This cozy Korean side dish is all about contrast—tiny crispy anchovies, crunchy peanuts, and a glossy glaze that clings without overpowering. Gently toasted and lightly sweetened, this anchovy peanut banchan comes together in minutes and delivers big flavor in a small bowl. It’s the kind of simple, comforting dish that quietly steals the spotlight next to a bowl of warm rice.

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Korean Anchovy Peanut Side Dish

This Korean anchovy peanut side dish is a classic banchan made with crispy dried anchovies and unsalted peanuts coated in a lightly sweet, savory glaze. Using a reduced-salt method that includes briefly rinsing the anchovies and adding soy sauce gradually, the dish stays balanced without becoming overly salty. It’s quick to make, full of nutty crunch and umami flavor, and pairs perfectly with steamed rice, soups, and other Korean side dishes.

Course Appetizer, Banchan, Side Dish

Cuisine asian, Korean

Keyword anchovy banchan, anchovy peanut stir fry, dried anchovy recipe, korean anchovy peanut side dish, korean lunchbox side, korean peanut banchan, korean side dish, myeolchi bokkeum, reduced salt anchovy dish, sweet savory anchovies

Prep Time 7 minutes minutes

Cook Time 10 minutes minutes

Total Time 17 minutes minutes

Servings 4 small side servings

Calories 155kcal

Cost $5.75 per batch

Equipment

• Fine mesh strainer
• paper towels
• Medium nonstick skillet or frying pan
• Silicone or wooden spatula
• Measuring cups and spoons

Ingredients

• 1 cup small dried anchovies myeolchi, heads removed if desired
• ½ cup roasted unsalted peanuts
• 1 tbsp neutral oil canola or vegetable
• 1 tsp sesame oil added at the end only
• ½ –1 tbsp reduced-sodium soy sauce start with ½ tbsp
• 1½ tbsp brown sugar or honey
• 1 tbsp rice syrup or corn syrup optional but recommended
• 1 tsp minced garlic
• 1 tbsp water
• 1 tsp gochujang optional, mild heat
• 1 tsp toasted sesame seeds

Instructions

Rinse anchovies (key step):

• Place anchovies in a fine mesh strainer and rinse under cold water for 5–10 seconds only.
• Pat very dry with paper towels.

Dry-toast anchovies:

• Heat a pan over medium heat. Add anchovies only (no oil) and stir for 2–3 minutes until crisp and the fishy smell disappears.
• Remove from pan and set aside.

Make a gentle glaze:

• In the same pan, add neutral oil and garlic. Sauté for 30 seconds until fragrant.
• Add ½ tbsp soy sauce, sugar, rice syrup, gochujang (if using), and 1 tbsp water.
• Simmer gently for 1–2 minutes until glossy — do not reduce too much.

Combine & buffer:

• Add peanuts first, then anchovies. Toss quickly to coat evenly.
• Taste and only add more soy sauce if truly needed (up to 1 tbsp total).

Finish softly:

• Turn off heat. Drizzle with sesame oil and sprinkle with sesame seeds.
• Let cool for a few minutes — the flavor will mellow as it sets.

Notes

• Anchovy prep matters: A quick 5–10 second rinse removes excess surface salt without washing away flavor. Always pat the anchovies very dry before cooking so they crisp instead of steaming.
• Heads are optional: Removing anchovy heads can reduce bitterness, but leaving them on is completely fine and traditional.
• Toast first, season later: Dry-toasting the anchovies before adding any sauce removes fishiness and helps keep the final dish balanced rather than salty.
• Start with less soy sauce: Begin with ½ tablespoon and adjust only at the end. Reduced-sodium soy sauce is strongly recommended.
• Sweetness balances salt: If the dish tastes salty while cooking, add a small pinch of sugar or an extra drizzle of rice syrup instead of more soy sauce.
• Sesame oil timing: Add sesame oil only after turning off the heat to prevent it from overpowering the dish.
• Cooling improves flavor: The glaze will taste saltier when hot. Let the dish cool slightly before judging the final seasoning.

FAQ

Can I use larger anchovies instead of tiny ones?

This dish works best with very small dried anchovies because they crisp quickly and absorb the glaze evenly. Larger anchovies will taste chewier and more fish-forward, so they aren’t recommended for this recipe.

Is this dish supposed to be sweet?

Yes, the flavor is meant to be lightly sweet and savory, not spicy or overly salty. The sweetness balances the natural saltiness of the anchovies and makes the dish more approachable, especially for kids and lunchboxes.

Can I make this without peanuts?

Absolutely. You can substitute cashews, almonds, or sunflower seeds, or omit the nuts entirely for a nut-free version. The glaze will still cling nicely to the anchovies.

Does this side dish need to be served warm?

No. This banchan is traditionally enjoyed at room temperature, which also allows the glaze to fully set and mellow in flavor.

How long does it stay crispy?

When stored properly in an airtight container, it stays pleasantly crisp for up to a week. Moisture is the main enemy, so be sure the anchovies are fully dry before cooking.

Can I double the recipe?

Yes, but use a wide pan and work in batches if needed. Overcrowding can cause steaming and make the anchovies less crisp.

Is this a kid-friendly dish?

Yes. This reduced-salt version is mild, slightly sweet, and crunchy—making it a great option for kids’ meals and lunchboxes.

🍚 More Flavorful & Comforting Recipes You’ll Love

If you enjoyed this sweet and crunchy Korean anchovy peanut banchan, here are a few bold and satisfying recipes from Sugar Cloud Baking that pair beautifully with it:

• Cajun Catfish Tacos with Slaw
  Crispy, spiced catfish with fresh slaw that balances perfectly with lighter Korean-style sides.
• Green Goddess Potato Salad
  Creamy, herby, and refreshing—great alongside sweet-savory banchan.
• Indian Potato Patty Sandwich
  A comforting vegetarian option with bold spices that fits into a globally inspired meal.
• Hyderabadi Marriage Function Chicken
  Rich, celebratory flavors that pair well with simple rice and crunchy side dishes.