Crispy Anchovy Rice Bowl — Myeolchi Bokkeum with Rice and Banchan
Korean stir-fried dried anchovies glazed in soy, honey, and sesame with toasted peanuts and chilli, served over short-grain rice with a small kimchi side and seaweed strips.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Remove skins from peanuts. Finely grate garlic cloves. Cut seaweed sheets into thin strips. Measure soy sauce, honey, brown sugar, Korean cooking wine, gochugaru, and sesame oil. Have kimchi and sesame seeds ready.
Boil
Combine rinsed rice with 240ml water in a medium saucepan, bring to a boil over high heat, cover, reduce to lowest heat, and cook 12 minutes until water absorbs. Rest covered off heat 5 minutes until fluffy.
Toast 1
Heat a dry wide skillet over medium heat. Add dried anchovies, toast 3–4 minutes shaking the pan often until fragrant and slightly crisp. Transfer to a plate.
Toast 2
Add peanuts to the same dry pan, toast 2–3 minutes over medium until pale golden and fragrant. Combine with anchovies on the plate.
Build
Wipe the pan, add neutral oil over medium heat, sweat grated garlic 30 seconds until fragrant. Stir in soy sauce, honey, brown sugar, Korean cooking wine, and gochugaru. Reduce 90 seconds over medium until syrupy and bubbly.
Glaze
Return anchovies and peanuts to the pan, toss 60 seconds over medium until every piece is coated and glaze clings. Drizzle sesame oil and scatter sesame seeds.
Plate
Divide rice between two plates, top each with glazed anchovies and peanuts, set kimchi alongside, and finish with seaweed strips. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.