School Chef's Nutty Myeolchibokkeum

Name: School Chef's Nutty Myeolchibokkeum
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: small dried anchovies 1 bowl; mixed nuts (walnuts, almonds, pumpkin seeds) 1/2 cup; corn syrup 5 tbsp; mirin 2 tbsp; soy sauce 1/2 tbsp; sugar 1/2 tsp; minced garlic 1/2 tbsp; mayonnaise 1/2 tbsp; sesame oil 2 tbsp; whole sesame seeds a little

A crispy and tender side dish made by separately dry-frying anchovies and nuts in a dry pan to remove fishy smell, resulting in a crunchy and soft banchan that stays fresh all week.

15 min Difficulty Easy side dish

Main ingredients

jeo-ri-mel-chi nuts corn syrup mirin light soy sauce sugar garlic mayonnaise sesame oil whole sesame seeds

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jeo-ri-mel-chi nuts corn syrup mirin light soy sauce sugar garlic mayonnaise sesame oil whole sesame seeds

Ttukdak Hyung's Nut and Anchovy Stir-fry

Anchovies stir-fried separately to remove moisture, then tossed in a sweet syrup and spread out to cool, making a crispy nut and anchovy stir-fry.

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Detailed recipe

Quick recipe

Cooking tips

If you use too much sugar, the anchovies will harden like a cookie after cooling and clump together, so sweeten mainly with corn syrup.
Adding a little mayonnaise creates a coating effect, keeping it soft and not hardening even after long-term refrigeration.

Recommended for

Those who want a side dish that stays soft like fresh even after eating it throughout the week.
Beginners who find it difficult to keep anchovies from clumping together and hardening.

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Lim Sung-geun's Soybean Paste Anchovy Stir-fry

This unique anchovy stir-fry uses savory soybean paste instead of soy sauce or gochujang, delivering a rich, umami depth that elevates the dish to another level.

20 minEasyside dish

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Okjubu's Stir-fried Anchovies

A super simple stir-fried small anchovy recipe that stays moist and never hardens over time thanks to the addition of mayonnaise

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Kim Dae-seok's Stir-Fried Jiri Anchovies

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School Chef's Nutty Myeolchibokkeum

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