Dry-Toasted Crispy Myeolchi Bokkeum
A basic Korean side dish that stays crisp by sifting and toasting tiny dried anchovies before a quick glaze.
⏱️ 15m total (Prep 5m / Cook 10m)
📊 Difficulty: Easy
🌶️ Spice: Mild
👥 Yield: About 8 side servings
Servings Ingredient Calculator
Default: About 8 side servings (Adjusts quantities automatically)
8 Servings
🥬 Main Ingredients
- Tiny dried anchovies60g
- Cooking oil1큰술 (1 tbsp)
- Garlic1쪽 (1 clove)
🥣 Sauce & Seasoning
- Soy sauce1작은술 (1 tsp)
- Water1작은술 (1 tsp)
- Sugar1큰술 (1 tbsp)
- Rice syrup1작은술 (1 tsp)
- Toasted sesame oil1작은술 (1 tsp)
🌿 Toppings & Garnish
- Sesame seeds1작은술 (1 tsp)
👨🍳 Cooking Steps
1
Shake the anchovies in a fine sieve to remove crumbs.
2
Dry-toast the anchovies over medium heat for 2–3 minutes, then transfer to a plate.
3
Stir garlic in oil for 10 seconds, then add soy sauce, water, sugar and rice syrup; cook until gently bubbling.
4
Lower the heat and toss in the toasted anchovies just until evenly glazed.
5
Turn off the heat, mix in sesame oil and sesame seeds, and cool fully before storing airtight.
🌟 Pro Chef Tips
- • Use tiny stir-fry anchovies for an easy, edible texture.
- • Dried anchovies are naturally salty, so taste before adding more soy sauce.
- • Avoid simmering in the glaze too long or they may harden as they cool.
⚠️ Avoid Common Pitfalls
- ❌ Covering while hot traps steam and softens the anchovies.
- ❌ A sugary glaze burns quickly over high heat.
🧊 Storage & Reheating
- • Cool fully, refrigerate airtight, and use within 1 week.