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• 2 cups dried anchovy, olive oil, brown sugar,
• garlic, hot pepper paste, corn syrup, water,
• sesame oil, sesame seeds

For mild myulchi bokkeum:

1. Stir 1 cup of small dried anchovy in a heated pan for 1 minute.
2. Add 1 tbs olive oil and stir it for another minute.
3. Push the cooked myulchi to the edge of the pan away from the heat.
4. 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.
5. Tip the pan so only the sauce is over the heat. Simmer it until the sauce looks shiny.
6. Mix the cooked anchovy with the sauce and turn the heat off.
7. Add ½ tbs sesame seeds and 1 ts of sesame seeds.

For spicy myulchi bokkeum:

1. Stir 1 cup of small dried anchovy in a heated pan for 1 minute.
2. Add 1 tbs olive oil and stir it for another minute.
3. Push the cooked myulchi to the edge of the pan away from the heat.
4. 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.
5. Tip the pan so only the sauce is over the heat and simmer until the sauce looks shiny.
6. Mix the cooked anchovy with the sauce and then turn the heat off.
7. 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.