Mild Soy Sauce Stir-Fried Anchovies with Nuts
Korean Non-Spicy Side Dish
Introduction
In Korea, stir-fried anchovies (Myeolchi Bokkeum) are one of the most common everyday side dishes.
This version is mild, non-spicy, and lightly sweet, making it perfect for kids and for anyone who prefers gentle flavors.
Adding nuts gives the dish extra crunch and a rich, nutty aroma.
Ingredients (Serves 2–3)
- 50 g dried small anchovies
- A handful of mixed nuts (almonds, walnuts, peanuts, or cashews)
- 1 tbsp cooking oil
- 1 tbsp soy sauce
- 1 tbsp oligosyrup or corn syrup or honey
- 1 tbsp cooking wine (optional)
- ½ tbsp sesame oil
- Sesame seeds, to finish
Instructions
1️⃣ Toast the Anchovies
Heat a pan over low heat without oil.
Add the anchovies and dry-toast for 1–2 minutes until crispy.
Remove from the pan and set aside.
2️⃣ Toast the Nuts
In the same pan, add the cooking oil.
Lightly toast the nuts over medium-low heat until fragrant.
Remove and set aside.
3️⃣ Mix the Sauce (Empty Pan)
With the pan empty, lower the heat to very low.
Add the soy sauce, oligosyrup (or corn syrup), and cooking wine.
Quickly mix the sauce to prevent burning.
4️⃣ Add Anchovies & Nuts
Turn off the heat or keep it on very low.
Add the toasted anchovies and nuts and quickly toss to coat.
Once the moisture from the sauce evaporates and everything becomes crispy, turn off the heat immediately.
5️⃣ Finish
Drizzle with sesame oil and sprinkle with sesame seeds.
Let cool completely before serving.
Tips
- For a less salty version, use ½ tbsp soy sauce + 1 tbsp water
- Make sure the pan is not hot when adding soy sauce to avoid burning
- Store in an airtight container in the refrigerator for up to 5–7 days