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Myeolchi Bokkeum
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5 from 3 votes

Myeolchi Bokkeum - Stir-fried Dried Anchovies


  • 1 cup of Dried Anchovy (small-sized)
  • ¾ cup of Mixed Nuts
  • 6-7 cloves of Garlic
  • 1 whole Cheongyang Chili Pepper (or substitute with ½ Jalapeno Pepper)
  • 1 stalk of Spring Onion (forearm length)

Sticky Soy Glaze

  • ½ Tablespoon Soy Sauce
  • ½ Tablespoon Sugar
  • 1 Tablespoon Mirim
  • 2 Tablespoons Honey


  • ½ Tablespoon Sesame Seeds


Prep Ingredients

  • Measure 1 cup of small dried anchovies. Set it aside. Give a rough chop to the mixed nuts (¾ cup). Cut garlic (6-7 cloves) into bite-sized chunks. Then dice the chili pepper into small pieces. And dice the spring onion stalk into small chunks as well.

Cook Anchovies

  • Place frying-pan on a medium-low heat. Do NOT place any oil into the frying pan. Once the pan is hot, placed the mixed nuts in. Stir it around in the pan for 1-2 minutes or until the nuts get slightly toasted. Set aside and wipe out the pan.
  • Now raise the frying pan to a MEDIUM heat. Place in some vegetable oil (~2 Tablespoons). Once the oil is hot, add in the garlic pieces. Stir the garlic pieces until they get a slight browning. Then add in the dried anchovies. Stir the anchovy around with the garlic for 2-3 minutes.
  • After 2-3 minutes, quickly add in Soy Sauce (½ Tablespoon), Sugar (½ Tablespoon) and Mirim (1 Tablespoon). Stir everything together well so that its evenly mixed. Then add the nuts, diced spring onion and chili pepper pieces. Stir everything together for another 1-2 minutes.
  • After 1-2 minutes, finish by adding-in Honey (2 Tablespoons). Give it a final stir and mix everything evenly. This honey will turn the dish nice and sticky. Now turn off the heat and garnish with Sesame Seeds (½ Tablespoon).
  • Serve with a bowl of hot rice. Save leftovers in Tupperware and place in the refrigerator. It should stay good for up to 2-3 weeks.