My Korean KitchenPan Fried Korean Anchovies (Myulchi Bokkeum)
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Ingredients
Serves 8- 1 Tbsp minced garlic
- 140 g shishito peppers
- 1 Tbsp honey
- 3 Tbsp soy sauce
- 2 Tbsp dark brown sugar
- 3 Tbsp rice wine
- Pinch ground black pepper
- 1 Tbsp sesame oil
- A dash cooking oil ((I used rice bran oil))
- 1/2 Tbsp toasted sesame seeds
- 70 g dried anchovies (, small to medium size)
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Steps
- Step 1
Put the shishito peppers in a strainer and wash them in running water. Drain and trim off the stems.
- Step 2
Put the dried anchovies in a strainer and shake them lightly to remove any debris / dusts.
- Step 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)
- Step 4
Take anchovies out and quickly rinse the wok. (This step is only necessary if you are using only one wok).
- Step 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.
- Step 6
Add the anchovies into the wok and stir for about 1-2 mins.
- Step 7
Add the prepared sauce and simmer it for about 3-4 mins.
- Step 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.)
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Put the shishito peppers in a strainer and wash them in running water. Drain and trim off the stems.
Source: My Korean Kitchen
