Introduction

Myeolchi (멸치) are small dried anchovies widely used in Korean cooking. They are an essential ingredient for making Korean anchovy broth, which forms the base of many soups and stews.

In addition to broth, dried anchovies are also used in stir-fried side dishes and snacks. Because of their strong umami flavor and high nutritional value, myeolchi have been an important ingredient in Korean cuisine for generations.

Korean households often keep dried anchovies as a pantry staple because they can instantly add depth and flavor to many dishes.

Myeolchi at a Glance

• What it is: Korean dried anchovies
• Main ingredient: small anchovies that are briefly boiled, then dried
• Taste: salty, savory and rich in umami; nutty and crunchy when stir-fried
• Used in: anchovy broth for soups and stews, myeolchi bokkeum and noodle soups

What is Myeolchi Made Of?

Myeolchi are made from small anchovies that are caught in coastal waters and then dried. After harvesting, the fish are cleaned and boiled briefly before being dried.

These dried anchovies are rich in natural umami and are widely used in Korean home cooking.

Types of Myeolchi

Korean dried anchovies are sold by size, and each size has its own job in the kitchen.

Large Anchovies

Mainly used for soup broth. They are often labeled “for broth” or “for soup.”

Medium Anchovies

Used in braised dishes and spicy stir-fries with gochujang.

Small Anchovies

Tiny anchovies that are eaten whole and commonly stir-fried as side dishes.

What Does Myeolchi Taste Like?

Myeolchi have a strong savory and slightly salty taste with a deep umami flavor.

When used to make broth, they create a clean and rich soup base that enhances the flavor of many Korean dishes. When stir-fried, they develop a slightly nutty and crispy texture.

Because of their intense flavor, even a small amount of dried anchovies can significantly improve the taste of a dish.

Health Benefits of Myeolchi

Dried anchovies are highly nutritious and contain several important nutrients.

Rich in Calcium

Myeolchi are an excellent source of calcium because the small fish are eaten whole, including their bones.

High in Protein

Anchovies are rich in protein, which helps support muscle growth and overall body health.

Source of Omega-3 Fatty Acids

Like other oily fish, anchovies contain omega-3 fatty acids, which are linked to heart health.

Contains Important Minerals

Myeolchi provide minerals such as iron, phosphorus, and magnesium. Keep in mind that dried anchovies can be quite salty, so enjoy them in normal portions.

Popular Korean Dishes That Use Myeolchi

Myeolchi Guksu (Anchovy Noodle Soup)

Myeolchi guksu is a popular Korean noodle dish made with anchovy broth and thin wheat noodles. The soup is light but full of savory flavor.

Stir-Fried Anchovies (Myeolchi Bokkeum)

Myeolchi bokkeum is a popular Korean side dish made by stir-frying anchovies with soy sauce, sugar, and sesame oil. The full recipe is below.

Korean Soup Dishes

Many Korean soups such as kimchi jjigae, doenjang jjigae, and noodle soups use anchovy broth as a base, often made together with dasima (dried kelp).

Easy Myeolchi Bokkeum Recipe (Serves 4)

This sweet and savory anchovy stir-fry is one of Korea’s most popular banchan (side dishes). It takes about 10 minutes and keeps well in the fridge.

Ingredients

• 1 cup (about 50 g) small dried anchovies
• 1 tbsp cooking oil
• 1 tsp minced garlic
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp rice syrup, corn syrup or honey
• 1 tsp sesame oil and 1 tsp toasted sesame seeds
• A handful of almonds or walnuts (optional)

Instructions

1. Toast. Put the anchovies (and nuts, if using) in a dry pan over medium-low heat and toast for 2–3 minutes, stirring often. Shake them in a sieve to remove any dust.
2. Add garlic. Return the anchovies to the pan, add the oil and garlic, and stir-fry for about 1 minute until fragrant.
3. Season. Add the soy sauce and sugar and stir until the sugar melts and coats the anchovies.
4. Finish. Turn off the heat, stir in the syrup, sesame oil and sesame seeds, then spread on a plate to cool.

Tip: Add the syrup after turning off the heat and spread the anchovies out to cool; this keeps them glossy and stops them from clumping into a hard block.

Where to Buy Myeolchi

Look for “dried anchovies” in the dried seafood section of Korean grocery stores. Check the size on the package to match your recipe.

United States

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Amazon
https://www.amazon.com/s?k=korean+dried+anchovies

H-Mart
https://www.hmart.com/search?type=product&q=dried anchovy

Walmart
https://www.walmart.com/search?q=dried+anchovies

Canada

Amazon Canada
https://www.amazon.ca/s?k=korean+dried+anchovies

H-Mart Canada
https://www.hmart.ca

Europe

Amazon UK
https://www.amazon.co.uk/s?k=korean+dried+anchovies

Sous Chef
https://www.souschef.co.uk/search?q=dried+anchovies

Oriental Mart
https://www.orientalmart.co.uk/search?type=product&q=dried+anchovies

Asia Market
https://www.asiamarket.ie/?s=dried+anchovies

How to Store Myeolchi

Dried anchovies should be stored in an airtight container in a cool and dry place.

Because they can spoil if exposed to heat and humidity, many Korean households store dried anchovies in the refrigerator or freezer. Proper storage helps maintain their flavor and freshness for a longer time.

Myeolchi FAQ

Do I need to remove the heads and guts of dried anchovies?

For broth made with large anchovies, many cooks remove the dark guts, and sometimes the heads, because they can make the broth bitter. Small anchovies for stir-fries are usually eaten whole.

How long should I simmer anchovies for broth?

About 10–15 minutes is usually enough. Simmering much longer can make the broth fishy or bitter, so strain the anchovies out once the flavor is there.

Are Korean dried anchovies the same as canned anchovies?

No. Canned or jarred anchovies are salt-cured and packed in oil, while Korean myeolchi are boiled and dried. They are not interchangeable in Korean recipes.

Why is my myeolchi bokkeum hard?

The sugar or syrup was cooked too long. Add the syrup off the heat and spread the anchovies out to cool so they stay crisp but not rock-hard.

Conclusion

Myeolchi are Korean dried anchovies that play an essential role in Korean cooking. They provide rich umami flavor and are widely used for making broth and side dishes.

In addition to their culinary uses, dried anchovies also provide nutrients such as calcium and protein. Make the easy myeolchi bokkeum above, or use large anchovies for a classic anchovy-kelp broth and a pot of doenjang jjigae.