Myeolchi Muchim

Myeolchi Muchim is a vibrant and flavorful Korean side dish made with small dried anchovies that are lightly seasoned and tossed with vegetables. This Paleo-friendly version retains the authentic taste while ensuring all ingredients are compliant with the diet.

Ingredients

• Dried anchovies - 50 grams
• Garlic - 2 cloves, minced
• Green onion - 2 stalks, finely chopped
• Red pepper flakes - 1 teaspoon
• Sesame oil - 1 tablespoon
• Coconut aminos - 1 tablespoon
• Sesame seeds - 1 tablespoon
• Carrot - 1 small, julienned
• Cucumber - 1 small, julienned

Steps

1. In a dry skillet over medium heat, toast the dried anchovies for about 3-4 minutes until they become fragrant and slightly crispy. Remove from heat and let cool.
2. In the same skillet, add the sesame oil and minced garlic, sautéing for 1 minute until the garlic is fragrant but not browned.
3. Add the toasted anchovies back to the skillet along with the coconut aminos, red pepper flakes, and julienned carrot and cucumber. Stir well to combine.
4. Cook the mixture for an additional 2-3 minutes, stirring occasionally to ensure even coating and heating.
5. Remove from heat and stir in the chopped green onion and sesame seeds, mixing well.
6. Serve warm or at room temperature as a side dish.

Nutrition

• Calories: 140
• Protein: 15 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 30 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.1 L

Health Benefits

• Rich in omega-3 fatty acids from anchovies, which support heart health.
• Contains antioxidants and anti-inflammatory properties from garlic and vegetables.

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