Myeolchi bokkeum (or myulchi bokkeum) is a popular side dish (banchan) in Korea. The stir-fried anchovies are sweet, savory, sticky and crunchy! This easy recipe also shows how to make it a bit spicy.
Myeolchi bokkeum (멸치볶음), stir-fried dried anchovies, is a staple side dish in Korea. It’s one of the most common basic side dishes, called mitbanchan (밑반찬). Basic side dishes are made to last long and served with every meal, including home-packed school lunch boxes. Korean stir-fried anchovies are sweet, savory, sticky and crunchy! This recipe shows two ways to prepare myulchi bokkeum – mild and spicy.
Korean dried anchovies
As explained in my Anchovy Stock for Korean Cooking post, dried anchovies (myeolchi or myeolchi, 멸치) come in a wide range of qualities and sizes. If you visit traditional markets in Korea, you can easily find big piles of different sizes of dried anchovies on display everywhere. Buy the best quality anchovies you can find. These anchovies are a staple in my freezer. Dried anchovies are best kept in the freezer.
Medium to large anchovies are primarily used to make broth, gukmul yong (국물용). Smaller ones are used for various stir-fried or braised side dishes and usually labeled bokkeum yong (볶음용). The smallest, tiny anchovies are called jiri myulchi (지리멸치). You can use any small dried anchovies for this recipe.
Anchovies are high in nutrition, so Korean moms encourage their kids to eat more anchovies. They are an excellent source of calcium, protein, Omega 3 fat, etc. My kids didn’t favor them when they were little, but they both eventually acquired the taste. Now, these stir-fried anchovies are among the regular side dishes I prepare to bring with me when I visit them.
How to make myeolchi bokkeum
You don’t need to remove the guts and/or the heads from small anchovies before using them. They are all edible. If you are sensitive to a fishy taste, you can pan-fry the anchovies for a couple of minutes in a heated dry pan before using them. This will remove some of the fishy taste.
To make myulchi bokkeum, stir-fry the dried anchovies in a little bit of oil, and then mix them in a thickened sweet and savory sauce. You can give them a spicy kick by using some gochujang (Korean red chili pepper paste). Dried anchovies are naturally salty, so don’t over season them.
This myulchi bokkeum recipe was originally posted in September 2011. I’ve updated it here with an improved recipe, more information, and new photos.
More basic banchan dishes
Kongjang (Soy Braised Black Soybeans)
Ojingeochae Muchim (Spicy Dried Squid Strips)
Yeonguen Jorim (Soy Braised Lotus Roots)
Ueong Jorim (Braised Burdock Root)
Watch how to make it
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
- 3 ounces (1 cup packed) small size myeolchi 멸치, (dried anchovies)
- 1 tablespoon cooking oil
- 2 green chili peppers cut into small pieces (optional)
Sweet and Savory:
- 1/2 tablespoon soy sauce
- 2 tablespoons rice wine or mirin
- 2 teaspoons sugar (or less to taste)
- 1 tablespoon Oligo syrup or corn syrup (or honey) Honey is sweeter so use less
- 3 plump garlic cloves (or more)
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
Sweet and Spicy:
- 1/2 tablespoon gochujang Korean red chili pepper paste
- 1 teaspoon gochugaru (optional) Korean red chili pepper flakes
- 2 tablespoons rice wine or mirin
- 2 teaspoons sugar (or less to taste)
- 1 tablespoon Oligo syrup or corn syrup (or honey) Use less if using honey
- 3 Plump garlic cloves thinly sliced
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- Heat a pan with the oil over medium heat. Add the anchovies and stir fry for 2 - 3 minutes. Turn off the heat. Transfer to a plate.
- Add the seasoning ingredients, except sesame oil and seeds, to the pan. If using the spicy version, stir the sauce well to dissolve the gochujang. Turn the heat back on. Boil the sauce over medium heat until it bubbles up and slightly thickens.
- Add the anchovies and the optional chili peppers to the pan. Stir well until the anchovies are coated well with the sauce. Stir in the sesame oil and sesame seeds at the end.
Diana says
Hello Hyosun,
When I bring myulchi home from the store I put it in the freezer for storage. Then I take out a small amount to use for your recipe. But even when I am gentle with the heat, my myulchi turns out very dry and crunchy. Not like how I remember my mom making it for me. Should I not store it in the freezer? Do you have any tips so my children can eat it more easily?
Thank you, Diana
Arjay says
Hi Hyosun,
Thank you for the wonderful recipes and information!
I have a question about anchovy sizes. I live in a place where it is hard to find traditional ingredients, but I can find small anchovies. Can you use small anchovies to make anchovy stock?
Thank you!
Hyosun says
Dried small anchovies are not ideal for making stock, but you can still use them. It may not be as flavorful, but sometimes we just have to work with what we have. Happy Korean cooking!!
Susan says
Hi Hyosun,
My wonderful Korean neighbor brought me some of these little anchovies with a bowl of rice cake soup. It was all delicious and I’m going to make some more with your recipe. Thank you so much for sharing your recipes so generously.
Susan
Hyosun says
A nice neighbor! Glad to hear you’re going to try it yourself.
Lori says
Grew up eating this & love it! I now can make it myself. Looking forward to other Korean recipes! Thank you!
감사합니다
eve says
You’re instructions are so very easy to follow. Thank you for sharing you’re wonderful cuisine!
Heatherlyn Martin says
I’m wondering if this has been tried with dried cod. I can’t seem to find dried anchovies in my area, but there is dry salt cod. I wonder how that would turn out.
Hyosun says
They are completely different, so I don’t think this recipe will work for that.
Ishah says
Hello! I’ve tried making this from another recipe but it was too salty. Am I suppose to wash the anchovies first before frying?
Hyosun says
No, you’re not supposed to wash the dry anchovies as the anchovies are supposed to be crunchy in the final dish. Just use less of salty seasoning ingredients.
Maggie says
So so yummy 😋🤩🎉my whole family love it 😍 thanks for the great recipe 😘🌷
Mar says
I finally managed to try this recipe today! Still on lockdown here, and I missed all the korean restaurant sooo much. This taste exactly like the ones I used to have outside.thank you so much for sharing ❤️ I followed your blog, and tested a few others of your recipe and its Omma Cooking Taste!
Ting xuan Leng says
Hi, ur recipe is life saving. Can i check should i store this in the freezer or in the refrigerator to make it last long after cooking? How long can it last in the refridgerator or freezer?
Daphne says
I’m wondering the same thing. How long is the shelf life?
Hyosun says
This dish can keep well for up to 2 weeks.
Lisa O. says
Thank you for this recipe! It tastes just like my mom’s, and brings back old memories.
Chloe shin says
Calories per serving and serving size please?
Hyosun says
Sorry I don’t have that info. But, this is a side dish that’s a bit salty, so you only eat a little with rice. It’s really not a high calorie dish from that stand point.
Lucy says
I’ve always wondered what they taste. Going to give it a try. How do you know what the best quality of anchovy Is?
Hyosun says
Look for the ones that have clean silvery skins with a bluish tone. Read more about anchovies here:
https://www.koreanbapsang.com/how-to-make-anchovy-broth-for-korean/
Caroline says
Hello, may I know if we need to wash dried small anchovies from the package and then fry them to dry up before cooking? I keep one pack in fridge for a long time and did not know what to do with them. Now I see your recipe so I think of cooking them.
Hyosun says
No you don’t wash them. Just fry them to dry up. Glad to hear you’re going to make use of it.
Elvia Hernandez says
Excelentes recetas… simplemente DELICIOSAS
Jane Lim says
This is very delicious. I made the spicy version. Thank you for sharing.
Cynthia Kazadi says
I lived in South Korea for one and for that time I traveled all over even Jeju islan. I tried cooking many dishes and love the anchovies. I tried your recipe thank you. My son and my grandchildren we even eat them over our salads.
Raymond caron says
I want to thank you for all the work you have put into this site. I was married to a Pusan woman for 37 years. She passed away three years ago. You are helping me to again enjoy my favorite Korean food. I spent almost 25 years living in Korea and love the food. Thank you.
Hyosun says
Hi Raymond! I’m so sorry to hear you lost your wife three years ago. Wow 25 years is a long time. You must really miss the food. It’s great you’re making your favorite food. Thanks for using my recipes!
Diana says
Thanks for the recipe! I tried the sweet and savory and it was perfect for my pregnancy craving!
Hyosun says
That’s great to hear! Take care!
Kevin says
Thanks for the recipes! I’d been buying this prepared at H Mart for years and wondered if I could make it myself. So easy, and so much better than the store-bought version.
I added a few chopped nuts to mine, too, like some of the other commenters – throw them in with the anchovies in the first step so that they dry fry/toast with the fish.
susanna says
Hi Hyosun, thank you for this lovely recipe. I love Korean side dishes.
Hyosun says
You’re welcome, Susanna! They make any Korean table delightful!
이상해 or Ron says
노효선, I lived in Korea for 6 years (80s – 90s) and this was my favorite side dish. I could eat this, gim 김 and rice for dinner every night! I have a Korean lady that lives close and will occasionally make this for me but now that I have your recipe, I will be making my own 🙂
I have a few questions. After cooking this, does in need to be refrigerated? How long will it stay good if I leave in out and how long if refrigerated?
Thanks for the recipe and thanks in advance for any answers to the questions 🙂
Hyosun says
So sorry for the late reply. Somehow I missed this in the midst of many other comments. It should be fine for 2 weeks in the fridge. It should be fine for a few days at room temperature but I’d recommend you keep it refrigerated.
Yenni says
Hi, Mrs. Hyosun.
I just found your website this morning and I can get enough scouring to the recipes. I first looked at the Mak Kimchi recipe and got so impressed with your patience answering visitors’ questions. In fact, those questions help me understand the steps also the alternative of your recipe. You are so cool.
I live in Indonesia and in our country we have an almost similar dish to this recipe. We use grounded fresh chilies instead of chili flakes, so it is more spicy. For me this is interesting that Indonesia and Korea have almost the same dish.
Great website. Great host.
Thanks.
Anonymous says
우리 엄마가 만드시는 멸치볶음 이랑 많이 비슷해서 행복하네요! 너무 먹고싶네요 🙂 감사합니다!
-여진
Jennifer says
My family went to visit my in-laws in Maryland and when we left, I received a pressure rice cooker for my birthday, tomatoes and chile peppers from their garden and a bag of anchovies! I had to try your recipe and it was perfection!! Thanks you for sharing!! I was wondering if you would have a Nabak kimchi recipe? The one with radish, napa cabbage and carrots in water. Thanks again!
Anonymous says
I made this for a family gathering recently as part of the kids menu and everyone just ate it all up.
I have used other recipes but this was absolutely delicious. Thank you for sharing. I am going to slowly try all your recipes.
Hyosun Ro says
Oh I’m so happy to hear that. Thanks for letting me know!
Anonymous says
I too had a large quantity of teeny tiny “dried anchovy” sitting in freezer forever from when a Korean friend was promoting them to me as a snack. Tried feeding them to dog who ate around them. So felt guilty for splurging on useless anchovies which were taking up valuable freezer real estate space.
But seeing your recipes today and some comments on a gourmet type cooking site gave me courage to fry them in butter until crisp and golden, add sesame seeds, and a bit of xylitol as sweetener. Pretty good.
Next time I’ll try garlic and study out hot sauce offerings.
Thanks for your nice blog!
Hyosun Ro says
Koosh – Thanks for stoppy by! Hope you get to make and enjoy it soon.
koosh @ candidkoosh says
I have had a bag of dried anchovies in my fridge forever and at the time I bought them I thought I knew what I was going to do with them, thanks for giving me an actual recipe. Can’t wait to actually try this.
Hyosun Ro says
Thank you, Biren. I will be over soon.
Biren @ Roti n Rice says
Came back to say that I have some awards waiting for you on my blog. Do check it out. Have a lovely weekend!
Hyosun Ro says
Thank you, Nami! It’s always fun to learn new things and/or similar things about each other, isn’t it?
Nami | Just One Cookbook says
Hi Hyosun! I think I told you before that my mom goes to Korea a lot and she loves Korean food. She was here past July and she made this!!! I wasn’t paying too much attention when she was cooking but looks pretty similar. It’s delicious. We also have the same saying moms telling kids to eat “niboshi (dried anchovies)” because it has lots of calcium. Neighboring countries have same thoughts and teaching to the kids. 🙂 Japanese have similar dish, but it’s not spicy at all. It’s mainly soy sauce and sugar taste -typical Japanese ingredients with soy sauce, mirin, sake, sugar, sesame seeds, etc. It was nice to see this recipe on your blog. Sending this recipe to my mom. =)
Jay says
ohhh….this is my all time favorite..love your perfect version..
first time here…awesome space you have..
very interesting presentation with gorgeous cliks..
Am your happy follower now..:)
do stop by mine sometime..
Tasty Appetite
Hyosun Ro says
Stephanie – Try it. You will like it. Thanks.
Jen – Thank you!
Smoky Wok (formerly Tastes of Home) says
Looks great! This is one of my favourite banchan 😀
Stephanie says
This looks so tasty! I’ve never tried this dish before
Hyosun Ro says
Thanks, Amy!
Amy says
You make everything sound so good! Keep ’em coming!
Hyosun Ro says
Biren – It is really delicious! I enjoy these little anchovies a lot. Sometimes, we add peanuts or walnuts too. Thanks for stopping by.
Tammy – I am thrilled to hear you are trying out my recipes and your family enjoys them. How nice for your mother-in-law to send you dried anchovies! Dried anchovies in a package should last for a few months. But keep them in a freezer. They will last much longer. Also, you can share my recipes on your blog with a credit or a link provided. Thank you so much for visiting and leaving me the nice comments. You made my day!
yousaypotato says
Hi Hyosun,
I’ve been a reader of your blog for a few weeks now and it is my new favorite. I am Canadian, and my husband is Korean/Canadian. I love to try out your recipes on him. So far, they are all easy and delicious. My 18 month old son especially loves the braised chicken. I have some dried anchovies in my pantry, can you tell me how long they last? I received them from my Korean mother in law for making doenjang jigae last summer.
Also, I have my own recipe blog @www.yousaypotato.wordpress.com. I would like to share some of my favorite recipes of yours on my site, will you be ok with this?.
Once again, thank you for the delicious Korean recipes!!
Tammy Park
Biren says
I like the spicy version. It looks very tasty! We have something similar but with added peanuts.