Korean Myeolchi-bokkeum, Stir-Fried Anchovies with Almonds

📍 Where this dish comes from: Seoul · Gwangjang Market
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Myeolchi-bokkeum is a crunchy, sweet-and-salty side dish made from tiny dried anchovies glazed in a sticky sauce. It is a lunchbox staple across Korea and one of the best sources of calcium on the table. Toasted almonds add even more crunch, and allulose replaces the usual syrup.

Per serving: 109 calories · 1 g net carbs · 10 g protein · 7 g fat (calculated from the ingredients)

What You’ll Need

Korean Myeolchi-bokkeum, Stir-Fried Anchovies with Almonds

Myeolchi-bokkeum is a crunchy, sweet-and-salty side dish made from tiny dried anchovies glazed in a sticky sauce. It is a lunchbox staple across Korea and one of the best sources of calcium on the table. Toasted almonds add even more crunch, and allulose replaces the usual syrup.

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Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Course: Appetizer

Cuisine: Korean

Servings: 6 servings

Calories: 109kcal

Ingredients

• 1 1/2 cups small dried anchovies (about 3 ounces)
• 1/3 cup sliced almonds
• 1 tablespoon avocado oil
• 2 cloves garlic minced
• 1 tablespoon soy sauce
• 2 tablespoons allulose
• 1 tablespoon water
• 1 teaspoon toasted sesame oil
• 1 teaspoon toasted sesame seeds

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Instructions

• Put the anchovies in a dry skillet over medium-low heat and toast, stirring, for 2 to 3 minutes until crisp and fragrant. Shake them in a sieve to remove any dust and loose bits.
• Toast the almonds in the same pan for 2 minutes until golden. Set aside with the anchovies.
• Heat the avocado oil over low heat, add the garlic and cook for 30 seconds. Add the soy sauce, allulose and water and simmer until bubbling and slightly thick, about 1 minute.
• Return the anchovies and almonds to the pan and toss quickly to coat. Turn off the heat.
• Stir in the sesame oil and sesame seeds. Spread on a plate to cool completely so the glaze sets.

Notes

Work on low heat once the sauce goes in; the glaze can scorch quickly. Cooling the anchovies spread out on a plate keeps them crunchy instead of clumping. Store in an airtight container in the fridge for up to 2 weeks.

Chef's Tip: Add a few whole dried red chilies or a teaspoon of gochugaru with the garlic for a spicy version.

Keto Swap: Korean cooks use mulyeot (rice syrup) or corn syrup for the shiny glaze. Allulose is the best keto replacement because it thickens and caramelizes like real syrup.

Success Tip: Kids who are wary of fish often love these as a crunchy snack. Serve them with cauliflower rice or straight from the bowl.

Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 109kcal | Protein: 10g | Fat: 7g | Fiber: 0.8g

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About This Dish

Myeolchi are small anchovies, and Korea has dried them for centuries to use in broths and side dishes. Because they are eaten whole, bones and all, they are an excellent source of calcium, and Korean parents often pack them in children’s lunchboxes for that reason. The smallest anchovies are prized for side dishes, while larger ones are used to make stock. Gift boxes of premium dried anchovies are a popular present during the Lunar New Year and Chuseok holidays. Myeolchi-bokkeum is one of the first banchan many Korean home cooks learn to make.

This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 2: Snacks & Banchan (Gwangjang Market). See all Korean recipes