Megan Pai, Myeolchi Bokkeum

This is a rendition of myeolchi bokkeum, modified for a regrettably gochujang-less household. If you have gochujang in your kitchen, swap 0.5 tablespoons of gochugaru and 1 tablespoon of miso paste for 1 tablespoon of gochujang.

Myeolchi bokkeum pairs well with a July sunset, a crisp can of Asahi, and new friends who may rejoice at the sweet, hot wonders of tiny fish.



  1. Whisk together gochugaru, miso paste, hot water, soy sauce, fish sauce, and garlic.
  2. In a nonstick pan, heat 1 tbsp oil over medium heat until shimmering. Add baby ‘chovies. Stir occasionally until fish is evenly coated and aromatic (about 3 minutes, or until other residents of household comment on divine smell).
  3. Sprinkle sugar over anchovies, stirring frequently until a caramel glaze forms. Take care not to let fish burn.
  4. Add gochugaru mixture to pan, stirring evenly to coat fish. Cook for a minute or two.
  5. Remove pan from heat. Drizzle remaining sesame oil, and finish with sesame seeds.
  6. Say cheers and enjoy.