Myulchi
Dried Anchovy Side Dish

Myulchi or dried anchovies are a common and simple side dish eaten in Korea, this is a side dish that can be eaten with most dishes, it goes well in soups as a stock or to add extra flavour and can also be eaten with rice and other side dishes for a quick and simple lunch. Dried Myulchi keeps in the fridge well, making it a versatile dish for those who like to eat seafood.They are also a good source of protein.

I have made two side dishes with 2 types of myulchi, Chiri myulchi which are very small anchovies between 1-2 centremetres in length and that can be eaten whole, the other is Bokkeum myulchi which are slightly larger between 2-4 centremetres long and I would not normally eat the heads although I think you can if you want to.

I have used the following Ingredients:

Chiri Myulchi

2 Handfuls of Myulchi
1 Tablespoon of Sesame oil
1/2 Tablespoon Sesame seeds
1 Tablespoon of Honey

Chiri Myulchi Cooking

This is nice and quick to make, put some sesame oil in a pan and put it over high heat, Once the pan is hot put a couple of handfuls of Chiri Myulchi, cook these for a few minutes (until brown) and keep them on the move during this time.




Chiri Myulchi Cooked

Add a tablespoon of honey and reduce down to a low heat, keep stirring the myulchi as it becomes sticky for about 5 minutes. Then it's ready to eat, you can eat chiri myulchi hot or cold and keep it in a sealed container in the fridge for several weeks.

Bokkeum Myulchi

2 Handfuls of Myulchi
1 Pepper/Chilli
1 Tablespoon of Sesame oil
1/2 Tablespoon Sesame seeds
1 Tablespoon of Honey

Frying Chilli

For this bokkeum myulchi I have added a chilli, which you could do on the Chiri dish if you wanted to add some spice, Start by slicing the chilli. Put sesame oil in a pan and put this on a high heat, when it's hot put the chilli on and cook this for about 5 minutes, now add the Bokkeum myulchi to the pan and cook this until its brown, Make sure you keep moving the myulchi so that is doesn't stick.

Bokkeum Myulchi Cooking

Add a tablespoon of honey and reduce down to a low heat, keep stirring the myulchi as it becomes sticky for about 5 minutes. Then it's ready to enjoy, I remove the heads before I eat them. As before this can be eaten hot or cold and keeps in the fridge for several weeks.


Bokkeum MyulchiBokkeum Myulchi Close up





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