Recipes

Stirfried dried anchovy side dish

Myeolchi-bokkeum 멸치볶음

Ingredients:

For mild myeolchi-bokkeum:

  1. Make sauce by mixing 1 tbs sugar, 1 clove of minced garlic, 1 tbs water in a small bowl. Set aside.
  2. Stir 1 cup of small dried anchovy in a heated pan for 1 minute.
  3. Add 1 tbs olive oil and stir it for another minute.
  4. Push the cooked myeolchi to the edge of the pan away from the heat.
  5. Add the sauce to the cleared spot on the pan.
  6. Tip the pan so only the sauce is over the heat. Simmer it until the sauce looks shiny.
  7. Mix the anchovies with the sauce and remove from the heat.
  8. Add 1 tbs sesame seeds and 1 ts of sesame oil. Serve with rice or snack.

For spicy myeolchi-bokkeum:

  1. Make sauce by mixing 1 tbs of hot pepper paste, 1 tbs of sugar, 1 clove of minced garlic, 1 tbs water in a small bowl. Set aside
  2. Stir 1 cup of small dried anchovies in a heated pan for 1 minute.
  3. Add 1 tbs olive oil and stir it for another minute.
  4. Push the cooked myeolchi to the edge of the pan away from the heat.
  5. Add the sauce to the cleared spot on the pan.
  6. Tip the pan so only the sauce is over the heat and simmer until the sauce looks shiny.
  7. Mix the  anchovies with the sauce and then remove from the heat.
  8. Add 1 ts sesame oil and 1tbs sesame seeds. Serve with rice

*You can keep it in the refrigerator up to 2 weeks until you finish eating it.

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