Myeolchi bokkeum (멸치볶음) is a Korean banchan of small dried anchovies (myeolchi, 멸치) stir-fried in a glaze of soy sauce, sugar, gochugaru, and sesame. The anchovies are toasted or fried first to remove moisture and develop flavor, then glazed until each fish is coated in a sticky, slightly caramelized sauce.
The result is intensely umami-rich, slightly sweet, slightly spicy, with the concentrated oceanic depth that dried fish uniquely provides. It's eaten in small quantities alongside rice — a few anchovies at a time, each carrying enough flavor to season several bites of plain rice.
The Anchovies
Korean myeolchi are dried anchovies (Engraulis japonicus), available in sizes ranging from tiny (아주 작은, for stock and dishes like this one) to large (큰 것, primarily used for soup stock).
For myeolchi bokkeum: Use small dried anchovies (약 3-4cm long). These are small enough to eat whole without removing heads or bones — the bones soften during cooking.
Buying: Available at all Korean grocery stores, typically sold in sealed bags. Dried anchovies keep at room temperature for months; refrigerated or frozen they last years.
Quality check: Good myeolchi are silver-grey, shiny, and smell cleanly of the sea with the expected saltiness of dried fish. Yellowing, off-smell, or crumbling indicates old or improperly stored stock.
Myeolchi Bokkeum Recipe
Serves 4-6 as banchan
Ingredients
- 150g small dried anchovies
- 1 tbsp neutral oil
- 2 cloves garlic, minced
Sauce:
- 2 tbsp soy sauce (ganjang)
- 1.5 tbsp sugar
- 1 tbsp rice syrup (mullyeot) or additional sugar
- 1 tbsp gochugaru (adjust for heat preference)
- 1 tsp sesame oil
- 1 tsp sesame seeds
Method
1. Dry-toast the anchovies.
In a wide skillet over medium heat (no oil), add anchovies. Stir and toss continuously for 3-5 minutes until the anchovies are dry, slightly crispy, and beginning to turn golden at the edges. They will become lighter in color and lose the slight softness of just-packaged fish.
This step is critical: moisture in the anchovies will cause the sauce to steam rather than glaze when added. Dry anchovies → crispy, well-coated result; wet anchovies → soggy result.
Alternative: Spread anchovies on a baking sheet; toast in a 180°C oven for 8-10 minutes. More even toasting; more hands-off.
2. Add oil and garlic.
After dry-toasting, add oil and minced garlic to the pan. Stir-fry 30-45 seconds until garlic is fragrant but not browned.
3. Mix sauce.
In a small bowl, combine soy sauce, sugar, rice syrup, and gochugaru. Mix until sugar is dissolved.
4. Add sauce; glaze.
Pour sauce over anchovies. Toss continuously over medium heat. The sauce will bubble aggressively as it reduces — keep tossing to coat evenly.
Cook until the sauce has completely coated the anchovies and there is no liquid remaining in the pan (approximately 2-3 minutes). The anchovies should look glazed and slightly sticky.
Caution: Don't overcook after the sauce is absorbed — the sugars can go from glazed to burned quickly. Remove from heat as soon as the sauce is absorbed.
5. Finish.
Remove from heat. Drizzle sesame oil; scatter sesame seeds. Toss.
Spread on a plate to cool — the anchovies will crisp slightly as they cool.
Texture and Doneness
Target texture: Each anchovy should be slightly sticky, coated in glaze, with a slight crispiness from the initial dry-toasting. They shouldn't be soggy or wet.
If too soft: The dry-toasting step wasn't sufficient; or too much moisture remained. In the future, extend the dry-toasting phase by 2-3 minutes.
If the sauce burns before absorbing: Reduce heat; add 1 tbsp water to re-dissolve.
Variations
Sweet myeolchi bokkeum (단 멸치볶음): Omit gochugaru; increase sugar slightly. The result is a purely sweet-savory glaze. Very popular for children and those who don't eat spicy food.
With nuts: Add peanuts, pine nuts, or almonds to the skillet when adding sauce. The nuts add textural variety and richness. Very common variation.
With green pepper: Add 1-2 sliced green chilies with the garlic for additional fresh heat.
Storage
Myeolchi bokkeum is one of the most shelf-stable Korean banchan:
- Room temperature (1-2 days): The high salt, sugar, and low moisture content means it's safe at room temperature short-term
- Refrigerator (2-3 weeks): In an airtight container; the glaze may firm slightly in the cold but softens at room temperature
- The salt-sugar preservative effect: Historically, dishes like this allowed Koreans to have flavorful protein-rich banchan available throughout the week without refrigeration
Why It Matters
Myeolchi bokkeum exemplifies a core principle of Korean banchan culture: concentration. The tiny anchovies pack enormous umami density into a small bite. The glaze amplifies what's already present rather than adding foreign flavor.
A Korean meal with just rice, kimchi, and myeolchi bokkeum is a complete meal. The anchovy banchan provides what protein and seasoning the rice and kimchi together cannot — a sustained, complex umami that makes the simplest meal feel like more.
Related reading: Korean Myeolchi Dried Anchovy Guide | Korean Banchan Complete Guide | Korean Gamja Jorim Glazed Potatoes
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