Myeolchi Bokkeum (멸치볶음)

What is Myeolchi Bokkeum?

Myeolchi-bokkeum (멸치볶음) is stir-fried dried anchovies — tiny whole anchovies glazed sweet-savory with soy or gochujang, often with peanuts or walnuts. Crunchy, salty, and slightly candied, it is a classic mitbanchan (make-ahead side) found in home refrigerators and packed lunchboxes across Korea.

How to eat it

1. Eat the anchovies whole. Head, bones, and all — the small sizes used are fully edible and are a traditional calcium source.
2. Small pinches over rice. It is intensely seasoned; a few anchovies per spoon of plain rice is the intended ratio.
3. Fine at room temperature. As a preserved side, it is served cold or ambient — no need to expect it hot.

Cooking it at home

1. Dry-toast small dried anchovies (janmyeolchi) in a pan 1–2 minutes to remove fishiness, then set aside.
2. Make a glaze of soy sauce, sugar or rice syrup, a little oil, and garlic (add gochujang for the red version); bubble briefly.
3. Off the heat, toss anchovies (and nuts) through the glaze — cooking them in the sauce too long makes them tough.
4. Finish with sesame seeds and a drop of syrup for gloss; keeps refrigerated about 2 weeks.

Good to know

• Fish and often nuts in one dish — a double allergen; it also runs salty-sweet, so portions are small.
• If it turns chewy rather than crunchy, it absorbed moisture — re-crisping in a dry pan works.

One of the "big three" lunchbox banchan of Korean childhood, alongside stir-fried fish cake and seasoned eggs.

Seen on Screen

This food appears in popular Korean dramas and movies — every connection verified and sourced.

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