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November 9, 2011

Fried Anchovies and Peanuts, love or hate?

Before I start this post I would like to ask you if you've ever seen "Kimchi Chronicles" on PBS or on Youtube.
Marja Vongerichten did a wonderful job introducing Korean cuisine and I enjoyed seeing a few episode myself. She recently published her cookbook.
They launched Korean cooking video contest on Youtube and I thought you might be interested in.
Check the link below.
Give yourself a try if you are enthusiastic about Korean food. 
Who knows? You will be the chosen one! 

Now let's talk about today's recipe.
I know some of you don't like anchovies at all. In fact you can barely stand looking at them.
So here is a cute angle that might change your mind...

 
They are baby anchovies.  Aren't they cute enough to eat them? 
... not really?

Then how about this?
Come on! They are just ordinary fishes but you happened to eat them whole including the head.

If you still doubt on these wonderful creatures...,
I have a good dish for you to try to break off the hatred.
It is one of the easiest, simplest Korean side dish you can make, yet still beloved by millions of Koreans everyday.
Take a look.


 Get baby anchovies, peanuts, soy sauce, Korean corn syrup, sesame oil, and sesame seeds.


 In a small bowl combine soy sauce, honey, sesame oil, and Korean corn syrup.


 For Korean corn syrup I used this one. It suppose to have zero sugar but full of fiber.


 Bring nonstick skillet over medium heat.


 Toast your anchovies on the dry pan about 1-2 minute. They will become very dry.
This will remove any fishy smell from the anchovies.


 Add the peanuts and toast them for 30 seconds. Reduce heat to low.


Add the sauce...

 Quickly toss all together for 30 seconds.


 Sprinkle sesame seeds at the end. Done!

It is crunch, slightly sweet, almost like a snack on its own...


So how do you think?
Still don't care for it?
Don't worry..., I won't blame you.
My husband of 16 years still won't eat anchovies. 
And that is a curse enough for me...

But I do hope you can give these baby guys a try though.
Would ya?



Fried Anchovies and Peanuts
(잔멸치 볶음, jan myulchi bokkum)

1 cup tiny baby anchovies
1/2 cup peanuts or slivered almonds
2 tsp soy sauce
1 Tbsp honey
2 Tbsp Korean corn syrup or any corn syrup
1/2 tsp sesame oil
2 tsp toasted sesame seeds

In a small bowl mix soy sauce, honey, corn syrup and sesame oil. Set aside.
Bring nonstick skillet over medium heat and toast the anchovies on the dry pan for 1-2 minutes.
Add the peanuts and toast for 30 seconds. Reduce the heat to low and pour the sauce over.
Quickly toss everything together. Sprinkle sesame seeds on top and mix everything well.
Serve as a side dish with rice, hot or cold. It is good!


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5 Comments:

At November 11, 2011 at 1:46 AM , Anonymous LucyL said...

LOVE!!! I tried this straightaway yesterday after I read this post as I already had baby anchovies and peanuts in the cupboard and I LOVED it! I used only a 1:1 ratio of soya sauce and honey as my other half doesn't like sweet food, but it still turned out tasty. I've got this for lunch again today with rice! Thanks Holly for another great recipe, love your fast to make yet flavourful recipes! =)

 
At November 12, 2011 at 10:06 AM , Anonymous Smoky Wok (Tastes of Home) said...

Love for me!  We have a similar dish too - love the crunch and sweetness in this dish :)

 
At November 13, 2011 at 5:37 AM , Anonymous beyondkimchee said...

@33ba3e89b75e40401b61e92ac5bf45f9
Thanks Lucy. I am glad that you like the dish.

 
At November 17, 2011 at 8:12 AM , Anonymous kitchenriffs said...

Great recipe.  Most people I know tolerate anchovies as a garnish, but eating them?  No way!  Of course where I live (St. Louis, landlocked in the middle of the US) the only anchovies readily available are the canned variety (fresh are available, but usually they're a special order item at a good fish monger).  Anyway, nice flavor combo.  Thanks.

 
At May 29, 2012 at 12:18 AM , Anonymous katz said...

Hi holly im making this and i plan to make it spicy. which is better to use? pepper flakes or vinegar red pepper flakes?

 

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