Dried-Anchovy Condiment

By Molly O'Neill

Total Time
10 minutes
Rating
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Ingredients

Yield:1¼ cups
  • 1tablespoon vegetable oil
  • 2ounces (about 1¼ cups) dried anchovies
  • ½green Korean hot pepper, seeded, deveined and sliced
  • 1tablespoon light corn syrup
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

157 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 9 grams sugars; 8 grams protein; 1048 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium saute pan, heat the oil over medium-low heat. Add the dried anchovies and hot pepper and cook, stirring occasionally, until the anchovies are very lightly browned, about 7 minutes.

  2. Step 2

    Remove the pan from the heat and gently stir in the corn syrup. Serve at room temperature with barbecued meat.

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