Myeolchi-gui

Small dried anchovies dry-toasted on a skillet until crispy and aromatic, served as a crunchy banchan.

Myeolchi-gui is one of the humblest yet most beloved everyday banchan in Korea, transforming the tiny dried anchovies that fill every fish market basket into a crunchy, intensely savoury accompaniment to white rice. The cooking method is deceptively simple — the dried fish are tossed in a dry pan or on a grill until they turn golden and fragrant, then often finished with a drizzle of sweet soy glaze and a scatter of toasted sesame seeds. Anchovies have been central to Korean cooking for centuries, used primarily to make the stock (myeolchi-yuksu) that forms the backbone of most Korean soups and stews, and grilling or pan-toasting them is the most direct way to enjoy them as a standalone dish. Children in Korea grow up eating myeolchi-gui as part of the banchan spread at every lunch and dinner, and the dish is credited by nutritionists and Korean mothers alike with providing calcium for strong bones. The small size means the bones are eaten whole without any concern — they are so fine that they dissolve easily and add to the calcium content. Regional variations along the southern coast favour larger anchovies from the Namhae area, which develop a meatier texture when grilled.