Do I need to clean the dried anchovies?

The small ones used here do not need cleaning. Larger anchovies, the kind used for soup stock, should have their heads and dark innards removed.

What can I use instead of shishito peppers?

Thinly sliced jalapenos with the seeds removed, or sliced green bell pepper for no heat at all.

Myeolchi Bokkeum (Stir-Fried Anchovies with Shishito Peppers)

Tiny dried anchovies toasted until crisp, then stir-fried with garlic and blistered shishito peppers in a sweet soy and honey glaze with a pinch of gochugaru. A classic banchan; serves 4 to 6.

Dairy-free Low-carb

Contains: fish, wheat, soy, sesame. Based on the ingredients as written; check package labels, which can change.

Prep 10 min
Cook 12 min
Total 22 min
Yield 4 to 6 servings as a side
Heat 🌶🌶 Medium

Updated October 25, 2026

Stir-fried anchovies with shishito peppers, garlic and sesame seeds in a white bowl

Myeolchi bokkeum is a fixture of the Korean lunchbox and dinner table: crunchy little dried anchovies coated in a glossy, sweet and salty glaze. It sounds unusual, but the anchovies taste more toasty than fishy, a little like a savory caramel-coated snack.

Shishito peppers and sliced garlic make it a heartier side dish. It keeps for a week in the refrigerator and is served cold or at room temperature, so a batch goes a long way.

Instructions

Toast the anchovies. Put the anchovies in a dry skillet over medium heat and toast for 2 to 3 minutes, stirring, until fragrant and crisp. Tip them into a fine strainer and shake to remove the dust and loose bits.
Mix the glaze. Stir together the soy sauce, mirin, sugar, water and gochugaru. Keep the honey separate.
Cook the garlic and peppers. Heat the oil in the skillet over medium heat. Add the garlic and cook for 1 minute, then add the shishito peppers and cook for 3 to 4 minutes, stirring, until they are bright green and lightly blistered.
Glaze. Return the anchovies to the pan and pour in the glaze. Stir constantly for 1 to 2 minutes, until the liquid is almost gone and everything is glossy.
Finish. Turn off the heat and stir in the honey, sesame oil and sesame seeds. Spread on a plate to cool so the anchovies stay separate and crisp.

Nutrition per serving (estimated)

140Calories

11 gCarbohydrates

1 gFiber

10 gNet carbs

5 gProtein

9 gFat

Estimated per serving, based on 5 servings (the recipe serves 4 to 6 as a side), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Low-carb Dairy-free

Tips

Adding the honey off the heat keeps the anchovies crunchy; cooking it hardens the glaze into clumps.
Look for the smallest dried anchovies, about 1 inch long, sold in the refrigerated or freezer section of Korean markets.
Store in a covered container in the refrigerator for up to 1 week.

Questions about this recipe

Do I need to clean the dried anchovies?: The small ones used here do not need cleaning. Larger anchovies, the kind used for soup stock, should have their heads and dark innards removed.
What can I use instead of shishito peppers?: Thinly sliced jalapenos with the seeds removed, or sliced green bell pepper for no heat at all.

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