Myeolchi refers to anchovies, a staple ingredient in Korean cuisine. These small, silver fish are used in a variety of ways — from seasoning broths to making side dishes — and are loved for their bold umami flavor and versatility

• Flavor: Savory, salty, and deeply umami-rich

• Forms Used:

  • Dried (건멸치): Used to make broth (myeolchi yuksu) or stir-fried into side dishes

  • Stir-fried (볶음멸치 / Myeolchi Bokkeum): A popular banchan made by sautéing dried anchovies with soy sauce, sugar, garlic, and sometimes nuts or chili

• Nutritional Value: High in calcium, protein, and omega-3s