Myeolchi Bokkeum is a classic Korean side dish made with small dried anchovies stir-fried in oil and coated with a sweet and savory soy sauce glaze.
This version is crispy, nutty, lightly sweet, and mild enough for kids. The key is to dry-fry the anchovies first to remove any fishy smell, then stir-fry them with oil until slightly crisp before adding the seasoning.
It is a simple Korean banchan that keeps well in the refrigerator and tastes great with steamed rice.
What is Myeolchi Bokkeum?
Myeolchi Bokkeum means Korean stir-fried anchovies.
The word “myeolchi” means anchovies, and “bokkeum” means stir-fried dish.
It is one of the most common Korean side dishes served at home, in lunch boxes, and with everyday meals. Small dried anchovies are cooked until crisp, then seasoned with soy sauce, syrup, sesame oil, and sesame seeds.
This version is a mild soy sauce-style anchovy stir-fry, making it especially good as a simple side dish for children.
Recipe Information
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Servings: 4
Difficulty: Easy
Cuisine: Korean
Main Ingredient: Small dried anchovies
Best Served As: Korean side dish
Ingredients
Main Ingredients
1 soup bowl small dried anchovies, about 300cc
Seasoning Ingredients
3 tbsp cooking oil
1 tbsp soy sauce
1 tbsp cooking wine
3 tbsp oligosaccharide syrup or corn syrup
1 tsp sugar, optional
1 tbsp sesame oil
1 tbsp ground sesame seeds or sesame seeds
Ingredient Notes
Small Dried Anchovies
Use small dried anchovies for this recipe.
They are usually eaten whole and become crispy when stir-fried.
If the anchovies are too salty, you can shake off excess powder or lightly sift them before cooking.
Cooking Oil
Oil helps the anchovies become crisp and prevents them from tasting dry.
A neutral oil such as canola oil, vegetable oil, or grape seed oil works well.
Soy Sauce
Soy sauce gives the anchovies a savory and salty flavor.
Use only a small amount because dried anchovies are already naturally salty.
Cooking Wine
Cooking wine helps reduce any fishy smell.
It also adds a little depth to the seasoning.
Oligosaccharide Syrup
Oligosaccharide syrup gives the anchovies sweetness and a glossy finish.
You can also use corn syrup or Korean cooking syrup.
Sugar
Sugar is optional.
If you prefer a less sweet version, you can skip it.
Sesame Oil and Sesame Seeds
Sesame oil and sesame seeds add nutty aroma and flavor.
Add them after turning off the heat to keep the fragrance fresh.
How to Make Myeolchi Bokkeum
Step 1: Dry-Fry the Anchovies
Place the small dried anchovies in a dry pan.
Do not add oil yet.
Turn the heat to medium and stir-fry the anchovies until they become slightly golden and smell less fishy.
This step removes excess moisture and helps the anchovies become crisp.
Step 2: Add Oil
When the anchovies are lightly golden, add 3 tablespoons of cooking oil.
Continue stir-frying until the anchovies become crisp and slightly fried.
You may see small bubbles around the anchovies as they cook.
Step 3: Turn Off the Heat
Turn off the heat before adding the liquid seasonings.
This helps prevent the soy sauce and syrup from burning too quickly.
Step 4: Add Soy Sauce and Cooking Wine
Add 1 tablespoon of soy sauce and 1 tablespoon of cooking wine.
Mix quickly and evenly so the anchovies are lightly coated.
Step 5: Add Syrup and Sugar
Add 3 tablespoons of oligosaccharide syrup.
Add 1 teaspoon of sugar if you want a sweeter flavor.
Turn the heat to low and stir-fry very briefly, only for about 3 to 5 seconds.
Do not cook too long after adding syrup, or the anchovies can clump together.
Step 6: Turn Off the Heat Again
Turn off the heat.
Add 1 tablespoon sesame oil and 1 tablespoon ground sesame seeds or sesame seeds.
Mix well.
Step 7: Serve
Transfer the Myeolchi Bokkeum to a plate or storage container.
Let it cool slightly before serving.
It can be served warm, at room temperature, or chilled.
Pro Tips
Dry-Fry First
Dry-frying the anchovies before adding oil removes fishy smell and excess moisture.
This is the key to making clean-tasting anchovy stir-fry.
Stir-Fry with Oil Until Crisp
Cooking the anchovies with oil makes them crispy instead of soggy.
This helps them stay delicious until the last bite.
Control the Heat Carefully
Heat control is very important.
If the heat is too high after adding syrup, the anchovies can burn or clump together.
Add Syrup at the End
Add syrup near the end and cook only briefly.
This keeps the anchovies glossy without making them sticky or hard.
Turn Off the Heat Before Adding Sesame Oil
Sesame oil tastes best when added after cooking.
Adding it at the end keeps the nutty aroma fresh.
What to Serve with Myeolchi Bokkeum
Myeolchi Bokkeum pairs well with:
- Steamed white rice
- Kimchi
- Gyeran Jjim
- Kongnamul Guk
- Miyeokguk
- Doenjang Jjigae
- Gamja Jorim
- Eomuk Bokkeum
- Musaengchae
- Korean lunch boxes
It is especially good as a simple side dish for children’s meals or everyday rice meals.
Storage Tips
Store Myeolchi Bokkeum in an airtight container.
For short-term storage, it can be kept at room temperature for a day if your kitchen is cool and dry.
For longer storage, keep it in the refrigerator.
It is best eaten within 5 to 7 days.
To keep the texture crisp, let the anchovies cool completely before closing the container.
If they become slightly soft after refrigeration, you can briefly stir-fry them again in a dry pan over low heat.
Frequently Asked Questions
Why does my Myeolchi Bokkeum smell fishy?
The anchovies may not have been dry-fried long enough.
Dry-fry them first in an empty pan to remove moisture and reduce fishy smell.
Why did my anchovies clump together?
The heat may have been too high after adding syrup.
Add syrup near the end and stir-fry only briefly over low heat.
Can I skip the sugar?
Yes.
If you do not like sweet anchovy stir-fry, skip the sugar and use only oligosaccharide syrup.
Can I make this less salty?
Yes.
Use less soy sauce, or taste the anchovies first before seasoning.
Dried anchovies already contain salt, so a small amount of soy sauce is enough.
Can I add nuts?
Yes.
You can add sliced almonds, walnuts, or peanuts.
Toast the nuts lightly and add them near the end.
Is this good for lunch boxes?
Yes.
Myeolchi Bokkeum is one of the most popular Korean lunch box side dishes.
It keeps well and tastes good at room temperature.
Can I make this spicy?
Yes.
Add a small amount of gochugaru or sliced chili peppers if you want a spicy version.
Final Thoughts
Myeolchi Bokkeum is a simple, crispy, and savory Korean anchovy side dish that is perfect for everyday meals.
With small dried anchovies, soy sauce, cooking wine, syrup, sesame oil, and sesame seeds, you can make a delicious Korean banchan in just 10 minutes.
The key is to dry-fry the anchovies first, stir-fry them with oil until crisp, and add the sweet soy glaze at the end with careful heat control.
If you want an easy Korean side dish that is crispy, nutty, kid-friendly, and perfect with rice, this Myeolchi Bokkeum recipe is a perfect choice.
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