School Chef's Nutty Myeolchibokkeum
A crispy and tender side dish made by separately dry-frying anchovies and nuts in a dry pan to remove fishy smell, resulting in a crunchy and soft banchan that stays fresh all week.
Ingredients needed 4 servings
Recipe
Cooking tips
- If you use too much sugar, the anchovies will harden like a cookie after cooling and clump together, so sweeten mainly with corn syrup.
- Adding a little mayonnaise creates a coating effect, keeping it soft and not hardening even after long-term refrigeration.
Recommended for
- Those who want a side dish that stays soft like fresh even after eating it throughout the week.
- Beginners who find it difficult to keep anchovies from clumping together and hardening.
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