Ingredients with Measurements:
- 1 can of kidney beans (15 oz)
- 1 onion, sliced
- 1 cup of dried anchovies
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of rice vinegar
- 1 teaspoon of sesame oil
- 1 teaspoon of red pepper flakes
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Rinse the dried anchovies in cold water and drain.
2. In a pot, add the anchovies and enough water to cover them. Bring to a boil and let it simmer for 10 minutes.
3. Drain the anchovies and set aside.
4. In a pan, heat the vegetable oil over medium heat.
5. Add the sliced onions and cook until they are translucent.
6. Add the boiled anchovies and kidney beans to the pan.
7. Add the soy sauce, sugar, rice vinegar, sesame oil, and red pepper flakes to the pan.
8. Mix everything together and let it cook for 5-7 minutes.
9. Season with salt and pepper to taste.
10. Serve hot.
20-25 minutes
5. Temperature: Medium heat
Serving size: 4 servings
Nutritional information:
- Calories: 230
- Fat: 7g
- Carbohydrates: 30g
- Protein: 12g
- Fiber: 8g
Substitutions for ingredients:
- Dried anchovies can be substituted with dried shrimp or omitted altogether.
- Kidney beans can be substituted with black beans or chickpeas.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
Variations:
- Add sliced carrots or bell peppers for extra color and flavor.
- Use different types of beans for a different texture and taste.
- Add a tablespoon of miso paste for a deeper umami flavor.
Tips and tricks:
- Be sure to rinse the dried anchovies thoroughly to remove any sand or debris.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
- Make sure to drain the anchovies well to prevent the dish from becoming too salty.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a small bowl or dish with a sprinkle of sesame seeds on top.
Garnishes:
- Sesame seeds
- Chopped scallions
Pairings:
- Steamed rice
- Grilled chicken or fish
Suggested side dishes:
- Steamed vegetables
- Miso soup
Troubleshooting advice:
- If the dish is too salty, rinse the anchovies again before adding them to the pan.
Food safety advice:
- Make sure to cook the anchovies thoroughly to prevent any foodborne illnesses.
Food history:
- This dish is a popular side dish in Korean cuisine and is often served with rice and other banchan (side dishes).
Flavor profiles:
- Salty, savory, slightly sweet, and spicy.
Serving suggestions:
- Serve hot as a side dish or as a main dish with rice.
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Region: Japanese