovies in a strainer and shake them lightly to remove any debris / dusts.

Anchovies 2

3. Put the anchovies in a wok and dry out the moisture by stirring it for about 1-2 mins. (no oil is required at this stage)

Stir-fry dried anchovies

4. Take anchovies out and quickly rinse the wok. (This step is only necessary if you are using only one wok).
5. Put a dash of rice bran oil in the clean wok and once heated add the shishito pepper. Lightly fry it for about 2 to 3 mins.

Stir-fry shishito
6. Add the anchovies into the wok and stir for about 1-2 mins.

Mix shishito and anchovies
7. Add the prepared sauce and simmer it for about 3-4 mins.

Mix sauce 1

8. Once it cools down, serve it on a plate. (Any unused portion can be stored in an air tight container for a few days. Refrigerate it.)

Shishito peppers and dried anchovies

Pan Fried Korean Anchovies (Myulchi Bokkeum) | MyKoreanKitchen.com

Pan Fried Korean Anchovies (Myulchi Bokkeum)

How to make Korean anchovy side dish (myulchi bokkeum)
4 from 2 votes
Print Pin Rate
Course: Side dishes
Cuisine: Korean
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8
Calories: 66kcal
Author: Sue | My Korean Kitchen

Ingredients

MAIN

  • 140 g shishito peppers
  • 70 g dried anchovies , small to medium size
  • A dash cooking oil (I used rice bran oil)

SAUCE - MIX THESE WELL IN A BOWL

Instructions

  • Put the shishito peppers in a strainer and wash them in running water. Drain and trim off the stems.
  • Put the dried anchovies in a strainer and shake them lightly to remove any debris / dusts.
  • Put the anchovies in a wok and dry out the moisture by stirring it for about 1-2 mins. (no oil is required at this stage)
  • Take anchovies out and quickly rinse the wok. (This step is only necessary if you are using only one wok).
  • Put a dash of rice bran oil in the clean wok and once heated add the shishito pepper. Lightly fry it for about 2 to 3 mins.
  • Add the anchovies into the wok and stir for about 1-2 mins.
  • Add the prepared sauce and simmer it for about 3-4 mins.
  • Once it cools down, serve it on a plate. (Any unused portion can be stored in an air tight container for a few days. Refrigerate it.)

Nutrition

Calories: 66kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Cholesterol: 5mg | Sodium: 387mg | Potassium: 78mg | Sugar: 5g | Vitamin A: 65IU | Vitamin C: 14.4mg | Calcium: 26mg | Iron: 0.6mg
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.

 

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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Leave a Comment

4 thoughts on “Pan Fried Korean Anchovies (Myulchi Bokkeum)”

  1. This looks yummy. Shishitos are not in season in the northern hemisphere and rarely seen in stores. Can I substitute another type of pepper?

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