2025. 8. 28. 08:00ㆍHow to Cook Korean Food
If you’ve ever opened a Korean lunchbox (dosirak) or browsed a Korean side dish fridge, chances are you’ve seen Myulchi Bokkeum (멸치볶음) — those shiny little silverfish coated in sweet, savory, and sticky sauce.
This classic banchan (Korean side dish) is made from stir-fried dried anchovies and often tossed in a combination of soy sauce, sugar, garlic, and sesame oil.
Some versions add a kick of chili or the crunch of nuts, making this dish endlessly customizable.
Served with steamed rice or tucked into a lunchbox, Myulchi Bokkeum is a staple of Korean home cooking — and today, I’ll show you how to make it in less than 15 minutes.
🐟 What is Myulchi Bokkeum?
- Myulchi (멸치) = anchovy
- Bokkeum (볶음) = stir-fry
So Myulchi Bokkeum means stir-fried anchovies.
The anchovies used are dried baby anchovies, usually sold in small or medium size.
They’re stir-fried until light and crispy, then coated in a soy sauce-based glaze that’s sweet, savory, and sometimes spicy.
Some variations include honey-glazed versions, garlic-heavy versions, or nutty versions with peanuts, almonds, or walnuts.
🛒 Ingredients (Serves 3–4)
- 1 cup small dried anchovies (볶음용 멸치)
- 1 tsp neutral oil (vegetable, canola, etc.)
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp rice syrup (or corn syrup or honey)
- 1 tsp minced garlic
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
Optional Add-ins:
- 1 tbsp crushed peanuts or sliced almonds
- 1 dried red chili or sliced fresh green chili
- 1 tsp gochujang (Korean chili paste) for spicy version
👩🍳 Instructions
- Dry-roast the anchovies
Heat a non-stick pan over low heat (no oil yet).
Add the anchovies and stir-fry for 1–2 minutes to remove fishy odor and moisture. Remove from pan and set aside. - Make the sauce
In the same pan, add oil and minced garlic. Sauté briefly, then add soy sauce, sugar, and rice syrup. Stir until slightly bubbling. - Coat the anchovies
Add the toasted anchovies back into the pan. Stir-fry over low heat until everything is evenly coated and glossy (1–2 minutes).
Be gentle to avoid breaking the anchovies. - Finish
Turn off the heat. Drizzle sesame oil and sprinkle sesame seeds.
Add peanuts or almonds now if using. - Cool and serve
Let cool completely before storing. The texture improves as the sauce sets.
❄️ Storage Tips
- Keep in an airtight container at room temperature (2–3 days) or in the fridge (up to 1 week).
- Let it come to room temp before eating for best flavor/texture.
- Do not microwave — just leave it out for 10 minutes.
🔄 Variations
- Spicy: Add 1 tsp gochujang or gochugaru
- Extra crunchy: Add chopped walnuts or almonds
- Sweeter: Use more rice syrup or add a bit of ketchup
- Umami boost: Add 1 tsp oyster sauce to the glaze
🍽 Best Pairings
- Steamed white rice
- Gyeran-mari (rolled omelet)
- Oi-muchim (spicy cucumber salad)
- Cold noodles or lunchbox banchan
- Stir into warm rice with sesame oil for a quick meal
Myulchi Bokkeum is a prime example of how a handful of ingredients can create an unforgettable flavor.
It’s sticky, sweet, savory, and just a little crunchy — the kind of side dish you keep reaching for long after the rice is gone.