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Pan Fried Korean Anchovies (Myulchi Bokkeum)
How to make Korean anchovy side dish (myulchi bokkeum)
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Side dishes
Cuisine:
Korean
Servings:
8
Calories:
66
kcal
Author:
Sue | My Korean Kitchen
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
Calories:
66
kcal
|
Carbohydrates:
7
g
|
Protein:
2
g
|
Fat:
2
g
|
Cholesterol:
5
mg
|
Sodium:
387
mg
|
Potassium:
78
mg
|
Sugar:
5
g
|
Vitamin A:
65
IU
|
Vitamin C:
14.4
mg
|
Calcium:
26
mg
|
Iron:
0.6
mg