Pan Fried Korean Anchovies (Myulchi Bokkeum)
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Pan Fried Korean Anchovies (Myulchi Bokkeum)
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How to make Korean anchovy side dish (myulchi bokkeum)
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Ingredients
MAIN
- 140 g shishito pepper
- 70 g dried anchovies , small to medium size
- A dash neutral cooking oil I used rice bran oil, generic cooking 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 garlic minced
- 1 Tbsp sesame oil
- 1/2 Tbsp sesame seeds toasted
- Pinch black pepper ground
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 Information
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Calories
66kcal
(3%)
Carbohydrates
7g
(2%)
Protein
2g
(4%)
Fat
2g
(3%)
Cholesterol
5mg
(2%)
Sodium
387mg
(16%)
Potassium
78mg
(2%)
Sugar
5g
(10%)
Vitamin A
65IU
(1%)
Vitamin C
14.4mg
(16%)
Calcium
26mg
(3%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 66 kcal
% Daily Value*
| Calories | 66kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Cholesterol | 5mg | 2% |
| Sodium | 387mg | 16% |
| Potassium | 78mg | 2% |
| Sugar | 5g | 10% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 14.4mg | 16% |
| Calcium | 26mg | 3% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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