Myeolchi-bokkeum

Tiny dried anchovies stir-fried to a crunchy, sweet-savory glaze with peanuts and sesame.

Myeolchi-bokkeum is one of the most enduring and practical banchan in the Korean arsenal, a tiny but mighty side dish that delivers protein, calcium, and a satisfying crunch that contrasts beautifully with the softness of rice and other cooked banchan. Small dried anchovies are dry-toasted first to crisp them slightly, then tossed in a hot pan with soy sauce, sugar, garlic, and gochujang or honey until a sticky, caramelized glaze coats every little fish. Peanuts or almonds are often added for extra crunch and richness, and a final shower of sesame seeds seals the nutty aroma. Because the finished dish keeps well for several days in the refrigerator without losing its texture or flavor, myeolchi-bokkeum is a classic prep-ahead banchan that Korean home cooks make in large batches at the start of the week. Children across Korea grow up eating this as a school-lunch banchan, and many adults remember it as one of the flavors most strongly associated with their school years.