Wednesday, June 29, 2011

Myulchi Bokkeum (Stir-fried Anchovies)



My Korean friend Clara introduced me to this appetising dish (sweet, salty, spicy and sticky)  which I later discovered that it is called Myulchi Bokkeum.  Myulchi means dried anchovy in Korean and Bokkeum means stir-fried.  It  is one of the basic  side dishes which is usually served with plain white rice.  Personally I like it as a filling for my sushi



Ingredients:

130g dried small anchovies  (* I used dried whitebaits)
2 - 3 tbsp cooking oil
1 tsp sesame oil
20g garlic, minced
20g shallots, minced
2 tsp sesame seeds - lightly toasted

Sauce:  (mix all together)

2 tbsp brown sugar
2 ½ tbsp gochujang (Korean hot pepper paste)
1 ½ tbsp corn syrup
2 tbsp warm water
½ tsp soy sauce

  • Wash and rinsed anchovies.
  • Fry the anchovies until dry, then add enough oil to stir fry until slightly crispy.  Dish out and set aside.
  • Add in about 1 tbsp oil, and saute minced shallots and ginger until fragrant.  Then pour in sauce and bring to the boil.  Simmer until slightly thickened.
  • Add in fried anchovies and stir to combine.  Finally add in sesame oil and sesame seed.  Mix well. 


    whitebait on Foodista

    2 comments:

    1. Seriously delicious.I found you from the foodie blog roll and I'd love to guide
      FoodistaFoodista'sreaders to your site. I hope you could add this whitebait widget at the end of this post so we could add you in our list of food bloggers who blogged about whitebait.,thanks!

      ReplyDelete

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