I love Myeolchi Bokkeum otherwise known as Korean dried anchovy banchan but Zach and Tom can’t stomach them. “It’s the eyes,” says Tom whenever I offer. This is a great dish for singles. It keeps for quite a few weeks so when I was lazy, I cooked some rice, with a little bit of Myeolchi Bokkeum, a little bit of sigumchi namul, and I had a healthy meal.
Where to Buy
I’ve found dried anchovies at the Vietnamese, Korean, and Japanese grocery store but not the Cambodian grocery store. If you don’t have time to go to a store, you can buy them on Amazon.
Myeolchi Bokkeum smells a little fishy so this is also a type of banchan that you might not want to put in a tupperware container or designate the container as the tupperware container for this banchan. I use a metal container or glass works as well.
1 2 oz. package of dried anchovies. Note: The last time I bought these, they only had these small packages so you will have to adjust accordingly if your grocery store has bigger bags.
4 tablespoons of teriyaki sauce (use just enough to coat the anchovies)
1 teaspoon sesame oil
1 heaping tablespoon of brown sugar
about 1 tablespoon honey
red pepper flakes (optional)
Honestly, when my mom introduced me to this dish, I had pretty much the same reaction that Tom had. However, my mom has this way about her of shoving things in your mouth with chopsticks when she wants you to try something. I opened my mouth and never regretted it.
Preparation and Cooking
1) Take a wok or frying pan and coat with just enough olive oil to cover the bottom of the pan.
2) Turn the burner on medium and add the dried anchovies. Coat the anchovies with the olive oil.
3) Add the teriyaki sauce, coat the anchovies with the teriyaki sauce.
4) Add a teaspoon of sesame oil, mix well.
5) Let anchovies cook for about a minute, then add the brown sugar.
6) Add the honey. Using the tablespoon is kind of a pain. If you have a squeeze bottle, one tablespoon of honey is about the equivalent of squeezing one circle around the outer part of the wok/frying pan and then a few more working your way towards the center.
7) Make sure all ingredients are coated thoroughly onto the anchovies, then add the red pepper (optional). Turn off the burner.