Pan-fried anchovies and peanuts (myeolchi bokkeum)

This is a traditional side dish for Koreans, served with rice at any meal. It's a great way to enjoy anchovies, which are high in calcium. It can be served hot from the pan or cold right out of your fridge. This recipe features very fine dried anchovies. Sometimes "gochujang" or "gochugaru" (red pepper paste or red chili pepper powder) can be added to create a spicy version.

• serves

  10

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 2 tbsp oil
• 1 clove garlic, minced
• 1 cup (50 g) baby dried anchovies (see Note) (thawed if frozen)
• ½ cup (85 g) roasted unsalted peanuts
• 1 tbsp soy sauce
• 2 tbsp mirin or cooking sake
• 1 tbsp raw sugar
• 2 tsp rice syrup (see Note) or glucose

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Instructions

Heat a large, non-stick frying pan over medium-low heat, then add oil. Add garlic and sauté gently for a few seconds. Add the dried anchovies and sauté over a gentle heat, making sure the anchovies are well coated with oil, for about 2 minutes or until the dried anchovies are starting to crisp. Remove the anchovies and set aside. In the same pan, add the peanuts and gently pan-fry for about 1 minute or until golden. Set peanuts aside.

In the same pan, add soy sauce, mirin or cooking sake, sugar and syrup and bring to a boil. Simmer for about 1 minute over low heat or until the sauce is syrupy, taking care not to burn the sauce. Add anchovies and peanuts and stir until they are well coated with sauce. Turn off the heat and cool before serving. Stir-fried peanuts and anchovies can be kept in a sealed container, refrigerated for about 5-7 days.

Note

• Small dried anchovies are available at Korean food stores in the freezer section. Rice syrup or glucose is available from selected supermarkets and health food stores.

Photography by Alan Benson. Styling by Michelle Noerianto. Food preparation by Nick Banbury.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.