Myeolchi bokkeum, or stir-fried anchovies, is a classic Korean banchan—small side dish—known for its balance of salty, sweet and savory flavors. This simple, crunchy dish is often served alongside rice and other banchan, and it’s surprisingly easy and inexpensive to make at home compared with store-bought options.
I used to buy ready-made myeolchi bokkeum from the store, but the price and small portions pushed me to try making it myself. The result was quick, inexpensive and far more satisfying. With just a few pantry staples and a small bag of dried anchovies from an Asian market, you can prepare a batch in under 20 minutes that keeps well and pairs beautifully with rice, soups and other Korean dishes.
Ingredients Tips
- Choose smaller dried anchovies when possible. Small ones crisp up better and give a more pleasant, delicate bite than larger varieties.
- Use sesame oil only as a finishing touch. Sesame oil is aromatic and best added off the heat; it’s meant to enhance flavor rather than to cook with at high temperature.
- Adjust the spice level with the chili pepper. If you prefer mild flavors, omit it or use a smaller amount. For more heat, add more or switch to a hotter pepper.
Why make myeolchi bokkeum at home?
Making myeolchi bokkeum at home gives you control over texture, sweetness and saltiness. Store-bought versions can be pricey or overly sugary; at home you can balance the glaze and crisp the anchovies to your liking. It’s also a great way to use up pantry ingredients and scale the recipe to serve just one person or a full household.
Ingredients
- 1 cup small dried anchovies
- 2 tbsp rice vinegar
- 3 garlic cloves, minced (about 18 g)
- 1 tbsp soy sauce
- 1 tbsp white sugar
- 1/2 tsp sesame oil, for finishing
- 1 Thai chili pepper, chopped (optional, adjust to taste)
- Neutral cooking oil (vegetable, canola, or similar) for frying
Instructions
- Finely mince the garlic and chop the chili pepper if using. Combine these in a small bowl with the rice vinegar, soy sauce and sugar; stir until the sugar dissolves.
- Heat a non-stick pan over medium-high heat and add enough neutral oil to lightly coat the surface.
- When the pan is hot, add the dried anchovies and stir often for about 1 minute to start crisping them. Keep the heat moderate so they don’t burn.
- Pour the sauce into the pan and continue stirring for 3–5 minutes, until the sauce reduces and the anchovies become sticky and crisp. Reduce heat if they begin to darken too quickly.
- Remove from heat and finish with a light drizzle (about 1/2 teaspoon) of sesame oil for aroma. Taste and adjust seasoning if needed.
- Serve warm or at room temperature as a banchan alongside rice and other dishes.
Notes
In an earlier video I tried cooking the sauce first and then adding the anchovies, but I found that heating a bit of oil first and briefly toasting the anchovies gives better texture and flavor. Both methods work, though—if you prefer to limit oil, you can add the dry anchovies to a hot pan without oil and proceed carefully.
Serving suggestions
Myeolchi bokkeum is traditionally served as part of a spread of banchan with steamed rice. It also works well mixed into warm rice for extra flavor, or as a crunchy topping for noodles and salads. Its combination of sweet, salty and umami notes complements simple soups, grilled meats and vegetable dishes.
Storage and reheating
Allow the anchovies to cool completely before storing. Keep them in an airtight container in the refrigerator; they maintain good texture for several days. Reheat briefly in a dry pan over low heat to restore crispness, or enjoy them cold at room temperature as part of a banchan spread.
Variations
- For a nuttier flavor, sprinkle toasted sesame seeds over the finished anchovies.
- Swap white sugar for honey or a mild syrup if you prefer a different sweetener—adjust amounts to taste.
- Add a small splash of gochujang (Korean chili paste) to the sauce if you like a deeper spicy-sweet profile.