I tried this soy sauce version at one Korean BBQ buffet place that we went to and was impressed. It was different from Myulchi Bokkeum and had some green chili on it. I loved this soy sauce version too so I wanted to recreate it at home. I added red bell pepper and onion in mine. You can omit the red bell pepper but don't omit the onion as it went really well with this dish. This dish can be spicy, it depends on the green chili that you use and how hot they are. My green chili was not hot at all so it didn't turn out spicy but sweet and savory. I duplicated it pretty well and close to the one that I had tried. My hubby finished the whole bowl!! Luckily I saved some away for bibimbap the next day. This is part of a banchan or side dish of a typical Korean meal. Enjoy! And as you know I welcome feedback. :)
- 1 cup dried anchovies, rinse and let dry
- 1/4 red bell pepper, thinly slice (optional)
- 1 small (or 1/2 large) yellow onion, thinly slice
- 4 green chili, half (you can use Serrano or Jalapeno)
- 2 tsp. minced garlic
- 2 tsp. minced scallion
- 3 Tbsp. light soy sauce
- 2 Tbsp. light brown sugar
- 1 tsp. toasted sesame seeds
1. In a small bowl, add in soy sauce and brown sugar, stir to melt the sugar. Set aside.
2. Heat up your wok, add a little cooking oil. When hot, add in the washed anchovies. Stir-fry until brown and crispy. Scoop to one side, add in more oil if needed. Add in the onion, red bell pepper and green chili. Stir-fry until soften. Then, mixed with the anchovies.
3. Add in minced garlic and scallion, stir-fry well. Pour in the soy sauce mixture. Mix well and let the sauce thicken. Lastly add in the sesame seeds, mix well and serve.