The full recipe is on my blog, check it out:
The sundried anchovy side dish is one of the basic Korean sidedishes, usually eaten with a bowl of rice. This is really low calorie and high calcium so Korean parents regularly prepare it for their children. When I was going to school, this was one of the usual dishes we ate all the time. My mom always prepared it for my school lunch.
In this video I make two kinds of myulchi bokkeum. One is sweet, crispy, and mild, the other is sweet, crispy, and hot spicy.
Ingredients:
1. 2 cups dried anchovy, olive oil, brown sugar,
2. garlic, hot pepper paste, corn syrup, water,
3. 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.

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