In Korean kitchens, one small ingredient appears again and again.
It might be simmering quietly in a pot of soup.
It might be hidden inside fermented sauces.
Or it might appear as a simple side dish beside a bowl of rice.
That ingredient is the *anchovy*.
To someone unfamiliar with Korean food, anchovies may seem like a minor detail. But in Korean cuisine, they play a much bigger role.
Anchovies help create the *flavor foundation* of many dishes.
In fact, many Korean cooks would say that without anchovies, Korean food would taste completely different.
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The Invisible Backbone of Korean Broth
One of the most common uses of anchovies in Korean cooking is in *soup broth*.
Before making many soups or stews, Korean home cooks start with a simple step.
They boil dried anchovies together with kelp (dashima) in water.
This combination creates a clear, savory broth that forms the base for many dishes.
The process is simple:
1. Add dried anchovies and kelp to water.
2. Bring the water to a gentle boil.
3. Remove the ingredients after the flavor develops.
Although the anchovies are often removed before the final dish is served, their flavor remains in the broth.
This broth becomes the starting point for many familiar foods, including:
* soybean paste stew (*doenjang-jjigae*)
* tofu soup (*sundubu-jjigae*)
* noodle soups
* vegetable soups
Because the broth is so common, anchovies quietly shape the flavor of everyday Korean meals.
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Anchovies Inside Kimchi and Fermented Sauces
Anchovies also play a role in Korea’s famous fermented foods.
In many kimchi recipes, a fermented seafood ingredient known as *anchovy fish sauce (myeolchi-aekjeot)* is added during the seasoning process.
This sauce is made by fermenting anchovies with salt.
The result is a liquid packed with deep umami flavor.
When mixed into kimchi seasoning, it helps develop the complex taste that kimchi is known for.
Anchovy-based sauces are also used in other Korean fermented foods and sauces.
Although the anchovies themselves may no longer be visible, their flavor continues to influence the final dish.
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A Simple Side Dish: Stir-Fried Anchovies
Anchovies are not only used behind the scenes.
They also appear directly on the plate.
One of the most common Korean side dishes is *stir-fried anchovies*, known as myeolchi-bokkeum.
In this dish, small dried anchovies are lightly stir-fried with soy sauce, sugar, and sometimes sesame oil.
Some versions include:
* garlic
* chili peppers
* nuts such as almonds or peanuts
The result is a sweet, salty, slightly crunchy side dish that pairs well with rice.
Because the anchovies are small and dried, they can be eaten whole.
This side dish appears frequently in home-cooked Korean meals.
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The Korean Shortcut to Calcium
For many Koreans, anchovies are associated with something else as well.
*Calcium.*
Parents often tell children that anchovies are good for strong bones.
In fact, anchovies are sometimes jokingly treated as the *symbol of calcium* in Korean food culture.
If someone mentions needing more calcium, a common response might be:
“Then eat anchovies.”
Because small dried anchovies are eaten whole — including their bones — they naturally contain high levels of calcium.
For this reason, many parents encourage children to eat anchovy side dishes during childhood.
The idea became so widespread that anchovies are often seen as the classic “healthy food for bones.”
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Why Anchovies Work So Well in Korean Cooking
Anchovies are particularly useful in cooking for several reasons.
First, they provide *strong umami flavor*.
Even a small amount can deepen the taste of soup or sauce.
Second, they are easy to preserve.
When dried, anchovies can be stored for long periods without refrigeration.
Historically, this made them a reliable ingredient even before modern refrigeration became common.
Third, they are versatile.
Anchovies can be:
* boiled for broth
* fermented into sauce
* stir-fried as a side dish
Few ingredients appear in so many different forms within a single cuisine.
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A Coastal Tradition That Spread Nationwide
Like seaweed, anchovies became important partly because of Korea’s geography.
The Korean Peninsula is surrounded by ocean on three sides.
For centuries, fishing communities caught large quantities of small fish such as anchovies.
Drying the fish made them easy to store and transport inland.
Over time, anchovies became part of cooking traditions across the entire country.
Even families living far from the coast incorporated dried anchovies into everyday meals.
Today, anchovies remain one of the most common pantry ingredients in Korean kitchens.
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Visitors Often Discover Anchovies Without Realizing It
Interestingly, many visitors to Korea consume anchovies without noticing them.
When they taste a Korean soup or stew, they may not realize that anchovies were used to create the broth.
Unlike strong fish dishes, anchovy broth does not taste strongly fishy.
Instead, it produces a clean and balanced savory flavor.
Only later do some visitors discover that anchovies were part of the cooking process all along.
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A Small Fish With a Big Role
Anchovies may be small, but their role in Korean cuisine is enormous.
They create soup bases.
They ferment into sauces.
They appear as side dishes.
They even carry cultural meaning as the “calcium food” many children grow up hearing about.
Because of these many roles, anchovies function almost like a hidden engine of Korean cooking.
Often invisible, sometimes overlooked — but always working quietly behind the flavor of the meal.
And for many Koreans, a kitchen pantry without dried anchovies would feel strangely incomplete.
Frequently Asked Questions
What does this topic reveal about everyday life in South Korea?
It highlights how everyday systems, habits, or spaces in Korea reflect broader social patterns shaping modern urban life.
Is this behavior common across South Korea?
While details may vary by region or generation, the pattern described reflects widely observed trends in Korean cities.
Why might this seem unusual to international readers?
Many of these practices developed in Korea’s dense, highly connected urban environment, where technology, culture, and infrastructure interact differently than in many countries.
Can visitors observe this in real life when traveling in Korea?
Yes. Most of the behaviors and systems described are part of ordinary daily life and can easily be noticed by visitors spending time in Korean cities.