Chinese Cuisine Witch's Myeolchi Bokkeum

• 200g anchovies
• 30g scallions
• some dried chili peppers
• 50ml cooking oil
• a pinch of MSG
• jocheong (rice syrup)
• sugar
• whole sesame seeds
• soy sauce

Recipe 🍳

Cooking tips 💡

• When stir-frying anchovies, keep the oil temperature high to achieve a crispy texture.
• Drizzling soy sauce around the edges lets the saltiness vaporize while retaining a savory aroma.
• After adding jocheong, stir-fry while separating the anchovies so they don't stick together.
• After cooling completely, give it another stir to prevent the anchovies from sticking together during storage.

Recommended for 🙋

• ⭐Those looking for a crispy side dish.
• ⭐Those needing a simple and quick side dish.