Spicy Dried Anchovies (Myeolchi-bokkeum) with Rice (in the Instant Pot)

Spicy Dried Anchovies (Myeolchi-bokkeum)

Last week someone asked me if I felt more Korean or white. Caught off guard, I didn’t know how to respond. My mom is Korean and my father was a Texan with German/Irish descent. I still don’t know how to answer this question because the answer is “it depends”. Sometimes I feel more Korean when I’m eating delicious Korean food and hanging out with other full and half Koreans. And most of the times I don’t because I don’t speak the language and I’ve only visited the country once when I was eight. But I can relate to being a child from a Korean mother. Oh boy … the stories about my crazy Korean mother. Sometimes they love you so much it hurts.

Today I feel a little more Korean. The warm steamed rice paired with the tiny spicy dried anchovies reminds me of being a little girl. My mom would add water to my rice and add the tiny dried anchovies to the top of my rice “soup”. Oh how I loved the salty anchovies. As I grew up I started my love affair with spicy food and started eating anchovies spicy.
Spicy Dried Anchovies

I picked up a bag of the small dried anchovies during my last visit to the Korean market. I usually make a meal with just a bowl of rice and these delicious and spicy anchovies. If I’m lucky (or more like prepared) I will also have my absolutely favorite Korean snack (other wise known as banchan), sweet and spicy squid (ojingeochae muchim), along with the anchovies. My mouth is usually on fire and my nose running. I love it.

Spicy Dried Anchovies and Instant Pot Rice

I usually make my steamed rice in my Cuckoo rice cooker (it speaks Korean to me and makes the BEST rice) but I decided to try to make my rice in my Instant Pot. I was pleasantly surprised by how well the rice turned out. The rice was fluffy and perfectly sticky. Hip Pressure Cooking has an amazing chart detailing how to cook other types of rice.

  • 1 cup Calrose rice (medium grain Korean rice)
  • 1 ¼ cup water
  1. Rinse rice in colander until the water runs clear.
  2. Place rice and water in the Instant Pot.
  3. On your Instant Pot, select the “Manual” mode and press the ‘-’ button until it reads 7 minutes. Set the top knob to “Sealing” and not “Venting”.
  4. The Instant Pot will beep at you when it finishes cooking the rice and sets itself to “Keep Warm” mode.
  5. Let the pressure naturally release for at least 10 minutes.
  6. Use the quick pressure release to release any residual pressure.
  7. Fluff the rice and serve warm.

Spicy Dried Anchovies (Myeolchi-bokkeum)

Spicy Dried Anchovies (Myeolchi-bokkeum)



  1. Mix gochujang, sugar, garlic, and water in a small bowl until combined; set aside.
  2. In a large skillet, stir the anchovies on high for one minute.
  3. Add the vegetable oil to the anchovies and stir fry for another minute.
  4. You can move the anchovies to another dish or move them to the edge of the large skillet.
  5. Turn down the heat to medium and pour the gochujang mixture to the middle of the skillet.
  6. Simmer the sauce until it turns shiny.
  7. Once the sauce is shiny mix the sauce and anchovies until well incorporated.
  8. Remove from heat and mix in the sesame seed oil.
  9. Sprinkle with black and white sesame seeds.
  10. You can serve it at room temperature with steamed rice or own its own.
  11. Refrigerate it for up to two weeks.

Adapted from http://www.maangchi.com/recipe/myulchibokkeum

Please note I use Amazon affiliate links throughout my posts. I hope the content I provide is worthy of a click.

2 thoughts on “Spicy Dried Anchovies (Myeolchi-bokkeum) with Rice (in the Instant Pot)

  1. HapaNomNom says:

    That’s one of the great things about being mixed – you can choose which side you feel you relate to more depending on the circumstances or even just the day! My father is Japanese, my mother Swedish/Scottish. Most days I don’t even think about it (unless I get that all-to-familiar question, ‘what are you’?). It’s an interesting line to walk – straddling both worlds. It’s nice being able to pull from such diverse cultures 😉
    So I’m loving this dish! Anything with gochujang is amazing – seriously, that stuff is like gold! Just give me a big bowl of steaming white rice with these super flavor-packed anchovies, and I’m a happy gal!

    • Tanya says:

      It is a blessing to be able to take the best of both (or more) worlds. If I had a dime for every time I get that question … ‘what are you?’ 🙂 But I find myself wondering the same when I see a someone who is hapa. We’re all guilty of being curious. 🙂

      I agree that nothing beats a bowl of steaming white rice. And then anything with a little spice, especially with gochujang, makes is all the better.

Leave a Reply