This is one of the kids' favorite banchans: stir-fried dried baby anchovies with mild Korean peppers (kkwari gochu also known as shishito peppers). For those of you who are unfamiliar with Korean cuisine, banchan is a generic term for side dishes. When you visit a typical Korean restaurant, the server will bring out an array of banchans for you to enjoy with your meal. My motto has always been good banchan = good restaurant/good food. Bad banchan=no return visit. That may sound harsh but I truly believe you can tell how much a chef/restaurant owner cares about their patrons based on the banchan offered. Anyways, this is a very common banchan in Korean households. You probably don't see it offered at Korean restaurants because baby anchovies cost more than filet mignon (by the pound). I stir-fry these babies in a mixture of minced garlic, soy sauce, brown corn syrup, sesame oil, and toasted sesame seeds. It's sweet, savory, salty, and addicting. My mom makes a spicy version of this but I keep it mild so my youngest can enjoy it. And she loves it. My kids don't eat the bigger anchovies "because you can see the eyeballs!" Anchovies have many health benefits. They are rich in omega-3 fatty acids, which offer powerful benefits for your heart. Studies show they may reduce your triglyceride levels, slow the buildup of plaque in your arteries, and reduce your blood pressure. They may also lower your risk of stroke by reducing blood clotting. Next time you're at the Korean market, check the refrigerated section to get your dried baby anchovies!

🍚 Level of Difficulty: Easy
🍚 Spice Level: Mild
🍚 Fridge Life: 7-10 Days

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