This Stir-Fried Dried Anchovies side dish (called MyeolChi BokkEum 멸치볶음) is an ESSENTIAL side dish in Korean cuisine (필수 밑반찬). Dried anchovies are highly nutritious (Google it to read more about it). Myeolchi bokkeum side dish is made in many variations. Today, we are making KwariGoChu (aka. Shishito peppers) Myeolchi bokkeum (꽈리고추멸치볶음).
BanChan = Side Dish in Korean
Myeolchi bokkeum (멸치볶음) banchan is one of the side dishes included in 🦑 Squid Game drama's famous lunch box (DoShiRak 도시락).
🇰🇷필수 밑반찬 멸치볶음 [꽈리고추멸치볶음] 맛있게 만들기. 건강에 좋은 멸치. 밥반찬으로 좋은 꽈리고추멸치볶음 황금 레시피 입니다.
🦑오징어게임 드라마 도시락 반찬: 꽈리고추멸치볶음.
Video Recipe Timecodes/유튜브 영상 레시피 시간 코드
00:00 Introduction 오프닝/인삿말
00:45 Lunchbox/DoShiRak Side Dishes/BanChan (오징어게임 드라마 도시락 3종 반찬)
01:25 THREE kinds/sizes of dried of dried anchovies (멸치 3종)
01:50 KwariGoChu Myeolchi bokkeum Recipe Instruction (꽈리고추 멸치볶음 레시피 시작)
Below you'll find the following:
Ingredient List
Korean ingredient and suggested product links
Recipe Instruction
Suggested video recipes
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Helen
1 teaspoon 작은 술 = 5 ml
1 tablespoon 큰술 = 1/2 fluid ounce, 15 ml, 15 cc
1 Cup 컵 = 128 grams
1 lb = 450 grams
INGREDIENTS/재료
1 Cup 컵 Dried Anchovies (medium size) 볶음멸치/중멸치
2 Tablespoon 큰술 Extra Virgin Olive Oil/엑스트라 버진 올리브 오일
1 Tablespoon 큰술 Water 물
1/2 Tablespoon 큰술 Jin-Soy Sauce/진간장
(Substitution: All-Purpose Soy Sauce/진간장 없다면 양조간장)
1/2 Tablespoon 큰술 Minced Garlic/다진 마늘
1/2 Tablespoon 큰술 Brown Sugar/흑설탕
1/4 Medium White Onion/중간 크기 양파
6 KwariGoChu (Shishito Peppers)/꽈리고추
(Substitution 또는: 2 Scallions cut into 1.5 length/1.5" 길이로 자른 쪽파)
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Dried Anchovies (medium size) 볶음멸치/중멸치
https://amzn.to/3yNZlK1
Jin-Soy Sauce/진간장
https://amzn.to/36MBMSo
All-Purpose Soy Sauce/양조간장
https://amzn.to/2HaCnEw
Brown Sugar/흑설탕
https://amzn.to/3lIgZFR
Extra Virgin Olive Oil/엑스트라 버진 올리브 오일
https://amzn.to/3EEVEHu
Peppercorns/말린 후추 열매
https://amzn.to/3k5gCpB
Himalayan Salt & Peppercorns/히말라야 소금 & 말린 후추 열매
https://amzn.to/38fmEkC
Wood Peppermill Grinder/나무 후추 분쇄기
https://amzn.to/3k3g9UH
Premium Stainless Steel Salt and Pepper Grinder Set /소금 & 후추 분쇄기 https://amzn.to/3rMwZeN
Professional Non-Stick Fry Pans 12-inch/프라이팬
https://amzn.to/3k16Qou
Designer Non-Stick Fry Pans/명품 프라이팬
Step One
Rinse 6 KwariGoChu (Shishito peppers) in cold water. Use a kitchen towel to dry the peppers. Remove the stem by breaking it off with your hands (do not cut using a knife).
If you prefer a more spicy taste, you can use jalapeño peppers instead. Use 2 or 3 jalapeño peppers. Cut the stem ends off, then cut it down the middle, length wise. Using a spoon, scrape off the seeds. (If you keep the seeds, it will add a bitter taste to the dish, and it makes the dish look messy.). Rinse the jalapeño halves in cold water. Use a kitchen towel to dry the peppers.
If you DON'T like spiciness, use 2 to 3 scallions, instead of the peppers. Rinse in cold water. Use a kitchen towel to dry the scallions. Cut the root ends off. Cut down the middle (length wise) of the thick white part of the scallion. Then cut the scallions into 1.5" - 2" lengths.
Slice 1/4 medium size white onion into slices.
Step Two
Using a heavy bottom frying pan, preheat on high heat for 1-2 minutes. Add 1 tablespoon of extra virgin olive oil. (Use your favorite cooking oil, but NOT sesame oil. Sesame oil has a low threshold for heat and will burn on heat, creating a rancid taste.) Add the KwariGoChi (Shishito peppers), 1 generous pinch of salt, and 1 pinch of black pepper (10 turns on the Peppermill, if using freshly ground black pepper). Wait the peppers get blistered/slightly charred on one side. Then turn over the peppers, and add the white onion slices. Sauté on high stove heat for about 15 seconds.
If you are using jalapeño slices or green onions, instead of KwariGoChu (Shishito peppers), sauté together with the white onion slices.
Step Three
Lower the stove heat to medium. Push the peppers and onions to one side of the frying pan. Add 1 tablespoon of extra virgin olive oil. Add 1 cup of medium size dried anchovies. (No need to add salt since the dried anchovies are already salty.) Move the anchovies around so it toasts lightly and absorbs the oil. (Keep the peppers and onion on the side.) Sauté the anchovies for about 2 minutes or until you see slight golden color on the anchovies.
Step Four
Push the anchovies to side with the peppers and onions. Tilt the frying pan away from the anchovies, peppers and onions. Quickly add the following ingredients
1 Tablespoon 큰술 Water 물
1/2 Tablespoon 큰술 Jin-Soy Sauce/진간장
1/2 Tablespoon 큰술 Brown Sugar/흑설탕
1/2 Tablespoon 큰술 Minced Garlic/다진 마늘
The stove heat remains at medium. As soon as the sugar melts and you see bubbles, let the frying pan rest flat on the stove heat. Quickly mix liquid with the rest of the ingredients. Mix well for about 15 seconds. Immediately, transfer the MyeolChi BokkEum to a plate or container, so it can start cooling down. IF you let it sit on the hot frying pan, the residual heat will continue cooking the anchovies. When these dried anchovies are over cooked, it can alter its yummy taste to tasting rancid. And KwariGoChu (Shishito peppers) tastes the best when they are just slightly cooked with blisters on the skin. Let it cool down completely before storing it the fridge.
How long does this MyeolChi BokkEum last?
This is best enjoyed on the day of making it, for that dried crisp bite. Once it goes in the fridge, the anchovies gets soft, but it still tastes yummy. I would eat through this side dish within 5-7 days, stored in the fridge.
MyeolChi BokkEum is best enjoyed with warm Korean rice or as a drinking snack (AnJu 안주). YES, not all Asian rice are the same. Korean rice is uniquely Korean.
I mean, a bowl of warm Korean rice with MyeolChi BokkEum will literally take me to food-heaven.
And when I'm thirsty for a cold beer, MyeolChi BokkEum is perfect with a light crisp beer🍺
OR when I need something a bit stronger, a shot of cold soju (unflavored PLEASE!) with a bite of MyeolChi BokkEum instantly take me to my happy place😎
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