Myeolchi Bokkeum (Stir-Fried Anchovies) Recipe

Name: Myeolchi Bokkeum
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 3 ounces (85 g) small dried anchovies (myeolchi), about 1 cup packed; 1 tablespoon neutral cooking oil; 3 cloves garlic, minced; tablespoon soy sauce; 2 tablespoons mirin or rice wine; 2 teaspoons sugar; 1 tablespoon rice syrup, corn syrup, or honey; 1 teaspoon toasted sesame oil; 1 teaspoon toasted sesame seeds

By Jiwon Kim · September 29, 2026

Myeolchi bokkeum (멸치볶음) is one of those Korean banchan that quietly earns its place on the table. The little dried anchovies turn crisp and nutty in the pan, then get coated in a light sweet-savory glaze that clings without making them soggy.

The trick is in the texture. You want the anchovies toasted enough to smell wonderfully savory, but not so far that they become hard and bitter. I also like adding the sesame oil only at the very end, when its toasted aroma can stay bright instead of disappearing into the heat.

This version keeps the classic mild, sweet-savory profile. It’s the kind of banchan you can make in one pan, cool, and keep ready in the refrigerator for rice, lunchboxes, or a quick Korean-style meal.

Myeolchi Bokkeum

Small dried Korean anchovies are toasted until crisp, then tossed in a glossy soy, garlic, and sweetener glaze and finished with sesame oil and seeds.

Prep 5 min

Cook 10 min

Cuisine Korean

Yield

4 servings

Ingredients

3 ounces (85 g) small dried anchovies (myeolchi), about 1 cup packed
1 tablespoon neutral cooking oil
3 cloves garlic, minced
soy sauce
2 tablespoons mirin or rice wine
2 teaspoons sugar
1 tablespoon rice syrup, corn syrup, or honey
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds

Instructions

Put the dried anchovies in a fine-mesh strainer and shake them gently to remove loose crumbs and debris. If the anchovies are very large, remove the heads and dark innards; small bokkeum-size anchovies can be cooked whole.
Stir the soy sauce, mirin, sugar, and rice syrup together in a small bowl. Have the mixture ready before you start cooking because the final glazing happens quickly.
Heat a large skillet over medium heat and add the cooking oil. Add the garlic and stir for about 10 seconds, just until it smells fragrant.
Add the anchovies and lower the heat slightly to medium. Stir-fry for 2 to 3 minutes, tossing often, until the anchovies become noticeably drier, lightly golden, and crisp. You should smell a toasted, savory aroma rather than a raw fishy one.
Push the anchovies toward one side of the skillet and lower the heat. Pour the glaze into the open area of the pan. Let it bubble for about 30 seconds, stirring gently, until the sugar dissolves and the mixture looks slightly syrupy.
Toss the anchovies through the glaze and keep stirring for about 1 to 2 minutes. The sauce should cling to the fish in a thin shiny coating. Don't keep cooking once they're glazed or they can turn hard and sticky.
Remove the skillet from the heat. Drizzle in the toasted sesame oil and sprinkle over the sesame seeds. Toss once or twice, then spread the anchovies on a plate so they can cool without steaming themselves soft.
Serve at room temperature with steamed rice. Once completely cool, transfer leftovers to an airtight container and refrigerate.

Nutrition (approx., per serving): Calories: 140 · Protein: 10g · Carbs: 10g · Fat: 6g · Saturated fat: 1g · Cholesterol: 35mg · Sodium: 500mg · Fiber: 1g · Sugar: 7g
Estimated values based on ingredients used; actual nutrition may vary depending on the dried anchovies, soy sauce, and sweetener.

FAQ

How do I keep myeolchi bokkeum crispy?

Keep the glaze light and spread the cooked anchovies out to cool instead of leaving them piled in the hot skillet. Overcooking the sauce also makes the coating harder and chewier. Small anchovies crisp especially well because they dry quickly without needing a long cooking time.

Why is my myeolchi bokkeum too hard?

The anchovies were probably cooked too long or over high heat after the glaze was added. Toast them only until lightly golden and crisp, then cook with the glaze just long enough for it to cling. They'll also firm up as they cool, so don't wait for them to become very hard in the pan.

Can I make myeolchi bokkeum spicy?

Yes, you can turn this into a spicy version by adding about 1/2 to 1 tablespoon gochujang or a little gochugaru to the glaze. If using gochujang, reduce the soy sauce slightly because both ingredients bring plenty of savory saltiness.

How long does myeolchi bokkeum last in the refrigerator?

Myeolchi bokkeum keeps well in an airtight container in the refrigerator for about 1 week. Let it sit at room temperature for a few minutes before serving; the glaze softens slightly and the sesame aroma becomes much more noticeable.

Can I add nuts to myeolchi bokkeum?

Yes, roasted peanuts, sliced almonds, walnuts, or pecans work particularly well. Add them after the anchovies have become crisp and toss them together during the final glazing so the nuts stay crunchy rather than becoming soft.

Myeolchi Bokkeum (Stir-Fried Anchovies) Recipe