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SWEET, CRUNCHY & NUTTY ANCHOVIES (MYEOLCHI-TTANGKONG-BOKKEUM)
Sweet, crunchy & nutty anchovies (Myeolchi-ttangkong-bokkeum)


  • Written By SOYEON on November 20, 2018, 3:49 pm
  • Category : Food
  • Registered Language : Korean
  • Auto Translated by BING Engin
  • Page Hits : 26 Person
  • I like this page : 0 Person
  • Original Page : Korean Language


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Who wouldnt like something sweet, crunchy, & nutty?! Todays recipe, myeolchi-ttangkong-bokkeum is exactly that: stir-fried dried anchovies and peanuts. It tastes like a sweet, salty, crunchy snack.This is one of the most common and popular side dishes for Korean lunch boxes (dosirak), and almost every family has its own recipe for it. Sometimes chopped green chili peppers are added, to make it spicy or Korean gochujang (hot pepper paste) is added. If you want to add hot pepper paste, just add 1 tablespoon hot pepper paste to the seasoning sauce.This version includes peanuts because I found out the crunchy and nutty peanuts are something special. You have a peanut allergy? Then you can leave them out or replace them with your other favorite nuts such as sliced almonds, walnuts, and/or pecans. If you skip the peanuts, the dish name will change to myeolchi-bokkeum because ttangkong (peanuts in Korean) is removed. : )In the old days, myeolchi-bokkeum tended to be saltier because we added more soy sauce or hot pepper paste, but I use less salt for this version. It still tastes a little salty because the dried anchovies by themselves are a little salty.This is a kind of mitbanchan, or preserved side dish, that you can keep in the fridge for up to one month. Like I do in the video, you can make it ahead of time and then take it out and combine it with different side dishes and rice to quickly make a well-balanced, delicious meal. You can serve it as a side dish with rice and also it will be a good side dish for beer!
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