Side Dishes

Candied Baby Anchovies & Peanuts

Name: Candied Baby Anchovies & Peanuts
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 10 g Peanuts; 10 g Baby anchovies; 2.5 g Mirin (matsul); 2 g Olive oil; 1 g Dried red chili; 1 g Sesame oil; 1 g Soybean oil; 1 g Minced garlic; 0.3 g Oyster sauce; 1 g Doubanjiang (chili bean paste); 6 g Rice syrup (mulyeot); 0.5 g Sesame seeds

잔멸치땅콩볶음

A classic banchan of baby anchovies stir-fried slowly until tender, tossed with soaked peanuts and dried chili in garlic oil, then glazed with a touch of oyster sauce, doubanjiang and rice syrup. Stir-fry anchovies slowly over low heat so they stay soft; soaking peanuts makes them tender.

📝 Step-by-Step Instructions

Dry-toast the anchovies in a pan.

Candied Baby Anchovies & Peanuts — step 1

Add a little olive oil and the mirin and stir-fry until soft.

Candied Baby Anchovies & Peanuts — step 2

Soak the peanuts in cold water for 20 minutes and drain.

Candied Baby Anchovies & Peanuts — step 3

Thinly slice the dried chili.

Candied Baby Anchovies & Peanuts — step 4

Heat the remaining olive oil with the sesame and soybean oils, sauté the garlic until fragrant, then add the peanuts and chili.

Candied Baby Anchovies & Peanuts — step 5

Add the anchovies, oyster sauce, doubanjiang and syrup, toss well and sprinkle with sesame seeds.

Candied Baby Anchovies & Peanuts — step 6

📊 Nutrition Facts (per serving)

145.6Calories (kcal)

7.8 gCarbs

7.4 gProtein

9.8 gFat

352.7 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.