Dried anchovies

Mareun-myeolchi 마른멸치

Dried anchovies are sold in plastic bags or boxes, sorted by size.

Smaller anchovies (mareun janmyeolchi 마른 잔멸치) are used in stir-fries and toasted whole with soy sauce and chili paste to serve, bones and all, as a side dish with rice or as a snack. Large anchovies (gukmulyong mareunmyeolchi 국물용 마른멸치), around 3½ inches long, are used to flavor soups and stews.

Store in a zipper-lock bag or airtight container in the freezer for up to 1 year. Before using larger anchovies, remove the heads and guts (the black innards).

dried anchovies

Personally I like to eat the larger dried anchovies by themselves (after removing the heads and intestines, or course : )). I dip them in hot pepper paste and eat them with rice. Very delicious! The tiny bones of myeolchi contain a lot of calcium and are really good for you.


Medium dried anchovies on the top shelf, and large anchovies on the lower shelf

Tiny little anchovies
dried anchoviesmyulchi

Large dried anchovies



Recipes that use dried anchovies (mareun-myeolchi):



  1. MGTOB Chicago joined 2/10 & has 3 comments

    New to the site, and first off thank you for all the inspiration :-) secondly, I was wondering what a good substitute for dried anchovies would be. I am allergic to fish :-( thanks so much!

  2. 크리스& has 1 comment

    When I was in Korea, we ate this for breakfast..So delicious!

  3. I seem to have a problem making stock out of dried anchovies (I use exactly the same brand as on the bottom photo on this page). I have made stock out of these before and it always turned out great, really deep fishy taste, but today I tried to make stock but I tasted only water! I thought ‘hm perhaps I put too much water and too little anchovies’ so I gutted some more anchovies and put them in. But the stock only tasted slightly salty and a bit bitter, and not at all delicious as I remember it. Cooking it for a longer time didn’t help.

    Did I do something wrong, for example perhaps I accidently left a gut in on an achovy (but why would all the taste be ruined because of one gut…) Or are the anchovies spoiled or is it just me? I always try to remove head and guts and I always store anchovies in the freezer, but maybe I did not gut well enough… I’m really very concerned about this, so any help would be appreciated.

  4. Lora& has 3 comments

    Good day Maangchi!
    Thanks a lot for sharing these wonderful recipes! I love anchovies very much and in order to keep me updated, I read blogs about them and any ideas how to cook them – and good thing I found yours! Thanks!

  5. chicken salad& has 3 comments

    Yes, I recall this treat – anchovies with tomato sauce is HEAVEN – a very rare flavor!

  6. Hello, I have a question.
    I couldn’t find whole dried anchovies, so I bought dried anchovies powder from the korean shop. It works very well for stocks, but I think I have problems with amounts.
    Let’s say: a tiny teaspoon of anchovies powder equals “?” whole dried (medium or large) anchovies? One? One and a half?
    Don’t want the exact correspondance, just an approximate one.
    Thank you!

  7. D& has 43 comments

    Maangchi: Can dried anchovies be substituted with dried sardines? I see a lot of dried sardines from tiny- to large-size sardines, sold in packages next to the anchovies. The Korean store that I go to does not sell packages of TINY dried anchovies – the tiny dried anchovies are only sold in the freezer section in boxes for $16.00. I want to make the stir-fried dried anchovies, but don’t want to buy such large quantity of anchovies making this for my first time. What do Koreans used the sardines for and which tastes better? Thanks for answering all my questions.

    • Maangchi New York City joined 8/08 & has 12,051 comments

      I always stock 2 kinds of dried anchovies in the freezer: small and large. Small anchovies are used for myulchi bokkeum and large ones are used for stock.

      • D& has 7 comments

        But what about sardines? Can dried sardines be used in place of dried anchovies?

        • Maangchi New York City joined 8/08 & has 12,051 comments

          no, sardines are not used to make stock. I have never seen dried sardines at a Korean grocery store.

          • D& has 43 comments

            Maangchi: Two Korean markets I shop at have packages of both dried sardines and dried anchovies. I was confuse because you have already mention that Koreans do not use dried sardines in their cooking and only use dried anchovies.

            Well, today I ask the owner of one Korean market I shop at, how do Koreans used packages labeled “dried sardines.” The owner replied that both packages contains the same dried anchovies. The Japanese brand label their packages as “dried sardines” even though the packages contains dried anchovies. The Korean brand label their packages as “dried anchovies.” So I am no longer confuse.

    • Maria& has 2 comments

      I had this problem as well. I actually bought the same package of dried anchovies that Maangchi has pictured above that the two asian food stores I went to labeled as sardines. It was very strange. I asked the woman working in the store if they were the right item for making stock for Korean soups and she said they were. I don’t know why they label them as sardines! Must have been a mistake.

  8. Maangchi New York City joined 8/08 & has 12,051 comments

    Check my kongnamulguk (soybean sprout soup)recipe where I’m showing how to clean dried anchovies’gut.

  9. CG& has 2 comments

    Same like “D”, I too don’t have the nerve to remove anchovy’s intestines. Where are their intestines anyway? Can I replace it with fish sauce instead? I want to make Dukbokki.

    • D& has 43 comments

      CG: It’s not so bad to remove the intestine afterall. If I can do it (which I didn’t want to at first), anyone can do it. Just pull the head off the anchovies and you will see a dried black glob closed to where the head was removed. It only takes seconds to do that. I was a bit squeemish at first, but I do it all the time now. It really does make a difference to used dried anchovies in the soup stock. It makes the soup stock taste authentically good. Just do it! I love Maangchi’s soybean sprout soup and I make it all the time. It’s so healthy and good.

  10. D& has 1 comment

    I went to an Asian store this weekend and saw the dried anchovies, both large and small sizes. It was not very expensive and I wanted to purchase it for the soybean sprout soup. After looking at it, my nerve could not stand the thought of removing he head and intestines so I did not purchase the anchovies. was. How important is the anchovies in the soybean sprout soup? Will the soup taste fishy tasting (like bottled fish sauce)? Matter of fact, for the soybean soup, since my nerve cannot overcome the sight of the large anchovies, can I use canned chicken broth for the soup and add fish sauce?

    • Maangchi New York City joined 8/08 & has 12,051 comments

      haha,”my nerve can’t overcome the sight of the large anchovies” cute! I would like to clean them for you!

      Some people don’t use dried anchovies in soybean sprout soup because they are not accustomed to the flavor of dried anchovies. Just skip it then. For me, I always use dried anchovy in the soup.

  11. hii
    where i live only smallest size of anchovy is available this time
    is it good for stock for example for 1 cup how much i have to use..?

  12. Rose& has 1 comment

    I was watching your video on making tofu stew and you were removing the heads and intestines of the anchovies. Could you tell me how to remove the intestines? Do I just take out the entire silver lining thing? You did too fast in the video that I couldn’t see probably.


  13. Maangchi New York City joined 8/08 & has 12,051 comments

    Was it too fishy? Then use fewer dried anchovies next time. Large dried anchovies are good for stock.

  14. Shelley& has 3 comments

    Hi Maangchi!

    I tried making your soondubu jigae with small anchovies, but it ended up really fishy!! I was wondering if this was because I didn’t remove the head and intestines??


  15. Maangchi New York City joined 8/08 & has 12,051 comments

    I remove the heads and intestines of large dried anchovies before using them. (check out my tofu doenjang jjigae video)

    However, if you make only stock using dried anchovies, you can use heads, too.

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