Pan Fried Korean Anchovies (Myulchi Bokkeum)
How to make Korean anchovy side dish (myulchi bokkeum)
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 140 g shishito peppers
- 70 g dried anchovies (, small to medium size)
- A dash cooking oil ((I used rice bran oil))
- 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
- 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.)