Myulchi Bokkeum (Stirfried Anchovies)

When I saw this recipe at Little Teochew's blog, I knew I had to try it.  I had this at a Korean's family house ages ago and really liked it.  However, I hardly get to eat this at the Korean restaurant here, granted I hardly go to the Korean restaurant, but the times that I did go, this side dish was not served.  This side dish was sold at the Korean market though but quite pricy.

It was sweet and spicy and if you eat it right away, the anchovies were crunchy.  However, if you kept it for later or kept it in the refrigerator, then the anchovies would turn soft.  I liked it better when the anchovies were still crunchy, then I got the crunchy, the spiciness from the gochujang (Korean hot pepper paste), and the sweetness from the honey and sugar.  Simply irresistible!!  Even both of my girls were enjoying this spicy snack!  With water alongside of course.

 

Recipe adapted from Maangchi and seen at Little Teochew.  I changed some of the method and used short-cut (buy bottle toasted sesame seeds).

Ingredients:

• 1 cup of dried anchovies
• 1/2 tsp. toasted sesame seeds (I used 2 tsp.)
• 1 tsp. sesame oil

(A)

• 1 Tbsp. brown sugar ( I used pure cane sugar)
• 1/2 tsp. minced garlic
• 1 Tbsp. gochujang
• 1/2 Tbsp. corn syrup or honey (I used honey)
• 4 tsp. water

Method:

1.  In a dinner plate, spread out the dried anchovies.  Spray the top with cooking spray.  Place in the microwave for 2 minutes or until the anchovies are toasted and crispy.

2.  In a small saucepan, add in (A).  Then put on the stove and stir until sugar, honey and gochujang are melted and thicken.  Turn the heat off and add in the anchovies.   Add in the sesame oil and toasted sesame seeds and mix well.  Serve right away if you like a crispy bite, serve later if you like it soft.

Note:  Can keep in the refrigerator for up to 2 weeks.  But for just 1 cup, it won't stay for more than a day.