Myeolchi Bokkeum (멸치볶음) | Korean Stir Fried Anchovy Side Dish | Banchan Recipes

[@friscoHub415]

When I was a kid I had a Korean black friend and when I go to his house there was always those little sweet delicious fish in a bowl (and there were more little bowls with other things in them) I put over white rice I FRICKIN LOVED GOING TO HIS HOUSE

[@JuhosKitchen]

It's amazing how a simple bowl of rice becomes amazing with banchan! Food brings us together!

[@georginachristina9039]

Lovely it..I would to cook

[@hasimahhasan7085]

Looks easy! I will try

[@s546813]

Do we need to rinse the anchovies before frying??

[@rochelletamesis8619]

I love it❤

[@maileevyne5000]

Can I use medium size anchovies?? Will it taste the same but just different texture? 😊

[@JuhosKitchen]

It should taste pretty much the same. It'll be a bigger bite and texture will be slightly different. Smaller ones tend to stay crispier longer.

[@julialee3443]

Thank you so much I like the best

[@bernadethjoyce]

Thanks for this 😁

[@norain6139]

Can i use honey instead of corn syrup?

[@JuhosKitchen]

Honey will work as well!

[@norain6139]

@@JuhosKitchen thanks!

[@Nutsacc68]

Can I substitute in white sugar instead of brown?

[@JuhosKitchen]

Yes you can use white sugar, but keep in mind that this can change the flavor slightly.

[@rubylozada6528]

Can u post measurement if ingredients?

[@ditchellaanacarla7923]

Yum

[@parisjing5605]

How long can we keep inside the fridge?

[@JuhosKitchen]

Sealed and refrigerated it will last about 7 days.

[@spillthwinesfinds1244]

This sounds so yummy. Please tell me when I buy these dried anchovies. What do I buy? Is there a particular brand do you like? What is it you look for?

[@JuhosKitchen]

When I look for anchovies, I usually look for freshness.. always check dates! Typically, you'll find it in the freezer section, so check for freezer burn. Also, look for bright looking skin and firm bodies. Sempio is a pretty good starting point brand wise. Not too expensive and good quality.

[@AyamNasiHainan]

I seriously doubt that sautéing that amount of anchovies with so little oil will make them crispy. I think the texture will be unpleasant. Something like hard and chewy.

[@AyamNasiHainan]

In Malaysia, we always deep fry our anchovies (ikan bilis) whenever we make Nasi Lemak. It ensures the fishes become crispy.

[@suzugina]

Don't knock it you tried it. It's not about crispy in this instance as much as flavor. This is a rice killer!