Introduction

Myeolchi-garu (멸치가루) is dried anchovy powder, one of the simplest “natural seasonings” in Korean home cooking. Instead of simmering whole myeolchi for 15 minutes to make stock, cooks stir a spoon of the powder straight into soups, stews and side dishes. It is popular with busy families and is often used in baby food and for kids’ meals because it adds savory flavor and calcium without stock cubes.

Myeolchi-garu at a Glance

Quick facts

• What it is: finely ground dried anchovies used as an instant stock and seasoning
• Main ingredients: dried anchovies (heads and guts removed), sometimes blended with dried kelp or shrimp
• Taste: savory, briny, toasty and lightly fishy
• Main uses: doenjang-guk, kimchi jjigae, stir-fried vegetables, namul, gyeran-jjim, porridge

What is Myeolchi-garu Made Of?

It is made from medium-size dried anchovies meant for stock (dasi-myeolchi). The heads and dark guts are removed because they taste bitter, then the fish are dry-roasted in a pan to drive off moisture and fishy smell, cooled and ground to a fine powder. Many families blend in a little dried kelp (dasima), dried shrimp or shiitake for more depth.

Types of myeolchi-garu

• Plain anchovy powder: 100% dried anchovy.
• Anchovy-kelp blend: anchovy with dasima for a rounder stock flavor.
• Mixed natural seasoning powder: anchovy, shrimp, shiitake and kelp together.
• Homemade powder: roasted and ground in a blender, made in small batches.

What Does Myeolchi-garu Taste Like?

It tastes like a concentrated version of anchovy broth: salty-sea savory with a toasty edge from roasting. In a finished soup it reads as “deep” and “homemade” rather than fishy. Because the fish itself stays in the dish, the flavor is a bit stronger and slightly grainier than strained stock.

Popular Korean Dishes That Use Myeolchi-garu

Sigeumchi doenjang-guk

Light spinach and soybean paste soup. Recipe below.

Kimchi jjigae

A spoonful replaces anchovy stock in quick weeknight kimchi stew.

Aehobak bokkeum

Stir-fried Korean zucchini seasoned with salted shrimp or anchovy powder.

Gyeran-jjim

Fluffy steamed eggs with a pinch of powder mixed into the water.

Easy Sigeumchi Doenjang-guk Recipe (Serves 2–3)

Ingredients

• 4 cups (950 ml) water
• 1 tbsp myeolchi-garu
• 2 tbsp doenjang (Korean soybean paste)
• 5 oz (150 g) spinach, washed well and cut in half
• 1/4 onion, sliced (optional)
• 1 tsp minced garlic
• 1 green onion, sliced
• Soup soy sauce or salt, to taste

How to make myeolchi-garu at home

• Remove the heads and guts from 1 cup of medium dried anchovies.
• Dry-roast them in a pan over medium-low heat for 3–4 minutes, stirring, until crisp and fragrant.
• Cool completely, then grind in a blender or spice grinder and sift out any large bits.

Instructions

1. Bring the water to a boil in a pot and stir in the myeolchi-garu. Simmer 3 minutes.
2. Dissolve the doenjang through a small strainer or ladle into the pot so there are no lumps.
3. Add the onion and garlic and simmer 3–4 minutes.
4. Add the spinach and cook just 1–2 minutes until wilted.
5. Taste, season with a little soup soy sauce or salt if needed, add the green onion and serve hot with rice.

Tip: Doenjang is already salty, so add myeolchi-garu and doenjang first and only season with salt at the very end.

Where to Buy Myeolchi-garu

United States

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Amazon
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H-Mart
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Canada

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Europe

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How to Store Myeolchi-garu

Keep the powder in an airtight jar away from moisture. Homemade powder is best stored in the refrigerator for up to 1 month or in the freezer for up to 3 months, since the oils in the fish can go rancid. Store-bought powder follows the label; refrigerate after opening. If it smells sour or musty, throw it out.

Myeolchi-garu FAQ

Can I use myeolchi-garu instead of anchovy stock?

Yes. About 1 tablespoon of powder per 4 cups of water gives a light everyday stock. The powder stays in the soup instead of being strained out.

Why remove the anchovy heads and guts?

The guts are bitter and the heads can make the powder murky in flavor. Removing them gives a cleaner, sweeter taste.

Is anchovy powder the same as fish sauce?

No. Anchovy powder is simply dried fish ground up, while aekjeot is a fermented, salted liquid with a much stronger flavor.

Is myeolchi-garu salty?

It is mildly salty because dried anchovies are boiled in salted water before drying, but much less salty than stock cubes.

Conclusion

Myeolchi-garu is an easy, natural shortcut to the savory base of Korean soups and side dishes. Make a jar once and you will reach for it all week. When you have more time, compare it with a classic anchovy-kelp broth or a pot of doenjang jjigae.