Dried anchovies (ikan bilis / niboshi)

멸치 myeolchi / ikan bilis / 煮干し niboshi

Flavor and role

Small anchovies boiled and dried, salty with deep umami. Sorted by size: large for stock, small for stir-frying.

Typical dishes and uses

Fried anchovies for nasi lemak, myeolchi bokkeum (stir-fried anchovies), anchovy-kelp stock (noodles, doenjang jjigae).

Substitutes

For stock, use katsuobushi or anchovy dashi powder; for stir-frying, dried shrimp.

Storage

Sealed and frozen, they keep 6 months to 1 year; refrigerated, 2-3 months. For stock, remove the heads and guts so it does not turn bitter.

Main countries

Korea · Malaysia · Japan

Used in this book

Nasi LemakTteokbokki (Spicy Rice Cakes)Budae Jeongol with Brisket Broth and Aged Chilli PasteSilky Shrimp Gyeran-jjimNasi Lemak with Spiced Fried Chicken (Ayam Goreng Berempah)Sambal Anchovy Coconut OnigiriSambal Fried Chicken Nasi Lemak BurgerBeef Brisket Tteokbokki with Chili Oil and Jammy Eggs

Updated 2026-10-10