Pan-Fried Anchovies (Myulchi Bokkeum) Korean Banchan

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12 likes 4 klips

This is a staple Banchan (side dish) item at Korean restaurants. The anchovies are salty and sweet, and the peppers are interesting and not too hot.

4hzQ3lYJvh Kitchenbowl
Prep Time

10 min

PT10M
Cook Time

15 min

PT15M
Wait Time

--

PT0S PT25M
Pan-Fried Anchovies (Myulchi Bokkeum) Korean Banchan

Ingredients

Serves 4
4 servings Serves

Instructions

Step 1

Put about 2 cups of small anchovies into a strainer and rinse under running water for about 30 seconds.

Put about 2 cups of small anchovies into a strainer and rinse under running water for about 30 seconds.

Step 2

Put the wet anchovies into a wok or frying pan set to low heat and cook to dry for about 5 minutes, stirring occasionally.

Put the wet anchovies into a wok or frying pan set to low heat and cook to dry for about 5 minutes, stirring occasionally.

Step 3

Meanwhile, mix together 2 tbsp light soy sauce, 2 tbsp mirin, 1 tbsp honey, and 1 tbsp black sugar into a small bowl. Use brown sugar if Korean or Japanese black sugar is unavailable. (Black sugar has a nice malty undertone which works well in this dish).

Meanwhile, mix together 2 tbsp light soy sauce, 2 tbsp mirin, 1 tbsp honey, and 1 tbsp black sugar into a small bowl. Use brown sugar if Korean or Japanese black sugar is unavailable. (Black sugar has a nice malty undertone which works well in this dish).

Step 4

Fill a small pot of water up to about an inch or two. Set on stove to heat to boil. Meanwhile, remove the stems from your 10-12 Shishito peppers. Optionally, cut them into thirds (bite-sized pieces) along a diagonal if you prefer.

Fill a small pot of water up to about an inch or two.  Set on stove to heat to boil.  Meanwhile, remove the stems from your 10-12 Shishito peppers.  Optionally, cut them into thirds (bite-sized pieces) along a diagonal if you prefer.

Step 5

Blanch the Shishito peppers in rigorously boiling water for about 2-3 minutes. Remove from water and set aside.

Blanch the Shishito peppers in rigorously boiling water for about 2-3 minutes.  Remove from water and set aside.

Step 6

Chop your two cloves of garlic.

Chop your two cloves of garlic.

Step 7

Remove the anchovies from the wok and wipe it clean. Combine 1 tbsp of cooking oil and 1 tbsp of sesame oil in your wok and turn heat to high. Add garlic to the oil and quickly stir for a couple of seconds. Add the anchovies (don't let the garlic brown) and stir fry for a minute or two.

Remove the anchovies from the wok and wipe it clean. Combine 1 tbsp of cooking oil and 1 tbsp of sesame oil in your wok and turn heat to high.  Add garlic to the oil and quickly stir for a couple of seconds.  Add the anchovies (don't let the garlic brown) and stir fry for a minute or two.

Step 8

Add the sauce mixture to the fish and mix to blend.

Add the sauce mixture to the fish and mix to blend.

Step 9

Add the Shishito peppers and stir fry everything together for another two minutes.

Add the Shishito peppers and stir fry everything together for another two minutes.

Step 10

Remove anchovies and peppers from heat. Toast 2 tbsp toasted sesame seeds in 1 tbsp of sesame oil and mix into the dish. Serve as a side dish (with other Banchan) to your meal and keep the rest in an airtight container in your fridge for future meals.

Remove anchovies and peppers from heat. Toast 2 tbsp toasted sesame seeds in 1 tbsp of sesame oil and mix into the dish.  Serve as a side dish (with other Banchan) to your meal and keep the rest in an airtight container in your fridge for future meals.

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About the Creator

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jeff

Home cook and restaurant guide disguised as an engineer. I love street food and comfort foods, especially American classics and familiar Asian dishes.

Pan-Fried Anchovies (Myulchi Bokkeum) Korean Banchan

Pan-Fried Anchovies (Myulchi Bokkeum) Korean Banchan

By jeff

This is a staple Banchan (side dish) item at Korean restaurants. The anchovies are salty and sweet, and the peppers are interesting and not too hot.

Prep Time

10 min

Cook Time

15 min

Wait Time

--

Ingredients

Serves 4

Instructions

Put about 2 cups of small anchovies into a strainer and rinse under running water for about 30 seconds.

Step 1

Put about 2 cups of small anchovies into a strainer and rinse under running water for about 30 seconds.

Put the wet anchovies into a wok or frying pan set to low heat and cook to dry for about 5 minutes, stirring occasionally.

Step 2

Put the wet anchovies into a wok or frying pan set to low heat and cook to dry for about 5 minutes, stirring occasionally.

Meanwhile, mix together 2 tbsp light soy sauce, 2 tbsp mirin, 1 tbsp honey, and 1 tbsp black sugar into a small bowl. Use brown sugar if Korean or Japanese black sugar is unavailable. (Black sugar has a nice malty undertone which works well in this dish).

Step 3

Meanwhile, mix together 2 tbsp light soy sauce, 2 tbsp mirin, 1 tbsp honey, and 1 tbsp black sugar into a small bowl. Use brown sugar if Korean or Japanese black sugar is unavailable. (Black sugar has a nice malty undertone which works well in this dish).

Fill a small pot of water up to about an inch or two.  Set on stove to heat to boil.  Meanwhile, remove the stems from your 10-12 Shishito peppers.  Optionally, cut them into thirds (bite-sized pieces) along a diagonal if you prefer.

Step 4

Fill a small pot of water up to about an inch or two. Set on stove to heat to boil. Meanwhile, remove the stems from your 10-12 Shishito peppers. Optionally, cut them into thirds (bite-sized pieces) along a diagonal if you prefer.

Blanch the Shishito peppers in rigorously boiling water for about 2-3 minutes.  Remove from water and set aside.

Step 5

Blanch the Shishito peppers in rigorously boiling water for about 2-3 minutes. Remove from water and set aside.

Chop your two cloves of garlic.

Step 6

Chop your two cloves of garlic.

Remove the anchovies from the wok and wipe it clean. Combine 1 tbsp of cooking oil and 1 tbsp of sesame oil in your wok and turn heat to high.  Add garlic to the oil and quickly stir for a couple of seconds.  Add the anchovies (don't let the garlic brown) and stir fry for a minute or two.

Step 7

Remove the anchovies from the wok and wipe it clean. Combine 1 tbsp of cooking oil and 1 tbsp of sesame oil in your wok and turn heat to high. Add garlic to the oil and quickly stir for a couple of seconds. Add the anchovies (don't let the garlic brown) and stir fry for a minute or two.

Add the sauce mixture to the fish and mix to blend.

Step 8

Add the sauce mixture to the fish and mix to blend.

Add the Shishito peppers and stir fry everything together for another two minutes.

Step 9

Add the Shishito peppers and stir fry everything together for another two minutes.

Remove anchovies and peppers from heat. Toast 2 tbsp toasted sesame seeds in 1 tbsp of sesame oil and mix into the dish.  Serve as a side dish (with other Banchan) to your meal and keep the rest in an airtight container in your fridge for future meals.

Step 10

Remove anchovies and peppers from heat. Toast 2 tbsp toasted sesame seeds in 1 tbsp of sesame oil and mix into the dish. Serve as a side dish (with other Banchan) to your meal and keep the rest in an airtight container in your fridge for future meals.

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