Stirfried dried anchovy side dish / 멸치볶음 / Myulchibokkeum (or myulchi bokkeum, myulchi bokkum, myulchibokkum, myeolchi bokkeum, myeolchi bokkum)
- Categories: banchan, seafood, sidedishes, spicy
- Made with: brown sugar, corn syrup, dried anchovies, garlic, hot pepper paste, olive oil, sesame oil, sesame seeds, water,
- Watch on YouTube - 76,007 views and rated
- Read the Wikipedia entry for this recipe
- Music: 'No One' by Alicia Keys
- Originally posted on June 15, 2008 at 9:37 pm by and published in Cooking Korean Food with Maangchi - Book 2
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Ingredients:
- 2 cups dried anchovy, olive oil, brown sugar,
- garlic, hot pepper paste, corn syrup, water,
- sesame oil, sesame seeds
For mild myulchi bokkeum:
- Stir 1 cup of small dried anchovy in a heated pan for 1 minute.
- Add 1 tbs olive oil and stir it for another minute.
- Push the cooked myulchi to the edge of the pan away from the heat.
- Make sauce by adding 1 or 2 tbs sugar, ½ ts minced garlic, 2 ts water, and 1/2 tbs corn syrup (optional) to the cleared spot on the pan.
- Tip the pan so only the sauce is over the heat. Simmer it until the sauce looks shiny.
- Mix the cooked anchovy with the sauce and turn the heat off.
- Add ½ tbs sesame seeds and 1 ts of sesame seeds.
For spicy myulchi bokkeum:
- Stir 1 cup of small dried anchovy in a heated pan for 1 minute.
- Add 1 tbs olive oil and stir it for another minute.
- Push the cooked myulchi to the edge of the pan away from the heat.
- Make sauce by adding 1 tbs hot pepper paste, 1 tbs sugar , ½ ts minced garlic, 4 ts water, ½ tbs corn syrup to the cleared spot on the pan.
- Tip the pan so only the sauce is over the heat and simmer until the sauce looks shiny.
- Mix the cooked anchovy with the sauce and then turn the heat off.
- Add 1 ts sesame oil and ½ tbs sesame seeds.
*You can keep it in the refrigerator up to 2 weeks until you finish eating it. When you eat it, put it at room temperature for a while before eating, so it can get soft.
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