Dish

Myeolchi bokkeum

Spicy Stir-Fried Anchovies

Myeolchi bokkeum is made by stir-frying dried anchovies in a sauce made with soy sauce, sugar, garlic, and sesame oil. The dish is typically garnished with sesame seeds and sliced green onions. It has a sweet and savory flavor and a crunchy texture. Myeolchi bokkeum is a good source of protein and calcium, but it is also high in sodium due to the use of soy sauce. It is not suitable for those with a fish allergy or who follow a vegetarian or vegan diet.

Asian cuisine› East Asian cuisine› Korean cuisine

Stir-fry

Origins and history

Myeolchi bokkeum is a traditional Korean dish that has been enjoyed for centuries. It is often served as a banchan (side dish) with rice and other Korean dishes.

Dietary considerations

Myeolchi bokkeum is not suitable for those with a fish allergy or who follow a vegetarian or vegan diet. It is high in sodium due to the use of soy sauce.

Variations

There are many variations of Myeolchi bokkeum that use different ingredients or cooking methods. Some recipes call for the addition of vegetables like carrots or onions, while others use different types of fish or seafood. Some recipes also use a spicy sauce or add chili flakes for extra heat.

Presentation and garnishing

Myeolchi bokkeum is typically served in a small dish or bowl as a side dish. It is often garnished with sesame seeds and sliced green onions.

Tips & Tricks

To reduce the sodium content of Myeolchi bokkeum, use low-sodium soy sauce or reduce the amount of soy sauce used in the recipe.

Side-dishes

Myeolchi bokkeum is often served as a side dish with rice and other Korean dishes. It pairs well with other banchan like kimchi or pickled vegetables.