Dried anchovies (for stock)
myeolchi 멸치 / ikan bilis / 煮干し niboshi
- Flavor and role
- Small fish boiled and dried, giving stock a nutty, rich savouriness. Use large anchovies for stock and small ones for stir-frying.
- Typical dishes and uses
- Anchovy stock, doenjang jjigae (soybean paste stew), janchi-guksu (banquet noodles), nasi lemak (fried), stir-fried anchovies
- Substitutes
- 15g soup anchovies = 10g bonito flakes, or 1 tsp fish sauce + water (lighter flavour).
- Storage
- Remove heads and guts, seal airtight and freeze for 6 months to 1 year. At room temperature the oil turns rancid.
- Main countries
- Korea · Malaysia · Japan
Updated 2026-10-10