Korean Dried Anchovy Side Dish (Two Recipes)

Dried anchovies make a tasty Korean side dish called myulchi bokkeum. The slightly sweet and salty flavor along with the crunchy texture make a delicious 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 delicious fried anchovies with soy sauce and peanuts while others use gochujang (Korean chili paste) to spice it up. 

I 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 anchovies called 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. They are also often used as a filling for kimbap or onigiri.

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:

• medium size dried anchovies
• gochujang
• gochugaru
• ginger paste
• rice wine
• sugar
• Korean corn syrup or rice syrup
• sesame oil
• fresh green chili, optional
• toasted sesame seeds

How to make myulchi bokkeum with gochujang

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:

• tiny anchovies (jiri myulchi)
• oil
• soy sauce
• sugar
• Korean corn syrup
• sesame oil
• roasted peanut
• garlic, sliced
• fresh green chili, optional
• toasted sesame seeds

How to make myulchi bokkum with peanut

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.

Easy Korean side dishes you should try

• Korean Bean Sprout Side Dish (Kongnaul Muchim)
• Korean Spinach Side Dish (Sigeumchi Namul)
• Korean Steamed Egg (Gyeran-jjim)
• Crispy Korean Pan-Fried Tofu (Dubu Buchim)