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Semyeolchi Bokkeum (Korean Stir-Fried Baby Anchovies)

If you’ve ever had a Korean lunchbox, chances are you’ve seen or tasted semyeolchi bokkeum, a beloved side dish made with tiny dried anchovies. It’s crunchy, sweet, savory, and slightly sticky, making it a go-to banchan that pairs perfectly with a bowl of rice. This simple dish comes together in just a few minutes and stores well for days, which is why it’s a staple in many Korean households.

What is Semyeolchi Bokkeum?

In Korean, "myeolchi" means anchovy and "bokkeum" refers to stir-frying. "Se" means small, so "semyeolchi" are the baby version of dried anchovies. These anchovies are lightly toasted and stir-fried, then coated in a sweet and savory glaze. The result is a crunchy, flavorful side dish with just the right amount of shine from the syrup and sesame oil.

Tips and Variations

  • You can add thinly sliced garlic or chili pepper for a spicier, more aromatic version.
  • Toss in a handful of roasted peanuts or walnuts near the end for extra crunch and nuttiness. They pair wonderfully with the anchovies and add richness to the dish.
  • Store in an airtight container in the fridge for up to a week.
  • Reheat gently in a pan if needed, or enjoy straight from the fridge.

What Is Oligodang?

Oligodang (올리고당) is a type of syrup made from oligosaccharides, which are natural carbohydrates found in plants. In Korean cooking, it's used to add a gentle sweetness and a beautiful glossy finish to dishes like braised potatoes (gamja jorim), stir-fried anchovies (myeolchi bokkeum), and many banchan. It’s milder than sugar, less sticky than honey, and doesn’t overpower the dish, making it a go-to sweetener in Korean kitchens.

Substitutes for Oligodang

If you can’t find oligodang, here are a few easy substitutes:

  • Corn syrup: The most common alternative, with a similar texture and neutral sweetness.
  • Honey: Sweeter and more fragrant, so use slightly less than you would with oligodang.
  • Maple syrup or rice syrup: These work in a pinch, though they add a stronger flavor.

Just keep in mind that different syrups can affect both the sweetness and the finish of your dish, so adjust to taste!

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Difficulty: Beginner
Ingredients
  • 1 cup dried baby anchovies
  • 2 tbsp neutral cooking oil
  • 1 tbsp rice wine
  • 1 tbsp soy sauce
  • 2 tbsp oligodang (or corn syrup)
  • 1 tbsp sesame oil
  • Toasted sesame seeds for garnish
Instructions
  1. 1
    Toast the Anchovies

    Place the dried anchovies in a dry pan over medium heat. Stir them gently for a minute or two until they become lightly golden and smell fragrant. This step helps remove the fishy aroma and gives them a toasty flavor.

  2. 2
    Add Oil and Stir-Fry

    Drizzle in the neutral oil and stir-fry the anchovies for another minute. Be careful not to burn them. Keep stirring to make sure they are evenly coated.

  3. 3
    Add the Seasonings

    Pour in the rice wine and soy sauce, and mix well. The rice wine adds depth and removes any remaining fishiness, while the soy sauce brings umami flavor.

  4. 4
    Add Sweetness and Shine

    Lower the heat and drizzle in the oligodang. This syrup adds a gentle sweetness and a glossy finish that makes the dish extra appealing. Stir gently so the syrup doesn't burn.

  5. 5
    Finish with Sesame Oil

    Turn off the heat and drizzle in the sesame oil. Mix once more, then sprinkle with sesame seeds before serving.

Keywords: anchovies, banchan
Read it online: https://saemmulsong.com/recipe/korean-stir-fried-baby-anchovies/