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. adamchrissy UK joined 6/17 & has 2 comments

    Can you eat dried anchovies as they are as a snack or do you need to cook them in some way? What are all the nutritional values of eating dried anchovies as they are?


  2. neithj joined 8/15 & has 3 comments

    I have a finned fish allergy (but *not* a shellfish allergy) and would love to be able to make myself small fishless batches of the meals I make for my family. I’d love to know of an alternative that would help flavor dishes like your steamed shishito peppers and stews for my personal serving. With kimchis I substitute jars of the tiny baby shrimp for fish pastes and nobody seems to mind at all :)

    My husband is Korean, I’m not, but my family joins us for large holiday meals as well as random meals when we’re in the mood to cook a little bit more or have special requests. We are in Massachusetts and have a full size Hmart almost an hour from home that I go to but there are some other Asian supermarkets in the area if there are alternatives from other cultures, nowhere near the abundance of food markets that NYC or CA have though! :) Thanks!

  3. xiaomei88 Dallas joined 7/13 & has 3 comments

    How long can the anchovies be kept in the freezer ?????

  4. Vjnoi joined 11/15 & has 1 comment

    Bonjour Maangchi !

    I really love your website and recipes, they’re great !
    I wanted to ask you if there could be any vegeterian subsitute for dried anchovies ?
    Have a wonderful day.

  5. DeeFresh21 Texas joined 3/14 & has 1 comment

    Hello Maangchi !

    My nearby asian market only carries anchovy stock powder (it also contains Bonito). Can this also be used successfully in the recipes you posted?

    I tried making a stock with the powder but was doubtful how much to use so it will equal the anchovies you use.

  6. GooNi43 Davao, Philippines joined 2/14 & has 2 comments

    hi maangchi!
    i want to ask.
    Once the anchovies are used, are you throwing it after?
    like when you make broth, what do you do after using it?

  7. KrynauwOtto2 Pretoria, South Africa joined 9/13 & has 54 comments

    Hi Maangchi,
    I just bought a pack of medium dried anchovies and today while looking at it,the expiration date was 2012.09.09 I’m very disappointed! :(
    Do you think its still edible?

  8. FrodoBaggins Toronto joined 9/13 & has 1 comment

    Hi Maangchi,

    Just got back from a month on the Korean Peninsula and I must say Korean cuisine is now one of my favourites! I have a question about large myeolchi. Is it really necessary to remove bones, heads and guts when cooking it (ie. For sundubu jigae and myeolchi bokkeum)? I remember the heads were always present and there was a crunchy texture (which I thought were bones) when I had myeolchi bokkeum as a banchan.

    Thanks, and am looking forward to trying out tons of your recipes in the future!


  9. fitXmom Florida joined 5/12 & has 21 comments

    I bought a bag of anchioves but it doesn’t say “dried”. Are they also okay for the broth for ddukbokki? They are not fresh either, they feel hard. I took a picture and I can post it. Where can I post the picture?

  10. seovero Hangzhou, China joined 6/11 & has 1 comment

    Hi Maangchi. I really appreciate all the recipes you show us and I’ve done somee of them! It was heaven ^_^. I wanted to ask about the anchovies, because back in my place, we rarely have korean groceries store, and it was far away. so I went to some market to find those anchovies. but they sell 2 kinds of dried anchovies, salty and unsalty. which one should I use?

  11. Foodnerd Burlington, VT joined 6/11 & has 2 comments

    I love your website!. I accidentally bought the small anchovies instead of the big ones (I should have read this page before shopping!) Do you think I could still make stock with them if I used a large enough quantity?

  12. burger joined 4/11 & has 1 comment

    How do you store the dried anchovies after you have opened the package? How about dried kelp and dried shitake mushrooms? I’m asking in reference to your soondubu video… ^^ Thank you!

  13. heykay15 Bodega Bay, CA joined 10/10 & has 2 comments

    are you able to substitute japanese “dashi” instead of using dried anchovies to make fish stock?

  14. munchkinxx joined 7/10 & has 1 comment

    Hi Maangchi,

    How do you gut a dried anchovy? TIA!

  15. azie boo malaysia joined 3/10 & has 4 comments

    maangchi..i cant get kelp for soondubu..so what can i use to subsitute the kelp..i really want to make this soondubu!thanx you.

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