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Anchovy (dried) 멸치

114kcal (100g)
Key Nutrients: 
Protein, Calcium
Read full nutrition facts »

Anchovy is one of the most frequently used ingredients in Korean cooking, especially for stews and soups. Koreans usually use dried anchovy to make broth (stock) or side dishes, but they also use fresh (raw) ones to make pickled (fermented) fish. Since it is mainly composed of calcium, anchovy is also known as "King of Calcium" in Korea. The ways of cooking anchovy vary depending on its size. Big ones (called "Dasi-myulchi" in Korean) are usually used for broth and small ones ("Bokkeum-myulchi") for side dishes. Dried anchovy can be also served without cooking as a snack.

You can buy premium dried anchovies online here.

Sourcing & Selecting

Local Korean grocery market

Buy premium dried anchovies online.

If you cannot find anchovy, you can use shiitake mushroom (with kelp) or beef to make broth although it will produce a different taste.
How to Measure: 
You need about 15-20 anchovies to make 4 cups (1 litre) of broth.
Seal tightly and store in the freezer (-20ºC~0ºC).

Remove heads and intestines (black stuff in belly). (Optional)

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To remove bad smell, you can stir-fry anchovies for 2-3 minutes on high heat without oil. (Optional)

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Nutrition and Health Facts: 

Niacin 8.80mg
Sodium 240.00mg
Protein 17.70g
Glucide 0.20g
Retinol 38.00μg
β O Carotene 0.00μg
Vitamin A 38.00μgRE
Vitamin B1 0.04mg
Vitamin B2 0.26mg
Vitamin B6 0.26mg
Vitamin C 1.00mg
Vitamin E 2.10mg
Dietary Fiber 0.00g
Zinc 1.63mg
Folic Acid 12.30μg
Phosphorus 421.00mg
Lipid 4.10g
Iron 2.90mg
Potassium 370.00mg
Calcium 509.00mg
Cholesterol 114.00mg
Ash 3.20g
(of 100 grams of anchovies)


All information within this website is provided for general educational and informational purposes only. This information is not intended nor in any way implied to be medical advice. You should always consult professional health care providers regarding the personal application of any opinions or recommendations related to health symptoms or medical conditions mentioned.