Myeolchi bokkeum represents one of Korea’s most fundamental banchan dishes, where tiny dried anchovies are transformed into a crispy, savory snack that adds both protein and flavor to any Korean meal. This humble Korean stire fried anchovies banchan showcases the Korean culinary tradition of preserving seafood, turning shelf-stable dried anchovies into a delicious side dish through careful seasoning and stir-frying.
What makes myeolchi bokkeum particularly special is its perfect balance of sweet, savory, and umami flavors, combined with an addictively crunchy texture. The small dried anchovies become crisp and caramelized during cooking, creating a banchan that’s as much a snack as it is a side dish. The preparation demonstrates how Korean cuisine can transform preserved ingredients into crave-worthy dishes.
In modern Korean dining, myeolchi bokkeum remains a constant presence on tables from humble home kitchens to high-end restaurants. Whether enjoyed with rice, packed in lunch boxes, or served as a drinking snack, these crispy anchovies continue to provide an essential taste and texture in Korean cuisine while serving as a nutritious source of calcium and protein.
Why You’ll Love This Recipe
- Crispy, crunchy texture
- Rich in calcium and protein
- Long shelf life
- Perfect for meal prep
- Kid-friendly snack
- Great lunch box addition
What is Myeolchi Bokkeum?
Myeolchi bokkeum (멸치볶음) is a Korean side dish made of dried anchovies stir-fried with a sweet and savory seasoning. The anchovies become crispy and caramelized, creating a delicious banchan that’s both nutritious and flavorful.
Korean Stir-Fried Anchovies
Ingredients
For the Anchovies:
- 1 cup small dried anchovies
- 2 tbsp vegetable oil
- 2 cloves garlic minced
- 1 tsp pine nuts
For the Seasoning:
- 2 tbsp soy sauce
- 2 tbsp sugar or rice syrup
- 1 tbsp mirin
- 1 tsp sesame oil
- ¼ tsp black pepper
Instructions
Sort and Clean Anchovies:
- Pour anchovies onto white cutting board
- Remove any large pieces of debris
- If extra salty, quickly rinse under cold water
- Pat completely dry with paper towels
- Set aside in dry bowl
Make Seasoning Sauce:
- In a small bowl combine all sauce ingredients
- Mix until sugar completely dissolves
- Set aside to let flavors meld
Prepare Pan and Initial Frying:
- Heat wide skillet or wok over medium heat
- Add vegetable oil
- Once oil shimmers, add minced garlic
- Stir until fragrant but not brown
- Add dried anchovies in single layer
- Do not overcrowd the pan
- Stir gently but constantly
- Anchovies should become golden and crisp
Seasoning Process:
- Once anchovies are golden:
- Lower heat to medium-low
- Add seasoning sauce gradually
- Toss to coat evenly
- Keep stirring to prevent sticking
- Watch carefully as sauce reduces
- Anchovies should glisten with sauce
- Continue until sauce thickens and coats anchovies
Final Seasoning:
- Add sesame oil
- Sprinkle pine nuts
- Add sliced green onions if using
- Toss everything together
- Remove from heat
- Spread on plate to cool completely
- Anchovies should be crispy and glazed
Notes
Recipe Tips
- Choose clean, bright anchovies
- Don’t overcrowd the pan
- Stir constantly to prevent burning
- Adjust sweetness to taste
- Cool completely for crispiness
- Store in airtight container
Serving Suggestions
Serve with:- Steamed rice
- Other banchan
- As drinking snack
- In lunch boxes
- With Korean soups
- As rice topping
Variations
- Spicy version
- Extra sweet style
- With peanuts
- With dried chili
- Different size anchovies
- Add vegetables
Storage
- Keeps 2-3 weeks at room temperature
- Store in airtight container
- No refrigeration needed
- Keep away from moisture
- Recrisp in pan if needed
Nutrition
Find more great Nosh With David Recipes, including authentic Korean recipes like this one, at https://www.noshwithdavid.com/recipes/
Key ingredients from this recipe include:
Sempio Soy Sauce
Kadoya Sesame Oil
Shirakiku Roasted Sesame Seeds
Taekyung Korean Chili Flakes
Need help with what ingredients to stock? Check out My Essential Korean Pantry article. This article describes each essential ingredient with links to where you can buy them easily!
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