Sweet Crispy Anchovies (Myeolchi Bokkeum) Recipe: A Beloved Korean Banchan

This post contains affiliate links. As an Amazon Associate, we earn from qualifying purchases at no extra cost to you.

I can still picture my grade school lunchbox, neatly packed by my mother. Tucked into a small compartment, right beside the rice, was always a spoonful of Myeolchi Bokkeum (멸치볶음), those irresistible sweet crispy anchovies. This beloved banchan (반찬, side dish) is a true staple in every Korean home, perfectly embodying how simple ingredients can create something incredibly satisfying and packed with flavor.

Myeolchi Bokkeum is essentially dried anchovies stir-fried in a sweet, savory, and slightly sticky glaze. The texture is what makes it so addictive: crunchy, chewy, and wonderfully seasoned. In my family, we always have a container of Myeolchi Bokkeum in the fridge. It’s perfect for adding a burst of flavor and a satisfying crunch to any meal, from a simple bowl of rice to a more elaborate feast. My children adore it, and honestly, it’s one of the first dishes I learned to make because it’s so versatile and forgiving.

Many of my readers ask me for easy, authentic Korean recipes that don’t require obscure ingredients, and this myeolchi bokkeum recipe fits the bill perfectly. Most of what you need can be found at a regular Western grocery store, with just a few key items from an Asian market or online. The version I’m sharing today is the classic, slightly sweet and savory one that truly tastes like what you’d get in a Korean home kitchen. We’ll focus on getting those anchovies perfectly crispy and coated in a delicious sauce that strikes just the right balance of flavors. Let’s dive in and make some truly authentic Myeolchi Bokkeum!

Ingredients

• 100 g (about 3.5 oz or 1 heaping cup) small dried anchovies (jiri myeolchi or bokkeum myeolchi)
• 1 tablespoon neutral cooking oil (like canola, grapeseed, or vegetable oil)
• 2 cloves garlic, minced
• 1 small green chili (like Korean green chili or serrano), thinly sliced (optional, for a subtle kick and color)
• 1 tablespoon toasted sesame seeds, for garnish

For the Sauce:

• 2 tablespoons soy sauce (Korean regular soy sauce, not light or dark)
• 2 tablespoons rice syrup (oligodang), corn syrup, or honey
• 1 tablespoon mirin (Korean or Japanese cooking wine)
• 1 teaspoon sesame oil
• 1 tablespoon water (optional, if your sauce feels too thick)

Substitutions

Sometimes finding specific Korean ingredients can be a little tricky, but don’t worry, there are usually good alternatives!

• Dried Anchovies (Myeolchi): For Myeolchi Bokkeum, we specifically want the small to medium-sized dried anchovies, often called ‘jiri myeolchi’ (지리멸치) or ‘bokkeum myeolchi’ (볶음멸치). They are typically 2-3 cm (about 1 inch) long, silvery, and very thin. If your local Asian market has various sizes, make sure to pick these smaller ones, not the larger ones used for making broth. There’s no direct Western substitute for dried anchovies in this dish, so this is one ingredient worth seeking out at an Asian grocery store or online.
• Rice Syrup (Oligodang): Korean rice syrup (oligodang, 올리고당) gives the dish its signature glossy sheen and slightly chewy, non-sticky texture. If you can’t find it, corn syrup is your closest alternative in terms of texture and sweetness. You can also use honey, though it will impart a distinct flavor, or even granulated sugar. If using sugar, you might need an extra tablespoon of water in your sauce to help it dissolve smoothly and prevent crystallization.
• Mirin: This sweet cooking wine helps to tenderize ingredients, add a subtle sweetness, and remove any lingering fishy odors. If mirin is unavailable, a dry sherry or a good quality white wine like a dry vermouth or even Chardonnay can be used in a pinch (use half the amount as mirin is sweeter). For a non-alcoholic option, you can simply omit it, but the dish might lose a subtle layer of depth.
• Korean Green Chili: If you can’t find fresh Korean green chilies, a small serrano pepper or a mild green bell pepper (cut into very thin strips) can be used for color and a very mild heat. Omit entirely if you prefer no spice.

How to Make It

1. Prepare the Anchovies (Crucial for Crispiness): First, let’s get those anchovies (myeolchi) ready! Place your dried anchovies in a large, dry pan (no oil yet) over medium-low heat. Toss them frequently for about 5-7 minutes, or until they smell wonderfully fragrant and are lightly toasted. You’ll notice they become even crisper. This crucial step, called ‘bbeokkueum’ (볶음) in Korean, serves two main purposes: it evaporates any residual moisture, making the anchovies incredibly crispy and preventing them from becoming soggy later, and it helps to reduce any lingering fishy smell, bringing out their natural savory umami. Don’t skip this part – it’s the secret to truly delicious Myeolchi Bokkeum! Once toasted, transfer them to a plate and set aside. You can even dab them with a paper towel if you see any excess oil.

2. Whisk Together the Sauce: In a small bowl, combine all the sauce ingredients: soy sauce, rice syrup (or alternative), mirin (or alternative), sesame oil, and optional water. Whisk everything together until thoroughly combined and the syrup is fully dissolved. Mixing the sauce separately ensures that all the flavors are perfectly blended and allows for quick, even coating once the anchovies are added to the pan. This prevents individual ingredients from burning or clumping up during the stir-frying process.

3. Sauté the Aromatics: Return the pan to medium heat and add 1 tablespoon of neutral cooking oil. Once the oil is shimmering, add the minced garlic and sliced green chili (if using). Sauté for about 1 minute, stirring constantly, until the garlic is fragrant but not browned. Starting with garlic infuses the oil with a foundational aroma, building a deeper flavor base for our sauce. The chili, if used, adds a very subtle warmth and a lovely visual contrast.

4. Add the Sauce and Simmer: Pour the whisked sauce mixture into the pan with the aromatics. Bring it to a gentle simmer over medium heat, stirring occasionally. Let it cook for about 1-2 minutes, or until the sauce slightly thickens and becomes glossy. You want the sauce to be warm and slightly reduced, so it clings beautifully to the anchovies. Be careful not to let it burn – it should still be pourable but have some body. If you let it get too thick or cook too long, it can become overly sticky and hard to coat evenly.

5. Combine with Anchovies: Immediately add the toasted anchovies back into the pan with the simmering sauce. Reduce the heat to low. Using a spatula or wooden spoon, quickly and thoroughly toss the anchovies in the sauce until every piece is evenly coated. This usually takes about 1-2 minutes. Working quickly and on low heat at this stage is key. We want the anchovies to absorb the flavor of the sauce without losing their crispiness or becoming overly soft. The goal is a light, even glaze.

6. Finish and Serve: Remove the pan from the heat. Stir in the toasted sesame seeds. Give it one final toss to distribute the sesame seeds evenly. Adding sesame seeds and sesame oil at the very end preserves their delicate nutty aroma and flavor, which can diminish if cooked for too long. They add a wonderful finishing touch in both taste and texture. Serve warm or at room temperature as a delicious banchan with rice.

Tips from a Korean Kitchen

As a Korean home cook, I’ve made Myeolchi Bokkeum countless times. Here are a few tips and common mistakes to help you make it perfectly every time:

• Choose the Right Anchovies: This is fundamental! For bokkeum, always opt for the smaller, thinner dried anchovies (jiri myeolchi or bokkeum myeolchi). The larger ones are for making broth and will be too tough for this dish. Look for ones that are silvery-white and not too yellow, which can indicate they are older.

• Don’t Skip Dry Roasting: I cannot stress this enough! Dry roasting (or pan-frying without oil) the anchovies before adding them to the sauce is paramount. It removes any excess moisture, enhances their natural umami, and significantly reduces any fishy odor, leaving you with beautifully crispy and fragrant anchovies. If you skip this, your myeolchi bokkeum will be soggy and less flavorful.

• Control the Sauce’s Consistency: The sauce should be glossy and slightly thick, but not overly viscous when you add the anchovies. If it’s too thick, it won’t coat evenly; if it’s too thin, your anchovies might get soggy. Adding that optional tablespoon of water to the sauce mixture can help you achieve the right balance. Cook the sauce just until it starts to bubble and slightly thicken before adding the anchovies. Overcooking the sauce on its own can make it too sticky and difficult to work with.

• Customize Your Flavors: While the basic sweet and savory is classic, feel free to experiment! My grandmother sometimes adds a pinch of gochugaru (Korean chili flakes) to the sauce for a subtle heat, or even a few chopped nuts like peanuts or almonds during the last step for extra crunch and richness. Just be mindful not to add too much spice if serving to children!

Storage

Myeolchi Bokkeum is an excellent make-ahead dish! Store any leftovers in an airtight container in the refrigerator for up to 1-2 weeks. Its flavor and texture actually tend to improve slightly after a day or two as the anchovies fully absorb the sauce. I usually make a bigger batch specifically for this reason.

To reheat, you can simply bring it to room temperature before serving. If you prefer it warm or want to crisp it up a little, gently stir-fry it in a dry pan over low heat for a few minutes until warmed through, or microwave it for 15-30 seconds. Be careful not to overheat, as the anchovies can become tough.

FAQ

What kind of anchovies should I use for Myeolchi Bokkeum?

You should use small to medium-sized dried anchovies, typically 2-3 cm (about 1 inch) long. These are often labeled as ‘jiri myeolchi’ (지리멸치) or ‘bokkeum myeolchi’ (볶음멸치) at Korean or Asian grocery stores. Avoid the much larger anchovies which are typically used for making broth and will be too tough for this stir-fry.

Why are my anchovies not crispy, or why do they get soggy?

The most common reasons for soggy Myeolchi Bokkeum are not dry roasting the anchovies sufficiently at the beginning, or overcooking them in the sauce. Ensure you toast them in a dry pan until fragrant and crispy before adding them to the sauce. When combining with the sauce, work quickly over low heat to coat them, then remove from heat to prevent them from softening too much.

Can I make Myeolchi Bokkeum less sweet or spicier?

Absolutely! The beauty of home cooking is customization. To make it less sweet, simply reduce the amount of rice syrup (or alternative) by half a tablespoon. For more spiciness, you can add 1/2 to 1 teaspoon of gochugaru (Korean chili flakes) to the sauce mixture, or use a spicier chili pepper in step 3.

More Korean Recipes

• Creamy Korean Corn Cheese (콘치즈)
• Gyeran Jjim (Korean Steamed Eggs): Always Fluffy
• Jangjorim Recipe: Authentic Korean Soy-Braised Beef and Eggs
• Eomuk Bokkeum (Stir-Fried Fish Cakes): Your New Favorite Lunchbox Side Dish