When I bring myulchi home from the store I put it in the freezer for storage. Then I take out a small amount to use for your recipe. But even when I am gentle with the heat, my myulchi turns out very dry and crunchy. Not like how I remember my mom making it for me. Should I not store it in the freezer? Do you have any tips so my children can eat it more easily?

Thank you, Diana

Dried small anchovies are not ideal for making stock, but you can still use them. It may not be as flavorful, but sometimes we just have to work with what we have. Happy Korean cooking!!

Thank you for the wonderful recipes and information!

I have a question about anchovy sizes. I live in a place where it is hard to find traditional ingredients, but I can find small anchovies. Can you use small anchovies to make anchovy stock?

Thank you!

No, you’re not supposed to wash the dry anchovies as the anchovies are supposed to be crunchy in the final dish. Just use less of salty seasoning ingredients.

Hello! I’ve tried making this from another recipe but it was too salty. Am I suppose to wash the anchovies first before frying?

A nice neighbor! Glad to hear you’re going to try it yourself.

This dish can keep well for up to 2 weeks.

I’m wondering the same thing. How long is the shelf life?