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Myeolchi Bokkeum (Korean Stir-Fried Anchovies)

Myeolchi bokkeum, or stir-fried anchovies are a salty, sweet and savory snack oftentimes served as banchan (small side dishes) in Korean cuisine.

Oftentimes, I purchase these at the Korean grocery store, but it’s so expensive! A medium sized container lasts me just a few days and sets me back over $12. If you know me, I like to try to recreate dishes that I find myself buying often.

I figured stir-fried anchovies couldn’t be that hard to make, and I was right! I couldn’t believe how easy it is to make. There are no complicated steps or ingredients hard to find. I was able to make this dish with ingredients I already had in my cabinet. All I had to do was purchase dried anchovies from the Korean supermarket, which are very cheap for the size given.

Ingredients Tips

  • Use smaller anchovies for better results. These are able to crisp up more and have better “bite” than large anchovies.
  • Drizzling with sesame oil at the end lends amazing flavor. Sesame oil should not be heated, it’s more of a “finishing touch” to your dishes. Furthermore, it has a low smoke-point and can be harmful if heated too high.

If you like Korean food, take a look at my other recipes:

Watch my video tutorial below!

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Myeolchi Bokkeum (Korean Stir-Fried Anchovies)


  • Author: Jasmine and Tea
  • Total Time: 15 minutes
  • Yield: 4 1x

Description

Myeolchi Bokkeum is a popular Korean side dish (banchan).  It’s a combination of so many flavors – salty, sweet and umami.


Ingredients

Scale
  • 1 cup small dried anchovies
  • 2 tbsp rice vinegar
  • 3 garlic cloves, 18g
  • 1 tbsp soy sauce
  • 1 tbsp white sugar
  • 1/2 tsp sesame oil to drizzle
  • 1 Thai chili pepper (adjust based on preferred spice level)
  • Neutral tasting cooking oil (vegetable, canola, etc.)

Instructions

  1. Finely mince the garlic and chop the chili pepper, if using and transfer to a small mixing bowl.  Then add the rice vinegar, soy sauce and sugar and stir until combined.
  2. Heat a pan (non-stick preferably) using medium-high heat and add a drizzle of oil, using enough to lightly coat the pan.
  3. Add the dried anchovies to the hot pan and cook for about 1 minute, stirring often.  Then add the sauce to the pan and continue stirring for about 3-5 minutes, or until the sauce has evaporated.  Reduce heat if anchovies are cooking too quickly or at risk of burning.
  4. The anchovies are ready when sticky and crispy.  You can taste a few while cooking like I always do!
  5. Pair with rice and enjoy as a delicious side dish to your meal!  

Notes

In my video tutorial, I cooked the sauce first then added the anchovies but found adding oil first has better results.  Either way works though (with or without oil) and will have good results!

  • Prep Time: 10
  • Cook Time: 5

Keywords: korean, myeolchi bokkeum, stir fried anchovies, glazed, sweet and sticky