Korean Anchovy Banchan (Myeolchi Bokkeum) Recipe
Hi guys!
So many of you guys asked me to cook with my mom, so we did!!!
She was visiting me, and we took our time filming her cooking. She made my favorite barchan from her.
Korean Anchovy Banchan, Myulchi Bokkeum!
We had so much fun making Korean Anchovy Banchan with Mom, and I hope you guys like this recipe for Korean Banchan (side dish) at home!
Wash the shishito peppers well and remove the cap. Cut the big ones in half and give the small ones a little score.
Slice garlic thinly.
Heat a large skillet or a wok over medium heat. Add cooking oil and sliced garlic. Stir fry the garlic for about 30 seconds.
Add medium-sized dried anchovies and fry them for about 1 to 2 minutes; this way, the fish smell from the anchovies will cook out.
My mom always uses medium-small anchovies, but if that’s not appealing to you, you could use extra small anchovies (on the left is the green one)
Add soy sauce, mirin, and prepared peppers. Stir fry for 3 to 4 minutes or until all the liquid has gone.
Add sugar, honey, and maesilaek (plum extract), or maple syrup. Stir fry additional for 3 to 4 minutes or until all the ingredients are well combined.
Remove from heat and top it up with some sesame seeds.
Enjoy Korean Anchovy Banchan (Myeolchi Bokkeum) with warm cooked rice, kimchi, and other banchan (side dishes)!
Korean Anchovy Banchan (Myeolchi Bokkeum) Recipe
- Total Time: 12 mins
- Yield: 10 servings 1x
Ingredients
- 1 1/2 lb shishito pepper
- 6 to 8 cloves garlic
- 1 tbsp cooking oil
- 1 lb Korean small or extra small dried anchovies
- 4 tbsp soy sauce
- 2 tbsp mirin
- 3 tbsp maple syrup or 1 1/2 tbsp sugar and 1 1/2 tbsp honey
- 2 tbsp maesilaek, Korean plum extract or 1 tbsp maple syrup
- sesame seeds
Instructions
- Wash the shishito peppers well and remove the cap of the peppers. Big ones are cut in halves and give small ones a little score. Slice garlic thinly.
- Heat a large skillet or a wok over medium heat. Add cooking oil and sliced garlic. Stir-fry the garlic for about 30 seconds.
- Add anchovies and fry for 1 to 2 minutes. This will cook out the fish smell from the anchovies.
- Add soy sauce, mirin, and prepared peppers. Stir fry for 3 to 4 minutes or until all the liquid has gone.
- Add sugar, honey, maesilaek (plum extract), or maple syrup. Stir fry additional for 3 to 4 minutes or until all the ingredients are well combined.
- Remove from heat and top with sesame seeds. Serve with warm cooked rice, kimchi, and other banchan (side dishes)!
- Cook Time: 12 mins
Check out my mom’s Korean Braised Cod Recipe too!
