Pan Fried Korean Anchovies (Myulchi Bokkeum)

Step 1

Put the shishito peppers in a strainer and wash them in running water. Drain and trim off the stems.

Step 2

Put the dried anchovies in a strainer and shake them lightly to remove any debris / dusts.

Step 3

Put the anchovies in a wok and dry out the moisture by stirring it for about 1-2 mins. (no oil is required at this stage)

Step 4

Take anchovies out and quickly rinse the wok. (This step is only necessary if you are using only one wok).

Step 5

Put a dash of rice bran oil in the clean wok and once heated add the shishito pepper. Lightly fry it for about 2 to 3 mins.

Step 6

Add the anchovies into the wok and stir for about 1-2 mins.

Step 7

Add the prepared sauce and simmer it for about 3-4 mins.

Step 8

Once it cools down, serve it on a plate. (Any unused portion can be stored in an air tight container for a few days. Refrigerate it.)