Sweet glazed anchovies (Myeolchi bokkeum)
Tiny dried anchovies lightly coated in sweet syrup, without nuts. Toast first, glaze briefly and cool in a thin layer so they stay separate.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
6 servings
Everyday kitchen measurements
For 6 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Tiny dried anchovies are the main ingredient. Use the small eating variety, not large soup anchovies or canned fresh fish. Their size affects bone texture and how quickly the glaze coats them.
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Substitute available
If Neutral cooking oil is unavailable
- Use instead
- Canola, sunflower or rice-bran oil
- Substitute quantity
- 1 small teaspoonReference quantity: 5 ml
Choose one unflavored oil and use the replacement amount shown. Keep the same heat and cooking steps. These replace the frying oil, not extra oil added on top.
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Essential
Use the listed water for this stage. Blanching water is drained; braising water stays in the sauce. Add only small spoonfuls of hot water if a pan dries before the food is cooked.
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Substitute available
If White sugar is unavailable
- Use instead
- Plain glucose or corn syrup
- Substitute quantity
- 1 level eating spoonReference quantity: 20 g
Use this syrup instead of the sugar, not together with it. Reduce the separate water from 2 tablespoons to 1 tablespoon. Warm until gently bubbling and return the anchovies; sweetness and stickiness differ, so do not over-reduce.
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Optional
May be omitted, especially if the dried anchovies already taste salty. Leave it out of the syrup; the coating becomes paler. Soy sauce may contain wheat and adds soy.
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Optional
May be omitted. Skip the final sprinkle or mixing. It supplies a nutty finish but is not needed for the food to cook. Sesame is an allergen.
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Optional
May be omitted. Skip the finishing drizzle without adding extra frying oil. The toasted sesame aroma will be lighter; sesame is an allergen.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Choose very small dried anchovies about 1–2 cm long, 40 g total. Shake through a sieve to remove loose dust and inspect for foreign bits. Large soup anchovies have tougher bones and are not the same ingredient for this version.
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Step 2
Put the tiny anchovies in a dry nonstick pan over low to medium-low heat. Stir for 2–3 minutes until dry and fragrant without burning. Transfer to a clean dish; leave no fish in the pan for the next step.
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Step 3
Add 2 tablespoons water and 1 tablespoon sugar to the pan. Add optional ½ teaspoon soy sauce only if the anchovies are not already very salty. Heat on medium-low until dissolved and gently bubbling, about 30–45 seconds. Do not cook it into caramel.
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Step 4
Add 1 teaspoon neutral oil and return the toasted anchovies. Fold gently for only 30–60 seconds until lightly shiny. If the syrup becomes sticky, stop heating rather than continuing to boil; a little coating is enough.
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Step 5
Turn off the heat and mix in optional 1 teaspoon toasted sesame seeds and ½ teaspoon sesame oil. Keep the anchovies loose, not pressed into a hard lump. This nut-free version uses no peanuts or other nuts.
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Step 6
Spread on a clean plate and cool for a few minutes, then divide into six small side portions. For children use only tiny soft-boned fish, check for hard bits and cut or crush to an age-appropriate texture. It is a salty garnish for rice, not a large bowl of snack food.
Finished dish
Keep refrigerated and use within 3–4 days. Contains fish and optional sesame; optional soy sauce contains soy and may contain wheat. Small anchovies still contain bones and can be chewy, so assess the texture before serving young children. A small side serving is enough. Use a small paper cup of 180 ml, a level ordinary eating spoon of about 15 ml and a small teaspoon of about 5 ml. Spoon and vegetable sizes vary; package weights are useful references. A quarter carrot or half onion is approximate. Photos show the original recipe including optional ingredients; replacements can change its appearance. These are small rice-side portions, not complete meals. Use clean serving utensils and keep the remaining batch separate. Put leftovers in shallow containers and refrigerate within 2 hours, or within 1 hour above 32°C, at 4°C or colder. If serving hot, reheat only the portion needed thoroughly to 74°C. Do not leave a lunchbox unrefrigerated all day.