Growing up in a Chinese household meant my palate was exposed to a wide array of… unique foods. However, anchovies were surprisingly absent from our table. My only real exposure to anchovies, until recently, was as that infamous pizza topping, universally disliked by fictional characters in the books I devoured as a child. (Anyone else remember the Babysitters’ Club?)
So, when Bowl #2’s mom introduced me to this dish a few weeks back, my curiosity was piqued. Anchovies are actually incredibly common in Korean cuisine, primarily as a flavor enhancer. They are a key ingredient in many soup bases and kimchi recipes. However, this preparation was different. Here, the anchovies are served whole, as banchan (those delightful Korean small side dishes), and can even be enjoyed for breakfast over rice, if you’re so inclined. The anchovies used are a tiny, dried variety. They are then stir-fried to crispy perfection with almonds, walnuts, sliced chilies, and a touch of sweetness from sugar or honey, all balanced with savory soy sauce.
The magic of frying these anchovies with honey and chilies is transformative. It effectively eliminates any strong, fishy aroma, replacing it with a captivating savory-sweet fragrance. The result is a wonderfully crunchy dish that’s not only delicious but also surprisingly nutritious, thanks to the generous addition of nuts. I was instantly hooked. Bowl #2’s mom shared that this is a clever way Korean mothers encourage their children to eat almonds and walnuts – quite a contrast to the aversion many might have towards their saltier, pizza-topping cousins!
Myulchi Bokkeum, or Stir-fried Anchovies with Almonds and Walnuts, yields approximately 2-3 cups – a perfect amount to grace your banchan spread for several days. This recipe is ideal for smaller households as it requires minimal preparation time and keeps wonderfully in the refrigerator for at least a week.
Ingredients:
- 1 1/2 cups dried anchovies, the smallest kind (Refer to Kimchimari’s illustration for size comparison; the smallest variety is recommended)
- 2 tbsp vegetable or neutral oil, divided
- 4-5 tbsp honey, maple syrup, agave nectar, or sweetener of choice, divided
- 1/2 hot Korean chili pepper, jalapeno, or serrano, sliced
- 1/2 cup almonds, roughly chopped
- 1/2 cup walnuts, roughly chopped
- 2-3 tbsp soy sauce, to taste
- 1-2 tbsp toasted sesame seeds
- 2 tsp sesame oil
Instructions:
- Heat one tablespoon of oil in a skillet over medium heat until hot. Add the dried anchovies, 2-3 tablespoons of your chosen sweetener (agave nectar was used here), and sliced Korean chili pepper. Sauté until the anchovies transition from a pale white to a medium brown color. Set aside.
- In the same skillet, heat the remaining tablespoon of oil over medium heat. Add the roughly chopped almonds and walnuts, soy sauce, the remaining 1-2 tablespoons of sweetener, and toasted sesame seeds. Sauté for approximately 2-3 minutes, just until everything is heated through and fragrant.
- Reduce the heat to low and return the sautéed anchovies to the skillet. Drizzle sesame oil over the mixture and stir gently to combine all ingredients thoroughly. Alternatively, for easier mixing, combine everything in a large bowl.
That’s it! It truly couldn’t be simpler to create this flavorful Korean side dish Served With Almonds and walnuts.
Recipe Notes:
Beyond its simplicity, this Myulchi Bokkeum recipe is remarkably adaptable. It’s truly a recipe to taste, so feel free to adjust the amounts of soy sauce and sweetener to match your personal preferences for saltiness and sweetness. You can also experiment with the ratio of nuts to anchovies – neither I nor Bowl #2’s mom typically measure precisely when making this dish. (Such is the intuitive nature of Korean home cooking!)
For further inspiration and variations on myulchi bokkeum, you can explore Kimchimari’s version or Korean Bapsang’s recipe.
