Celebrating National Peanut Month

Happy National Peanut Month!

Did you know that March is National Peanut Month? Peanuts have more protein than any other nut, making them a good snack to munch or a good addition to side dishes for an added crunch. But in the U.S., this nut does not get the love it deserves. A recent survey by the Centers for Disease Control and Prevention showed only four out of 10 people eat nuts daily. Peanuts are great when you want a little snack or if you want to feature them in a traditional Korean side dish. Let’s take a look at some surprising peanut facts and a traditional side dish recipe to celebrate National Peanut Month!

Showing Peanuts Some Love

Did you know there have been two elected presidents of the United States of America that have been peanut farmers? Thomas Jefferson and Jimmy Carter. But they aren’t the only famous connection peanuts have to the White House. Bill Clinton’s favorite sandwich is a peanut butter and banana sandwich. It takes about 540 peanuts to make a 12-ounce jar of peanut butter and the average peanut farm is 100 acres.

Myeolchi Bokkeum

A traditional Korean side dish, myeolchi bokkeum, or pan-fried anchovies and peanuts, is a great way to enjoy the high calcium anchovies with the protein-packed peanuts. Traditionally served with rice, this dish makes a great addition to any meal or can be served as a main dish itself. For this dish, you will need:

2 tablespoons of oil
1 clove of minced garlic
1 cup of baby dried anchovies
½ cup of roasted unsalted peanuts
1 tablespoon of soy sauce
2 tablespoons of mirin or cooking sake
1 tablespoon of raw sugar
2 teaspoons of rice syrup or glucose

Heat a large, non-stick frying pan over medium-low heat. Then add the oil and garlic and sauté gently for a few seconds. Add in the dried anchovies and sauté over a gentle heat, making sure the anchovies are well coated in the oil. They should start to get crispy. Remove the anchovies and set aside. In the same pan, add the peanuts and pan-fry them for about a minute until golden then set aside. In the same pan, add the soy sauce, cooking sake, syrup, and sugar and bring to boil. Simmer this mixture for about a minute over low heat until the sauce is syrupy. Add in the anchovies and peanuts and stir until coated. Turn off the heat and cool before serving. This dish can be refrigerated and kept in a sealed container for five to seven days.

All of your Korean cooking ingredients can be found at Lotte Plaza Market. For more information, visit us today!