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. Raspberryhk SG joined 8/10 & has 1 comment

    Hello Maangchi,

    Can I check if the anchovy needs to be wash and drain prior to stirfry? The anchovy is not clean to be cooked immedidately. Or should I get only from Korean supermarket? Thank you..

  2. mskmouse Singapore joined 8/10 & has 1 comment

    My first attempt in making a Korean side dish. :) Turned out really well and best of all, it was easy to make! My hubby is polishing off the bowl of anchovies (or ikan bilis in Singapore)even as I am typing this comment. haha…

    Thanks Maangchi! I love your recipes. :)

  3. msv1976 NYC joined 8/10 & has 1 comment


    Just made this tonight and it was awesome. I guess I will have to make bigger batches as I almost ate the whole thing. Thank you for demonstrating this. My friend’s mother used to make this when I was little and I have never been able to figure out how to do it until now.

  4. miley joined 8/10 & has 1 comment

    Hi Maangchi I was wondering if I can replace corn syrup with honey syrup?

  5. Jean Philippines joined 6/10 & has 3 comments

    Hello Maangchi, i tried the spicy anchovy side and its so delicious. my husband likes it very much..thank you,thank you so very much..take care and God bless you.:)

  6. KKVL Belfast, joined 4/10 & has 15 comments

    thanks loads for the recipe maangchi! i’ll be taking this recipe home with me to malaysia to try…anchovies are a lot cheaper and the variety is wider compared to belfast =)

    fingers crossed my family will like it ^^

  7. maangchi if i have the large anchovy for stock how do i keep them and do they go bad? this recipe looks very good i hope to make it soon.

  8. tsirhcevoli USA joined 3/10 & has 24 comments

    Hi Maangchi!
    Your myulchibokkem is so good we made a mountain of myulchi and about 15 minutes later, I have eaten most of it!!! :)

  9. LisaL USA joined 9/09 & has 19 comments

    I just made this a few mins ago (both of them), and it is SO yummy. Almost burned my tongue as I was picking at it right out of the pan lol.

  10. Jasmine& has 1 comment

    Hi Maangchi,

    I really love the recipes you provided. By the way, is it possible to teach us how to make Lotus Root banchan (연근정과). I really love that whenever I go to a Korean restaurant! :)

  11. Dear Maangchi,
    I’ve tried out this dish 3 times today, although the first was a failure though.. because I am a beginner in cooking, i can’t manage the time well when putting in the different ingredients for the sauce and in the end it burned. Well, i manage to solve the problem by mixing all the sauce ingredients in a bowl beforehand. The second and third try was totally awesome! me and my mum get really addicted to it! we tried to cook the anchovies longer to make it taste crispier. Instead of corn syrup, i used honey instead. really hope to try out more of your other recipes. Thanks :)

  12. I tried making this recipe last night and I loved it! It was easy, very quick and delicious! Thanks Maangchi for posting all these recipes! I have been spreading the word about you in Chicago. I hope you will have a cooking class in Chicago in the future.

  13. you are freakin awesome. i love all your recipes!

  14. hi maangchi,
    is it possible to substitute the corn syrup for something else? if so what can i substitute it with? thanks so much

  15. I made this recipe, and this recipe reminded me of taegu – the kind my great grandmother use to make :) It brought back many good memories of Hamane sitting on the kitchen floor making taegu.

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