My Korean Kitchen · by Sue | My Korean Kitchen★ 4.0 (2)
Pan Fried Korean Anchovies (Myulchi Bokkeum)
NUTRITION · PER SERVING15M COOK
CAL 4%·PRO 10%
CARBS 7G39% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER6G TOTAL SUGAR
FAT 2G30% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy pan-fried Korean anchovies glazed with a sweet-savory sauce of soy, garlic, sesame oil, and a touch of honey. A traditional Korean banchan (side dish) that's savory, slightly nutty, and habit-forming.
sidekoreanfish🍜 wokdairy free
View the full recipe on My Korean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 140 g shishito peppers
- 70 g dried anchovies (, small to medium size)
- A dash cooking oil ((I used rice bran oil))
- 3 Tbsp soy sauce
- 3 Tbsp rice wine
- 2 Tbsp dark brown sugar
- 1 Tbsp honey
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
- Pinch ground black pepper
At a glance
PER SERVING · TIME 15M
CAL 4%·PRO 10%
CARBS 7G39% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER6G TOTAL SUGAR
FAT 2G30% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 609mg
- Total sugar
- 6g
- Added sugar
- ≥5g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 86mg
- Calcium
- 131mg
- Iron
- 0.34mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 609MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.