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Ultra kawaii Korean anchovy peanut side dish made with very tiny crispy dried anchovies and unsalted peanuts, coated in a glossy sweet savory glaze and served in a pastel bowl on a glittery kawaii background.
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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
Cook Time 10 minutes
Total Time 17 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.