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Myeolchi Bokkeum, Candied Mini Anchovies

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Prep Time 3 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Korean
Servings 20
Calories

Equipment

1 Non-stick pan

Ingredients
  

  • 2 cup Dried anchovies (fine mini size)
  • 2 TBS Vegetable oil
  • 2 tsp Water
  • 1 tsp Soy sauce Depending on the saltiness of anchovies, you may want to increase the amount a bit.
  • 3 TBS Sugar Can reduce sugar if you like
  • 3 TBS Mulyeot (Korean Malt Syrup) Or use rice syrup
  • 1 tsp Sesame seeds

Optional

  • 1/3 cup Roasted nuts Chopped, your favorite type, optional
  • 1 tsp Garlic Optional
Non-GMO, Gochugaru, Kosher, Gluten Free, No additives, Korean Red Pepper Powder Flakes, Coarse Grind 6 OZ by Crazy Korean Cooking
Non-GMO, Gochugaru, Coarse Grind 6 OZ

Instructions
 

  • Optional step: Place anchovies in a stainer and shake to remove powder. This is not required but gives a cleaner texture.
  • Pre-heat a non-stick pan. Add vegetable oil.
  • Optional: You can add garlic with oil and cook for 30 seconds. But I personally skip garlic often.
  • On lower medium heat (e.g. 4 our of 9 levels) cook anchovies while stirring frequently. Be patient and cook until anchovies turn golden and completely dry and slightly crispy. If you do it on too high heat, it will burn.
  • Turn off the heat. Add water, soy sauce, sugar and mix thoroughly.
  • Turn back on the heat. On low to low-medium heat, melt all the sugar without burning.
  • Turn off the heat. Add mulyeot (korean malt syrup), roasted chopped nuts (optional) and sesame seeds.
  • Transfer to a airtight container immedicately as they will get harder and clump together as they cool.
  • Store in a freezer and thaw out or microwave for 10-30 seconds before serving. (But do not over microwave. It will burn the anchovies fast.)
    You can store in the fridge for about a week or in a freezer for months.
@crazykoreancooking

Myeolchi Bokkeum, Candied Mini Anchovies, is widely loved banchan (Korean side dishes) among Koreans. These are great for any meals, lunch boxes and even on salads! The only problem is it’s hard to stop eating. It is a salty dish so eat a small amount with rice if you can control yourself. #koreanrecipe #banchan #anchovies

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