
Crispy and Tender Dried Anchovy Stir-Fry (Jjanmyeolchi Bokkeum)
Crispy and Tender Dried Anchovy Stir-Fry (Jjanmyeolchi Bokkeum)
Crispy, Never-Hard, Popular Side Dish: Jjanmyeolchi Bokkeum
Introducing Jjanmyeolchi Bokkeum, a beloved Korean banchan (side dish) that pairs perfectly with rice, especially when you’re not feeling very hungry. This recipe creates a stir-fried dried anchovy dish that is delightfully crispy yet tender, making it a favorite among all ages. Learn how to make this delicious and easy Jjanmyeolchi Bokkeum with simple ingredients!
Main Ingredients- 250g small dried anchovies (Jjanmyeolchi)
- 7-8 Korean chili peppers (Ggwari Gochu)
- 3 cloves garlic (thinly sliced or minced)
Seasoning- 1 Tbsp soy sauce
- 2 Tbsp cooking wine (Mirin)
- 3 Tbsp rice syrup or corn syrup (Oligodang or honey can also be used)
- 1 Tbsp mayonnaise (generous)
- 1 Tbsp perilla oil or sesame oil
- A pinch of toasted sesame seeds
- 1 Tbsp soy sauce
- 2 Tbsp cooking wine (Mirin)
- 3 Tbsp rice syrup or corn syrup (Oligodang or honey can also be used)
- 1 Tbsp mayonnaise (generous)
- 1 Tbsp perilla oil or sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, thinly slice the 3 cloves of garlic. If you prefer a stronger garlic flavor, you can mince them instead.
Step 2
Wash the 7-8 Korean chili peppers and cut them into 1-2 pieces each with scissors. This helps the seasoning penetrate better and makes them easier to eat.
Step 3
Place the 250g of small dried anchovies in a sieve and gently shake to remove any dust or small broken bits. This step prevents a bitter taste or dry texture in the finished dish. You do not need to fry or pre-roast the anchovies separately.
Step 4
In a small bowl, combine 1 Tbsp soy sauce, 2 Tbsp cooking wine (Mirin), 3 Tbsp rice syrup (or corn syrup/Oligodang), a generous 1 Tbsp mayonnaise, and 1 Tbsp perilla oil (or sesame oil). Mix well to create the stir-fry sauce. The mayonnaise is key to keeping the anchovies tender and preventing them from becoming too hard.
Step 5
Heat a lightly oiled pan over medium-low heat. Add the prepared dried anchovies and stir-fry until they become crispy, being careful not to burn them. This process helps to remove any fishy smell and enhances their nutty flavor. Tip: Use medium-low heat to prevent the anchovies from burning too quickly.
Step 6
Once the anchovies are crispy, add the sliced garlic and cut chili peppers to the pan. Stir-fry them together until the garlic is lightly golden and the chili peppers are slightly softened. Then, pour the prepared soy sauce mixture around the edges of the pan. Stir everything quickly to coat the anchovies and vegetables evenly with the sauce.
Step 7
Continue to stir-fry for another 1-2 minutes until the sauce is well incorporated and slightly thickened. Just before turning off the heat, generously sprinkle with toasted sesame seeds and drizzle with the remaining 1 Tbsp of perilla oil (or sesame oil). Give it a final toss. Your delicious, glossy Jjanmyeolchi Bokkeum is ready! Let it cool slightly before storing in an airtight container in the refrigerator.

