Two Recipes: Korean Dried Anchovy Side Dish

Dried anchovies make a tasty Korean side dish called myulchi bokkeum. The slightly sweet and salty flavor along with the crunchy texture make a savory Koran banchan to eat with rice. Here are two different Korean anchovy recipes that you can easily make at home.

Myulchi bokkeum (or myeolchi bokkeum) is a common Korean side dish that you will often find in Korean home cooking. The stir-fried anchovies are gently sweet, savory, and crunchy.

Every Korean home cook has their own recipes for anchovy side dishes. Some make this savory fried anchovies with soy sauce and peanuts while others use gochujang (Korean chili paste) to spice it up.

Korean Dried Anchovies

Dried anchovies are a crucial staple item in Korean cuisine. They come in several different sizes and each has it own uses. The large anchovies are mainly for making soup stocks. The medium and small anchovies (jiri myulchi) are usually for making banchan (side dishes).

See our Korean pantry page to learn more about Korean dried anchovies and how to store them properly.

We will show you two different Korean anchovy side dishes.

1. Anchovy side dish with a gochujang sauce – This recipe uses medium sized dried anchovies.
2. Anchovy side dish with with peanut – Tiny anchoviescalled jiri myulchi (지리멸치) is a good candidate for this recipe.

Both of these recipes will help you learn how to make Korean anchovy side dishes (myulchi bokkeum) in a classic way. These fried anchovy recipes are not only great for Korean side dishes, but they make a wonderful addition to the lunchbox (doshirack) with rice.

If you love this type of salty, savory dried seafood, you will also like shredded squid banchan and jwipo (Korean fish jerky) as well.

1. Korean Anchovy side dish with gochujang sauce

This is the classic myulchi bokkeum that every Korean household makes on a regular basis. It typically uses medium sized anchovies.

Gochujang is the key ingredient to make a taste of this dish. It’s slightly sweet and not overly spicy.

Ingredients you’ll need:

You will need medium size dried anchovies with gochujang and gochugaru along with basic Korean condiments such as ginger paste and sweet syrup

How the dish comes together

Step 1. Toast dried anchovies in a skillet over medium heat for 2 minutes. Remove from the skillet and set aside.

Step 2. Combine all the sauce ingredients, except the green chili, in a small mixing bowl. Pour the sauce in a skillet and bring it to a boil, letting it thicken slightly.

Step 3. Return the anchovies and green chili slices (if using) to the skillet and toss to coat with the sauce. Garnish with toasted sesame seeds

2. Korean Anchovy Side Dish with Peanuts

This side dish is sweet and savory at the same time. The addition of roasted peanuts makes it nutty and more crunchy.

If you are allergic to peanuts, replace them with walnuts or almonds, or leave the nuts out if you can’t have nuts at all.

Ingredients you’ll need:

In this version, we use tiny anchovies (jiri myulchi) with soy sauce and other basic Korean condiments. We added peanuts to give extra crunch.

How the dish comes together

Step 1. Toast dried anchovies in a skillet over medium heat for 2 minutes. Remove from the skillet and set aside.

Step 2. Heat oil in a skillet over medium heat. Add the garlic and chili slices and fry until fragrant, about 30 seconds.

Step 3. In a small bowl, mix together soy sauce, sugar, corn syrup, and sesame oil. Pour in the sauce mixture, bring to a boil, letting it thicken a bit so that it is glaze-like.

Step 4. Remove the skillet from the heat and add the anchovies and peanuts. Toss all together so the anchovies and peanuts are well coated with the sauce. Sprinkle on toasted sesame seeds to finish it off.

How to store anchovy side dishes

Once cooled, put it in an airtight container and store in the refrigerator for up to 2 weeks. You can serve them chilled or at room temperature.

• Yield: 20 people
• Prep: 15 minutes
• Cook: 10 minutes
• Total: 25 minutes

Ingredients

Korean Anchovy side dish with gochujang sauce

• 3.5 oz medium size dried anchovies
• 2 tbsp oil
• 2 tbsp Korean chili paste (gochujang)
• 1/2 tbsp Korean chili flakes (gochugaru)
• 2 tbsp sweet rice wine (mirim)
• 2 tbsp Korean corn syrup
• 1/2 tbsp sugar
• 1/2 tsp ginger paste
• 2 tsp sesame oil
• 1 fresh green chili, seeded and sliced, optional
• 1 tbsp toasted sesame seeds

Korean Anchovy Side Dish with Peanuts

• 3.5 oz tiny dried anchovies (jiri myulchi)
• 1 tbsp oil
• 3 cloves garlic, sliced
• 1 green chili, seeded and sliced
• 1 tbsp soy sauce
• 1 tbsp sugar
• 2 tbsp Korean corn syrup
• 2 tsp sesame oil
• 1/4 cup roasted peanut
• 1 tbsp toasted sesame seeds

Method

1. Toast dried anchovies in a skillet over medium heat for 2 minutes. Remove from the skillet and set aside.
2. Combine all the sauce ingredients, except the green chili, in a small mixing bowl. Pour the sauce in a skillet and bring it to a boil, letting it thicken slightly.
3. Return the anchovies and green chili slices (if using) to the skillet and toss to coat with the sauce. Garnish with toasted sesame seeds
4. Toast dried anchovies in a skillet over medium heat for 2 minutes. Remove from the skillet and set aside.
5. Heat oil in a skillet over medium heat. Add the garlic and chili slices and fry until fragrant, about 30 seconds.
6. In a small bowl, mix together soy sauce. sugar, corn syrup and sesame oil. Pour in the sauce mixture, bring to a boil, letting it thicken a bit so that it is glaze-like.
7. Remove the skillet from the heat and add the anchovies and peanuts. Toss all together so the anchovies and peanuts are well coated with the sauce. Sprinkle on toasted sesame seeds to finish it off.