Korean anchovy side dish recipe – Myulchi bokkeum (멸치볶음)! Pan fried Korean anchovies are salty, sweet and delicious. For an extra texture and flavor, it’s paired with shishito peppers!
I just made this delicious Korean anchovy side dish with shishito peppers (Kkwarigochu / 꽈리고추) and dried anchovies (Myulchi / 멸치).
Essentially, dried anchovies are coated in salty, nutty and sweet sauce and they are pan fried.
There are a few different ways to make Korean anchovy side dish, and this version includes shishito peppers. Apparently, anchovy is rich in calcium but it lacks vitamin C. So accompanying it with shishito pepper, which is rich in vitamin C is a good way to make dried anchovy dish!
Often shishito peppers are not hot and it’s rather (peppery) sweet. However, you can ended up with some random hot shishito peppers too! So, watch out for that.
Shishito peppers really gives nice crunch texture and I think they are a perfect companion to dried anchovies.
This anochovy side dish is quite addictive. I can finish my bowl of rice without anything else! I hope you give this a try soon!
P.S. If you like this recipe, you might also like these recipes. Korean pickled peppers and Seasoned Korean fish jerky
Ingredients for Pan Fried Korean Anchovies (Serves 8)
Main
- 140g shishito peppers
- 70g dried anchovies (small to medium size)
- A dash of cooking oil (I now use rice bran oil)
Sauce – mix these well in a bowl
- 3 Tbsp soy sauce
- 3 Tbsp rice wine
- 2 Tbsp dark brown sugar
- 1 Tbsp honey
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- Pinch of ground black pepper
*1 Tbsp = 15 ml
How to Make Pan Fried Korean Anchovies
1. Put the shishito peppers in a strainer and wash them in running water. Drain and trim off the stems.
2. Put the dried anchovies in a strainer and shake them lightly to remove any debris / dusts.
3. Put the anchovies in a wok and dry out the moisture by stirring it for about 1-2 mins. (no oil is required at this stage)
4. Take anchovies out and quickly rinse the wok. (This step is only necessary if you are using only one wok).
5. Put a dash of rice bran oil in the clean wok and once heated add the shishito pepper. Lightly fry it for about 2 to 3 mins.
6. Add the anchovies into the wok and stir for about 1-2 mins.
7. Add the prepared sauce and simmer it for about 3-4 mins.
8. Once it cools down, serve it on a plate. (Any unused portion can be stored in an air tight container for a few days. Refrigerate it.)
Pan Fried Korean Anchovies (Myulchi Bokkeum)
Ingredients
MAIN
- 140 g shishito peppers
- 70 g dried anchovies , small to medium size
- A dash cooking oil (I used rice bran oil)
SAUCE - MIX THESE WELL IN A BOWL
- 3 Tbsp soy sauce
- 3 Tbsp rice wine
- 2 Tbsp dark brown sugar
- 1 Tbsp honey
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
- Pinch ground black pepper
Instructions
- Put the shishito peppers in a strainer and wash them in running water. Drain and trim off the stems.
- Put the dried anchovies in a strainer and shake them lightly to remove any debris / dusts.
- Put the anchovies in a wok and dry out the moisture by stirring it for about 1-2 mins. (no oil is required at this stage)
- Take anchovies out and quickly rinse the wok. (This step is only necessary if you are using only one wok).
- Put a dash of rice bran oil in the clean wok and once heated add the shishito pepper. Lightly fry it for about 2 to 3 mins.
- Add the anchovies into the wok and stir for about 1-2 mins.
- Add the prepared sauce and simmer it for about 3-4 mins.
- Once it cools down, serve it on a plate. (Any unused portion can be stored in an air tight container for a few days. Refrigerate it.)
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
