Pan Fried Korean Anchovies (Myulchi Bokkeum)
How to make Korean anchovy side dish (myulchi bokkeum)
Servings: 8
Calories: 66kcal
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: 66kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Cholesterol: 5mg | Sodium: 387mg | Potassium: 78mg | Sugar: 5g | Vitamin A: 65IU | Vitamin C: 14.4mg | Calcium: 26mg | Iron: 0.6mg