Article by Gil "hannaone"
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Image by hannaone: Myeolchi bokkeum garnished with white sesame seeds.

멸치볶음 Stir Fried Anchovy

Myeolchi bokkeum, a popular Korean banchan, features stir-fried dried baby anchovies in a delectable sweet-spicy-savory glaze. It's a staple in most households, with each family having their own unique version. This light and refreshing side dish is typically served at room temperature and pairs well with spicy Korean barbecue, fiery fire chicken, hearty bossam, or any simple weeknight meal. And let's not forget, it makes for a tasty snack any time of day.
There are various ways to prepare this dish, which may involve shishito peppers, peanuts, pine nuts, mushrooms and other ingredients. Don't let the list intimidate you – this recipe comes together quickly and can be stored in the fridge for future enjoyment. It's perfect for complementing a traditional Korean feast or sprucing up your office lunch. You could even enjoy it as a snack while sipping on a drink or as an appetizer before dinner.

Ingredients
6 oz dried anchovies
1 tablespoon oil

Optional:
Korean sweet chili peppers
Chopped bell peppers
Fish cake strips
Dried pink shrimp

Stir fry sauce:
1 tablespoon mulyeot *
2 teaspoons soy sauce
2 teaspoons water
2 cloves garlic, minced

Optional:
1 tablespoon gochujang **

Garnish:
1 small green onion, finely chopped
toasted sesame seed and/or chopped nuts (peanuts, walnuts, pecans, etc)

* Korean malt syrup. May substitute: 1 tablespoon corn syrup or 1 tablespoon sugar or 1 1/2 tablespoon brown sugar.
** Korean fermented red chili paste. May substitute chopped hot red or green chili peppers or hot red chili powder (cayenne or similar - not the chili powder blend

Directions
Preparation
Rinse the anchovies in cold water, then soak about three to five minutes
Add all the sauce ingredients to a small bowl and mix well. Let stand for 10 minutes.

Cooking:
Heat a pan over high heat.
Add the anchovies, reduce the heat to medium, and dry fry the anchovies for about one minute, stirring gently.
Add oil and cook for another minute.
Add the sauce and bring to a slow simmer.
Gently stir the anchovies until they are coated with the sauce, then simmer until the liquid is nearly gone.
Remove from heat and let cool.

Final
Serve as a snack or as part of a banchan array.