Piglet and I were hosting a dinner party and I thought of cooking this instead of the usual Myulchi Bokkeum (Stir fried dried anchovies). The addition of peanuts can balance the saltiness of the dried anchovies. I used to prefer a higher anchovy to peanut ratio but lately I have been adding more peanuts.
A few days ago, I was still trying to adjusting my too spicy napa cabbage kimchi so I opted to still do a non spicy version this time around. Piglet tried it and it tasted really similar to the nasi lemak ones. He suggested that the the guest would prefer the spicier version.
A few hours before the dinner party, I added in the spicy sauce to serve and
Myulchi Tangkong Bokkeum (Stir Fried Peanuts & Dried Anchovies) Recipe
Ingredients
200g Anchovies
300g Peanuts (adjust quantity according to preference)
4 tbs cooking oil
1 tbs soy sauce
2 slices of ginger
1 tbs sugar
1 tsp sesame seed
1 tsp sesame oil
Method
1.Toast the anchovies on the pan (without oil) until dry and leave aside
2. Wash the pan and dry it.
3. Add cooking oil, ginger and peanuts
4. Stir fry it until it makes a ‘popping sound’. Oil might splatter slightly.
5. Add in dried anchovies.
6. When anchovies are browned, add garlic, soy sauce, sugar and sesame oil and fry it for a few minutes. Adjust seasoning to taste.
7. Add in sesame seed and let it cool.
Spicy version
Ingredients
gochujang
sugar
water
garlic
I have not stated the quantities as it is done according to taste. Add water, sugar, garlic, gochujang to taste and simmer it until the sauce thins down to 1 tbs. Add in the portion of Myulchi Tangkong Bokkeum and stir. Add sesame oil and sesame seed if desired.