Dried Baby Anchovies Japanese and Korean Eat With Rice

Who wouldn't like something sugariness, crunchy, & nutty?! Today's recipe, myeolchi-ttangkong-bokkeum is exactly that: stir-fried dried anchovies and peanuts. It tastes like a sweet, salty, crunchy snack.

This is 1 of the almost common and pop side dishes for Korean luncheon boxes (dosirak), and nearly every family unit has its own recipe for it. Sometimes chopped dark-green chili peppers are added, to get in spicy or Korean gochujang (hot pepper paste) is added. If you want to add hot pepper paste, merely add together 1 tablespoon hot pepper paste to the seasoning sauce.

This version includes peanuts considering I institute out the crunchy and nutty peanuts are something special. You take a peanut allergy? So yous tin can leave them out or supplant them with your other favorite nuts such as sliced almonds, walnuts, and/or pecans. If you skip the peanuts, the dish name volition alter to myeolchi-bokkeum because ttangkong (peanuts in Korean) is removed. : )

In the sometime days, myeolchi-bokkeum tended to exist saltier because we added more soy sauce or hot pepper paste, but I employ less salt for this version. Information technology still tastes a little salty because the stale anchovies by themselves are a piffling salty.

This is a kind of mitbanchan, or preserved side dish, that you can proceed in the fridge for up to one calendar month. Like I practice in the video, you can arrive ahead of time and so take it out and combine it with dissimilar side dishes and rice to speedily make a well-balanced, delicious repast. You tin can serve it equally a side dish with rice and too it will be a good side dish for beer!

Ingredients

• 1 cup tiny dried anchovies (2 ounces: 60 grams)
• ½ cup roasted peanuts (or walnuts, sliced almonds, or whatsoever of your favorite nuts), optional
• ane tablespoon vegetable oil
• 1 large garlic clove, minced
• 1 teaspoon soy sauce
• one teaspoon water
• 1 tablespoon brown (or white) sugar
• 1 teaspoon rice syrup, optional
• 1 teaspoon toasted sesame oil
• 1 teaspoon toasted sesame seeds

Directions

1. Put the dried anchovies in a colander. Shake and toss them so that the smallest bits and broken pieces autumn through.
2. Combine the soy sauce. water, sugar, and rice syrup in a small basin. Mix well.
3. Heat a skillet over medium loftier heat and add vegetable oil. Add the garlic and stir with a wooden spoon for 10 seconds.
4. Add the anchovies and peanuts. Turn the rut down to medium and stir for a few minutes, until the peanuts and anchovies turn lite brown and crunchy.
5. Button the anchovies and peanuts to the edge of the skillet. Remove from the heat and add together the seasoning mixture to the cleared out-spot. The skillet volition notwithstanding be plenty hot enough, then gently stir the seasoning with a wooden spoon until is starts bubbling.
6. Mix the seasonings with the anchovies and peanuts until they are well coated.
7. Stir in the sesame oil and sesame seeds.
8. Serve right away with rice, or let information technology absurd down and transfer the anchovies to an airtight container. Yous can continue them in the fridge for upward to 1 month.

Posted on Dominicus, June 15th, 2008 at ix:37 pm. Terminal updated on August 10, 2021.
Tagged: banchan, dried anchovy side dish, 멸치, 멸치볶음, 멸치땅콩볶음, 밑반찬, Korean crunchy anchovies, korean food, Korean food blog, Korean recipes, korean side dish, mitbanchan, myeolchi, myeolchi-bokkum, Myeolchi-ddangkong-bokkeum, myeolchi-ttangkong-bokkeum, myeolchibokkeum, myulchibokkeum, side dish, stir-fried dried anchovies, stir-fried dried anchovies and peanuts, sweet and crunchy dried anchovies

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Source: https://www.maangchi.com/recipe/myeolchi-bokkeum

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