This post may contain affiliate links. Please read my disclosure for details at the bottom of this page. As an Amazon Associate, I earn from qualifying purchases on this myeolchi bokkeum recipe article! I hope you enjoy learning how to make this Korean stir-fried anchovies recipe!

What Is Myeolchi Bokkeeum?

‘Myeolchi bokkeum’ (멸치볶음), known as stir-fried anchovies in English, is a popular quick and easy Korean side dish recipe recipe. The term ‘myeolchi’ (멸치) means ‘anchovies’. Then, ‘bokkeum’ (볶음) refers to a stir-fried Korean dish.

Not only is this recipe quick and easy to make but it is also packed full of protein! I recommend serving this with rice, a stew, and other vegetable-based banchan (side dish)!

Myeolchi Bokkeum (Korean Stir-Fried Anchovies) Ingredient List:

Below, I list the ingredients used to make this recipe. I also linked any informative articles on my site connected to these ingredients:

Myeolchi aka Dried Anchovies (Learn about this ingredient here)
Cooking Oil
Korean Green Chili Pepper (Learn about this ingredient here)
Gochujang (Learn about this ingredient here)
Gochugaru (Learn about this ingredient here)
Rice Wine or Mirin (Learn about this ingredient here)
Sugar
Honey
Garlic Cloves
Sesame Oil (Learn about this ingredient here)
Sesame Seeds (Learn about this ingredient here)
Mayonnaise

A closeup photo of myeolchi bokkeum in a gray bowl. The dish contains garlic, anchovies, and green peppers. Kimchi sits in the background.

Myeolchi Bokkeum Tips & Tricks:

Here, I list some helpful tips & tricks to help you make this easy myeolchi bokkeum recipe. If you have any questions, comment below or email me at [email protected]! I hope these tips help!

When buying myeolchi, look for a fresh bag. Fresher myeolchi is slightly silver. Older myeolchi has a yellow tent.
For stir-fried anchovies, you want to buy the smallest myeolchi size. That way, you can eat the entire anchovy rather than having to cut off the heads.
I recommend storing your anchovies in the freezer to extend the shelf life.
When toasting your anchovies, continue to monitor and stir them. Because of their size, anchovies can burn easily.
If you do not have honey, you can use corn or rice syrup for this recipe.
You can eat this dish hot, at room temperature, or cold. It tastes delicious no matter what!

Stir-Fried Anchovies Frequently Asked Questions:

Now that we learned about some tips & tricks, I want to answer some questions you may have about this recipe! If I do not answer your question, feel free to leave a comment in the section below or email me at [email protected].

What Should I Eat With Myeolchi Bokkeum?

As stated above, myeolchi bokkeum is a type of Korean side dish. Therefore, it is typically served with a bunch of other dishes. I recommend eating this banchan with rice, a stew, kimchi, and a protein-based dish.

Does This Recipe Contain Major Allergens? (Gluten, Soy, Etc.)

Before listing all of the major allergens, I want to state that all of my recipes are naturally gluten-free. On this blog, I only use and recommend gluten-free ingredients and brands. That being said, I list gluten as a potential allergen when necessary– this is because many Korean ingredients (such as soy sauce, gochujang, and doenjang) contain gluten unless you specifically buy gluten-free versions. Not only is this true for gluten, but it is true for other major allergens as well. As such, I always list allergy substitutions in the next section of my post.

This recipe does not contain 3 of the 9 major allergens. It does not contain:

Peanuts
Tree Nuts
Milk (Dairy)

This recipe does contain 7 of the 9 major allergens. It can potentially contain:

Eggs
Sesame
Wheat (Gluten)
Fish
Crustacean Shellfish
Soybean

A closeup photo of sti-fried anchovies in a gray bowl. The dish contains garlic, anchovies, and green peppers. Kimchi sits in the background.

Allergy Substitutions or Omissions:

For those with an egg allergy:

Unfortunately, mayonnaise contains eggs. If you have an egg allergy, I recommend avoiding leaving the mayo out (it will still taste delicious!) or using an egg-free mayo.

For those with a sesame allergy:

If you have a sesame allergy, you can omit the toasted sesame oil! For this recipe, toasted sesame oil is used as a finisher to add a nutty flavor to this dish. You can use other types of oil as a nutty finisher instead. My favorite substitute is Korean perilla oil.

Important note: If you have a sesame allergy, check with your doctor before using perilla oil.

You can also omit the sesame seeds!

For those with celiac disease, gluten allergy, and/or wheat allergy:

To make this recipe gluten and wheat-free, switch out regular gochujang for a gluten-free version.

For those with a soy allergy:

Most, if not all, gochujang contains soy. When making this recipe, look for a soy-free gochujang.

For those with a fish allergy:

If you have a fish allergy, you cannot make this recipe. Fish is the main ingredient, making it dangerous for you to consume.

For those with a crustacean shellfish allergy:

Often, anchovies can cause those with a crustacean shellfish allergy to have an allergic reaction (apparently it has something to do with similar proteins?). Therefore, I recommend discussing whether you can have anchovies with your doctor.

Is This Recipe Vegetarian or Vegan?

Unfortunately, this recipe is neither vegetarian nor vegan.

The main ingredient for this recipe is anchovies. Therefore, it cannot be made vegetarian or vegan.

How Do I Store Leftover Myeolchi Bokkeum?

You can store the leftover myeolchi bokkeum in an airtight container in the refrigerator. Then, you can serve this dish again later! Excitingly, you do not need to reheat this dish. It is just as good when eaten cold.

I recommend eating this dish within 2-3 days.

Where Can I Buy the Ingredients for This Recipe?

For this recipe, I recommend shopping at your local Korean grocery stores (such as H-Mart). Many ingredients, such as myeolchi (anchovies) and Korean peppers, are hard to find at your typical Western-style store.

Where to Buy Korean Ingredients Online?

Nowadays, there are many online options to choose from when ordering Korean food online. These websites are not limited to but include:

Amazon
H-mart
Hanpoom
Wooltari
Seoul Mills

A closeup photo of sti-fried in a gray bowl. The dish contains garlic, anchovies, and green peppers. Kimchi sits in the background.

I Hope You Enjoyed Learning How to Make This Myeolchi Bokkeum (Stir-Fried Anchovies) Recipe!

In the end, I hope you enjoyed learning how to make this myeolchi bokkeum recipe. If so, let me know in the comment section!

If you would like to read more about cooking, you can find recipes as well as further Korean ingredient articles on my blog. I listed some of our favorite Carving A Journey recipes below! For reference, many recipes are influenced by my family’s blended Korean and Southern heritage.

Further Carving A Journey Recipes:

If you have any questions or comments, email me at [email protected]. And, finally, I would love to hear from you through our social media as well! You can follow me at @carvingajourney on Instagram, Facebook, and Pinterest. Or, if you would like more articles like these, you can subscribe to the blog by joining the mailing list. Once again, let me know if you try making this myeolchi bokkeum recipe (aka Korean stir-fried anchovies). Thank you so much for stopping by!