Myeolchi Bokkeum (Stir-fried Anchovies)
カリカリ甘い！お弁当の隙間を埋める最強の常備菜
Description
The ultimate Korean side dish. Tiny dried anchovies stir-fried with corn syrup, soy sauce, and nuts until deeply caramelized, sweet, and shatteringly crispy.
Classification: Everyone, Stir-fry, Classic Side, Calcium
Shops selling Myeolchi Bokkeum (Stir-fried Anchovies)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Tiny dried anchovies
- Corn syrup
- Soy sauce
- Sliced almonds/walnuts
- Sesame oil
Instructions
- Dry-roast tiny anchovies to remove odor.
- Add oil, soy, corn syrup, walnuts/almonds; toss until glazed.
- Cool to achieve crunch.
Learn more Substitutes, pairings, tips
Key spices
Corn syrup crispy glaze
Substitutes at Japanese supermarkets
Chirimen Jako, Nuts, Honey
Pairing
White Rice / Lunchbox
Trivia
[Difference] Japanese candied anchovies are soft. Korean style uses massive corn syrup to achieve a 'shatteringly crispy snack texture'.
Eating tips & etiquette
[Unique Eating] Always served as a free side. Coated in syrup, it hardens when cool, eating almost like a sweet, crunchy 'caramel nut snack'.
Allergen
Fish, Nuts, Soy, Wheat