Myeolchi‑bokkeum is one of Korea’s foundational mitbanchan—the everyday side dishes that appear on tables so consistently they feel like part of the landscape of Korean home cooking. In Korea, it’s one of the most frequently served banchan and also a popular anju, thanks to its salty‑sweet flavor and satisfying crunch.
Outside of Korea, myeolchi‑bokkeum tends to show up in more specialized settings: restaurants focused on seafood, places serving soon dubu or other tofu‑based stews, and spots where soju is central to the experience. Its presence in these contexts highlights exactly what makes the dish so beloved—its ability to complement bold broths, rich stews, and the clean bite of Korean spirits.

Ingredients
6 oz dried anchovies
1 tablespoon oil

Optional:
Korean sweet chili peppers
Chopped bell peppers
Fish cake strips
Dried pink shrimp

Stir fry sauce:
1 tablespoon mulyeot *
2 teaspoons soy sauce
2 teaspoons water
2 cloves garlic, minced

Optional:
1 tablespoon gochujang **

Garnish:
1 small green onion, finely chopped
toasted sesame seed and/or chopped nuts (peanuts, walnuts, pecans, etc)

* Korean malt syrup. May substitute: 1 tablespoon corn syrup or 1 tablespoon sugar or 1 1/2 tablespoon brown sugar.
** Korean fermented red chili paste. May substitute chopped hot red or green chili peppers or hot red chili powder (cayenne or similar - not the chili powder blend

Directions
Preparation
Rinse the anchovies in cold water, then soak about three to five minutes
Add all the sauce ingredients to a small bowl and mix well. Let stand for 10 minutes.

Cooking:
Heat a pan over high heat.
Add the anchovies, reduce the heat to medium, and dry fry the anchovies for about one minute, stirring gently.
Add oil and cook for another minute.
Add the sauce and bring to a slow simmer.
Gently stir the anchovies until they are coated with the sauce, then simmer until the liquid is nearly gone.
Remove from heat and let cool.

Final
Serve as a snack or as part of a banchan array.