A Crispy Korean Lunchbox Favorite
If you ask many Koreans what they remember from their childhood lunchboxes, there’s a good chance myeolchi bokkeum—spicy stir-fried anchovies—will be one of the answers.
At least, that’s true for me.
It wasn’t the main dish.
It wasn’t something anyone got excited about.
It simply sat quietly beside the rice, kimchi, and a few other little side dishes.
Nothing fancy.
Just… always there.
But recently, this very ordinary Korean side dish became something much more meaningful to me.
The Side Dish I Made for My Friend
A little while ago, I went to a Korean grocery store with one of my close friends, who is expecting a baby.
As we walked past the prepared side dishes, she picked up a container of spicy stir-fried anchovies.
“I like these,” she said.
Then she turned the package over and carefully read the ingredient label.
A few seconds later, she quietly placed it back on the shelf.
It contained corn syrup.
Because she was pregnant, she wanted to be especially thoughtful about the foods she chose for herself and her baby.
The moment I saw that, I thought,
“I’ll make it for her instead.”
A few days later, I invited her over.
We made the anchovies together, and before she went home, I packed some for her to take with her.
She absolutely loved them.
Especially how crispy they were.
Seeing her enjoy something so simple reminded me that homemade food isn’t just about feeding people.
Sometimes it’s simply another way of saying,
“I was thinking about you.”
Why Korean Home Cooks Toast Anchovies First
One thing I’ve learned from Korean moms and aunties over the years is that they never rush stir-fried anchovies.
Before adding any oil, they first toast the anchovies in a dry pan.
It may sound like a tiny step, but it makes a surprisingly big difference.
Dry-toasting removes excess moisture, reduces the fishy smell, and helps the anchovies become wonderfully crispy.
After that, a little oil is added for one more quick stir-fry.
Ingredients
Main Ingredient
- 4 Korean paper cups small dried anchovies (about 3⅓ U.S. cups)
- Neutral cooking oil, as needed
- Toasted sesame seeds
Sauce
- 3 tablespoons soy sauce
- 3 tablespoons gochujang (Korean red pepper paste)
- 1 tablespoon sugar
- ½ tablespoon minced garlic
- 1 tablespoon sesame oil
- 3 tablespoons rice syrup
A Note About Rice Syrup
Many Korean recipes use oligosaccharide syrup to add sweetness and a glossy finish.
When I made this recipe for my friend, I chose rice syrup instead.
She had decided not to buy the store-bought version because it contained corn syrup, so I wanted to make a homemade version using ingredients I felt comfortable serving.
Rice syrup adds a gentle sweetness and a beautiful shine while allowing the spicy gochujang flavor to remain the star.
What Kind of Anchovies Should I Use?
Small dried anchovies work best for this recipe.
Many Korean families keep anchovies in the freezer to help them stay fresh.
Because of that, they often contain a little extra moisture when it’s time to cook.
That’s exactly why we begin by dry-toasting them.
It’s a simple step, but it makes all the difference.
Instructions
1. Toast the Anchovies
Place the dried anchovies into a large skillet over medium-low heat.
Do not add oil yet.
Stir continuously for several minutes.
As they warm, the excess moisture evaporates, and the fishy smell becomes much milder.
Continue stirring until the anchovies begin turning lightly golden.
2. Stir-Fry with Oil
Now drizzle a little cooking oil into the pan.
Continue stir-frying until the anchovies become beautifully golden and crisp.
Transfer them to a bowl.
3. Make the Sauce
Using the same skillet, combine:
- Soy sauce
- Gochujang
- Sugar
- Minced garlic
- Sesame oil
- Rice syrup
Cook over low heat until the sauce begins to bubble gently.
4. Coat the Anchovies
Return the crispy anchovies to the bubbling sauce.
Quickly toss everything together until every anchovy is evenly coated.
This should only take about a minute.
If you’d like a little more sauce clinging to the anchovies, simply add another spoonful of gochujang.
5. Finish
Turn off the heat.
Sprinkle toasted sesame seeds over the anchovies.
Allow them to cool completely before storing them.
As they cool, they’ll become even crispier.
(●’◡’●) Jin’s Summary Tips
✔ Toast the anchovies before adding oil.
✔ Stir-fry them a second time with a little oil.
✔ Cook the sauce separately before adding the anchovies.
✔ Toss quickly so the anchovies stay crispy.
✔ Cool completely before storing.
Learn Korean with Food
멸치볶음 (Myeolchi Bokkeum)
- 멸치 (myeolchi) = dried anchovies
- 볶음 (bokkeum) = stir-fried
Together, 멸치볶음 simply means stir-fried dried anchovies.
밑반찬 (Mitbanchan)
One Korean word I’d love to teach you today is 밑반찬 (mitbanchan).
Mitbanchan refers to side dishes that are prepared ahead of time and enjoyed over several meals.
Many Korean families always keep a few containers of mitbanchan in the refrigerator.
They may not be the stars of the table, but they quietly make every Korean meal feel complete.