Stir-Fried Anchovies with Peppers

by MJ

Korean Stir-fried Anchovies ( Myulchi bokkeum) is a popular side dish that is salty, sweet and addictive! 

I used shishito peppers, which are available in most grocery stores but feel free to use your favorite peppers. 

You can use small or medium dried anchovies for this recipe which can found in the freezer section at a Korean market or online such as Amazon.  While you need to remove the heads / insides for the large anchovies, there’s no need to remove for small/ medium anchovies. 

Korean Stir-fried Anchovies with Peppers ( Myulchi bokkeum)

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1/2 lb Shishito Peppers, ends trimmed ( or sliced for smaller size) 
  • 1 Tablespoon cooking oil 
  • 2-3 garlic cloves, sliced or minced 
  • 1 cup small anchovies 
  • 2 Tablespoons soy sauce 
  • 1 Tablespoon rice wine or mirin
  • 1 Tablespoon brown / white sugar, honey or corn syrup 
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds


Wash the peppers and trim off the ends. (Optional- cut large peppers in half).

Heat the oil in a pan over medium heat.  Stir fry garlic and anchovies for 1 minute. ( this helps remove the fishy smell/taste)  Add the pepper, soy sauce and rice wine and stir fry for about 1 minute.  Add the sugar or honey and continue to cook for a few minutes until well combined. Stir in the sesame oil and seeds in the end. 


Can be stored in an airtight container for up to 5 days in the fridge.

Did You Make This Recipe?
Would love to see your dish! Tag me on Instagram at @lovekoreanfood_.

You may also like

Leave a Comment