Stir-fried dried anchovies and peanuts

Myeolchi-ttangkong-bokkeum 멸치땅콩볶음

Who wouldn’t like something sweet, crunchy, & nutty?! Today’s recipe, myeolchi-ttangkong-bokkeum is exactly that: stir-fried dried anchovies and peanuts. It tastes like a sweet, salty, crunchy snack.

This is one of the most common and popular side dishes for Korean lunch boxes (dosirak), and almost every family has its own recipe for it. Sometimes chopped green chili peppers are added, to make it spicy or Korean gochujang (hot pepper paste) is added. If you want to add hot pepper paste, just add 1 tablespoon hot pepper paste to the seasoning sauce.


This version includes peanuts because I found out the crunchy and nutty peanuts are something special. You have a peanut allergy? Then you can leave them out or replace them with your other favorite nuts such as sliced almonds, walnuts, and/or pecans. If you skip the peanuts, the dish name will change to myeolchi-bokkeum because ttangkong (peanuts in Korean) is removed. : )

In the old days, myeolchi-bokkeum tended to be saltier because we added more soy sauce or hot pepper paste, but I use less salt for this version. It still tastes a little salty because the dried anchovies by themselves are a little salty.

This is a kind of mitbanchan, or preserved side dish, that you can keep in the fridge for up to one month. Like I do in the video, you can make it ahead of time and then take it out and combine it with different side dishes and rice to quickly make a well-balanced, delicious meal. You can serve it as a side dish with rice and also it will be a good side dish for beer!




  1. Put the dried anchovies in a colander. Shake and toss them so that the smallest bits and broken pieces fall through.
  2. Combine the soy sauce. water, sugar, and rice syrup in a small bowl. Mix well.
  3. Heat a skillet over medium high heat and add vegetable oil. Add the garlic and stir with a wooden spoon for 10 seconds.
  4. Add the anchovies and peanuts. Turn the heat down to medium and stir for a few minutes, until the peanuts and anchovies turn light brown and crunchy. 
  5. Push the anchovies and peanuts to the edge of the skillet. Remove from the heat and add the seasoning mixture to the cleared out-spot. The skillet will still be plenty hot enough, so gently stir the seasoning with a wooden spoon until is starts bubbling.Myeolchibokkeum (Stir-fried anchovies and peanuts: 멸치볶음)
  6. Mix the seasonings with the anchovies and peanuts until they are well coated.
  7. Stir in the sesame oil and sesame seeds.Myeolchibokkeum (Stir-fried anchovies and peanuts: 멸치볶음)
  8. Serve right away with rice, or let it cool down and transfer the anchovies to an airtight container. You can keep them in the refrigerator for up to 1 month.Myeolchibokkeum (Stir-fried anchovies and peanuts: 멸치볶음)Myeolchibokkeum (Stir-fried anchovies and peanuts: 멸치볶음)


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  1. Dear Maangchi,

    Thanks for posting the recipe for myulchi bokkeum. Several years ago, when I lived in Vietnam, my grandmother made this for me everyday. It’s still one of my favorite dishes and to watch your video brings back good memories!

    Hope you’re settling well in your new home. I live in New Jersey, but often go to New York. I can’t wait to have the opportunity to meet you personally!

  2. Maangchi New York City joined 8/08 & has 12,049 comments

    oh, did u request it? I’m glad to hear that!

  3. Oh Maangchi, thanks so much! I’m one of those who asked you to show us how to make dried anchovies side dish :) Now I got 2!!! :)) I will try them when I get the anchovies :)

  4. Maangchi New York City joined 8/08 & has 12,049 comments

    No, you don’t have to use corn syrup if you don’t have. Sugar is enough.
    A little bit of corn syrup helps this dish look shiny.

    Amazing! You tried out all the recipes? Busy busy cooking. : )

  5. Hi Maangchi,

    I was wondering – is it necessary to have corn syrup for this dish to turn out? Thanks!

    ps: I’ve tried making your jeon, kimbap, jia jang myung, duk bok ki, kimchi and cucumber kimchi.. and they all turned out great..thanks! Liz

  6. Maangchi New York City joined 8/08 & has 12,049 comments

    I’m glad about your successful myulchi bokkeum. Thanks!

  7. I’ve tried your myulchi bokkeum recipe and its really delicious!

    Thanks Maangchi!

  8. Maangchi New York City joined 8/08 & has 12,049 comments

    I was going to mention it!
    Yes, it will go with beer! : )

  9. My first thought was that the spicy version must be good with ice cold beer!!! Do pp eat it as a beer snack?

  10. Maangchi New York City joined 8/08 & has 12,049 comments

    ok, I will try to post more side dishes. Thanks

  11. Maangchi, can you please post more side dishes videos/recipes? I don’t have anything specific in my mind, but I really enjoy those side dishes whenever I eat at a Korean restaurant.

  12. Maangchi New York City joined 8/08 & has 12,049 comments

    Most korean are using vegetable oil, but I like to use olive oil. ; )
    When I visited Korea recently, I found that grape seed oil is popular these days

  13. Dear Maangchi, It’s so interesting that you use olive oil for Korean dishes. “Authentic” doesn’t always trump “exciting and delicious.” However, I was wondering what people typically use in Korea. Is olive oil readily available there? Are there other East Asian oils tastier than veggie that can be used?

  14. Maangchi New York City joined 8/08 & has 12,049 comments

    Hi, James,
    You can use less sugar and corn syrup if your myulchi bokkeum is too sticky.

  15. Maangchi, when I make this (someone else’s recipe but with sugar also) it becomes all stuck together and hardens like a solid block when it cools. I will try your method and tell you how it goes.

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