Pescatarians rejoice! There is an umami-rich, flavour-boosting stock option 🤑 that’s entirely fish based (anchovies!). And if you’re leaning into the less meat-eating lifestyle and into Korean food, you’ll love this gross looking dried ingredient. Only 1 ingredient, simply dried, it’s preservation in its oldest form and the only thing you need to make a delicious base for countless Korean soup/stew dishes.

What is Myulchi?

Myulchi means dried anchovies in Korean. This dried ingredient is anchovies that have been washed and dehydrated with very little processing. It will be salty because anchovies live in seawater🌊. Here is an excellent write-up by The Michelin Guide, “The Humble Anchovy Triumphs as Korea’s Springtime Delicacy”.

How do you pronounce Myulchi?

멸치 “Myol-Chee”

How is Myulchi made?

Anchovy season in Korea is mid-March to May. Namhae is a coastal region in the southern part of Korea famous for its anchovy fisheries. Anchovies are a big part of the Korean diet which is why anchovy stock is a common broth used in its cuisine. The fish is washed and dried, a mechanical method with very little processing.

Is Myulchi healthy?

Dried anchovies are a regular part of the Korean diet, and children are taught to enjoy it from an early age. These little fish are rich in taurine which help heart and brain functions and lowers cholesterol. Calcium and phosphorous content help bone and tooth development, DPA and DHA (Omega-3 fatty acids) are good for the brain. But wait, there’s more! It also contains minerals like niacin (turns food into energy) and Vitamin B12 (healthy central nervous system). In short, Myulchi is incredibly healthy- if you do choose to munch on some out of the bag, just be aware of the sodium.

Everything in moderation, remember?

How do you use Myulchi?

Dried anchovies come in different sizes. The smaller ones don’t need any special handling- you can eat them as is as a crunchy, salty snack. You can dip them in Gochujang for a yummier salty snack (goes great with a cold one 🍺). You can cook them lightly with sugar (like this recipe for Myulchi and Peanuts from Maangchi) for a sweet-salty combo that’s a hit with the kiddos. You can also try a spicy recipe like this from Chopsticks and Flour.

The Myulchi we talk about here is the larger type though, which are ideal for making a flavourful stock. These larger sizes benefit from gutting and you may want to remove the heads as well to keep their beady eyes away. People do this to keep away a bitter aftertaste, but the whole fish is edible and I’ve tried both ways (gutting and not) and have to say I can’t really detect the difference.

Simply pinch or open up belly area and you will see the completely black portion- just remove that. Obviously, this is easier done with bigger anchovy- and if you can’t get at it, it means it’s too small and you don’t need to gut them.

My MIL will toast them whole (after gutting, but leaving heads on) and grind them- making DIY anchovy powder. It makes for an easy-to-use ingredient that just dissolves in water.

How do to store Myulchi?

It’s suggested to be kept in a cool, dry place. A dry cupboard will do just fine. Use a cute mason or glass jar to display your fishy friends! If you’re not using them nearly often enough, keeping them in the freezer will keep them for a long time.

We use it on a weekly basis, so unless we buy too much, we like to keep it handy in a drawer or cupboard for easy access.

What is a substitute for Dried Anchovies?

After all the health benefits of dried anchovies you want a sub for this incredible ingredient?! Joking aside, here are some substitutes for my vegan friends: Shiitake mushrooms, dried kelp, soy sauce (just watch for additives in soy sauce- it should technically only contain soybeans, salt and water + possibly a preservative).

You may want to read: Which Korean Soy Sauce to Buy? and The Best Sempio Soy Sauce to Buy

To get a similar umami boost, you can also try Doenjang (fermented bean paste) + ground Gim (dried seaweed sheet). Just look into the least processed Doenjang you can find (traditional Korean Doenjang will only have a few ingredients like: Meju (fermented bean), salt and water because the mass-produced stuff can have food additives that are not plant-based.

You may want to read: Best Korean Doenjang Brands

Korean Recipes using Myulchi

You can use an anchovy broth to add yet another layer of flavour to classic Korean soups like Doenjang Soup (Korean Fermented Bean Soup). Even Tteokbokki (Spicy Korean Rice Cakes) will be elevated with a base of this stock instead of plain water. Try it, you will most definitely like it.

Oh, and if you’re afraid you’ll just be eating fishy-smelling, fishy-tasting soup, don’t worry. Once cooked in boiling water, all your tastebuds will detect is YUM. This is the umami that “natural flavour” food additives wish it could be.

Doenjang Jjigae (Korean Bapsang)

Tteokbokki (My Korean Kitchen) She talks about making Dashi Broth with Kelp and Anchovies but if you don’t have kelp, just anchovy broth is a-OK👍.