Stir Fried Anchovies/Myeolchi Bokkeum (멸치 볶음)

Myeolchi Bokkeum is the korean version of "dilis na maanghang". It's made of stir fried anchovies or dilis in a thick sweet and spicy sauce. It's a common side dish or banchan in korea. It's very good for lunch box too.

While Pinoys may not see this as "ulam", you may later come to know that a typical korean meal consists of soup, side dishes of various kinds (atleast 3) and rice- the main dish. They consider rice more important than what we call ulam.

Anchovies have variety of sizes. The small ones range from 10-15mm and are white. They are usually cooked without kochujang. The one in the picture are medium sized anchovies that measure 20-25mm. Then, big anchovies measure 40-50 mm. Bdig anchovies are cooked with kochujang since they tend to have a funky smell sometimes.

I buy anchovies from korean grocery stores because unlike the ones they sell in local markets or supermarkets, korean anchovies are well dried and unsalted. They have a clean smell too. But ofcourse, you can use dilis from the market. Just toast it well to rid of the smell if you are bothered by it.


Myeolchi Bokkeum

Ingredients:

• 1 cup dried anchovies
• 2 tsp kochujang
• 2 tsp sugar
• 1 tbs corn syrup
• 1 tsp garlic
• 2 tbs water
• 1 tbs oil
• 1 tsp roasted sesame seeds

Instructions:

1. Put 1 cup of anchovies on a hot skillet. Toast it for about 1 min on low-med. Be careful not to burn.
2. Add 1 tbs oil. Stir fry for 1 min. Push on the far side of the pan to make space for sauce.
3. Add the remaining ingredients on the other side of the pan. Stir well. Wait until the sauce sizzles. It should have a thick consistency.
4. Mix in the anchovies. Coat all the anchovies evenly.
5. Transfer to a container. Add roasted sesame seeds.

This will stay crispy in room temperature.