Korean Stir-Fried Anchovies

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.

My Essential Korean Pantry contains several of these ingredients, specifically:

• 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!