Myeolchi bokkeum

Name: Myeolchi bokkeum
Prep time: 7 min
Cook time: 9 min
Total time: 16 min
Cuisine: Korean
Ingredients: 60 g Anchovy, dried baby; 1 tbsp Soy sauce; 2 tsp Sugar; 2 clove Garlic, minced; 1 tbsp Corn syrup; 1 tbsp Vegetable oil; 1 tsp Sesame oil; 2 tsp Sesame seed, toasted

Myeolchi bokkeum · ready in 16 min · 4 servings · 120 kcal per serving · easy · 8 ingredients

A classic Korean banchan of tiny dried anchovies coated in a glossy sweet salty soy glaze, prized for its crisp bite and deep savory flavor.

Prep: 7 min
Cook: 9 min
Total: 16 min
Serves: 4
kcal: 120
Difficulty: easy

Korean Side dishes Quick (30 min or less)Dairy-free Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

60 gAnchovy, dried baby
1 tbspSoy sauce
2 tspSugar
2 cloveGarlic, minced
1 tbspCorn syrup
1 tbspVegetable oil
1 tspSesame oil
2 tspSesame seed, toasted (to serve)

Equipment

stovetop, skillet, spatula, measuring spoons, small bowl, plate, paper towel, serving dish

Instructions

Prepare the station
Gather all ingredients, a skillet, spatula, measuring spoons, small bowl, plate, and paper towel before heating the pan. · 5 min
What to look for: Everything is measured and within reach.
Toast the anchovies
Toast the dried anchovies in a dry skillet over medium heat for 2 minutes, stirring until they smell nutty and look a shade darker. · 2 min
What to look for: Anchovies look dry, lightly darker, and separated.
Clear loose powder
Tip the anchovies onto a paper towel lined plate and shake off loose powder so the finished banchan tastes clean and crisp. · 1 min
What to look for: Fine powder is left on the paper towel.
Sizzle the garlic
Heat vegetable oil in the skillet, add garlic, and stir for 30 seconds until fragrant but still pale. · 1 min
What to look for: Garlic bubbles gently and stays pale.
Bubble the glaze
Stir soy sauce, sugar, and corn syrup in the small bowl, then pour the glaze into the skillet and let it bubble for 30 seconds. · 2 min
What to look for: Glaze is glossy with small even bubbles.
Coat the anchovies
Return the anchovies to the skillet and toss quickly until every piece is shiny and the glaze clings without pooling. · 2 min
What to look for: Anchovies are evenly glossy with no wet sauce in the pan.
Finish with sesame
Finish with sesame oil and sesame seeds, toss once more, and spread on a plate so the coating sets crisp. · 2 min
What to look for: Seeds cling to the shiny anchovies.
Serve the banchan
Serve at room temperature as a small side dish with rice, keeping the anchovies loose rather than packed down. · 1 min
What to look for: Anchovies sit in a loose, glossy pile.

Nutrition (per serving)

kcal	120
Protein	10 g
Carbohydrates	7 g
of which sugars	3 g
Fat	6 g
of which saturated	1 g
Fibre	0 g
Sodium	791 mg

Nutri-ScoreD

Allergens

Contains: fish, soybeans, gluten, sesame, soy

Storage and reheating

Fridge: up to 7 days
Freezer: not recommended
Warm briefly in a dry skillet over low heat for 1 minute to restore crispness, or serve chilled from the refrigerator.

Ingredient substitutions

Anchovy

Small dried anchovy: Use the smallest dried anchovies available for the most traditional crisp texture.

Soy sauce

Salt: Use only if soy sauce is unavailable, adding a few drops of water to help the glaze dissolve.

Sugar

Corn syrup: Adds more shine and a slightly stickier coating.

Corn syrup

Sugar: Dissolve it well in the soy sauce before adding to the pan.

Vegetable oil

Sesame oil: Use gently because sesame oil browns faster and tastes stronger.

Sesame oil

Vegetable oil: Keeps the texture but removes the toasted sesame aroma.