Myeolchi bokkeum is a classic Korean banchan consisting of stir-fried dried baby anchovies coated in a sweet-spicy-savory glaze. Served at cool room temperature, this side dish is light and refreshing, perfect alongside spicy Korean barbecue, hot and cheesy fire chicken, a hearty bossam spread, or as part of any simple weeknight dinner. (It’s also a very good snack for any time of day.)
This recipe comes together in minutes, and the glazed anchovies keep quite well in the fridge. So while it’s ideal for serving alongside a full Korean meal, it’s also perfect for sprucing up a desk lunch, as a snack with drinks, or just to tide you over before dinner.