For the past Autumn term in uni, we have been trying our hand at cooking Korean dishes. One of Ashley’s favourite Korean side dish is Myulchi Bokkeum. It’s basically anchovies stir-fried with sweet and spicy sauce. We were so addicted we made them every week and had them at almost every meal!!
Most Myulchi Bokkeum recipes do not use fried anchovies but we like ours deep fried before making this dish. If you prefer not to deep fry your anchovies, stir fry them separately with oil before adding them to the sauce
Recipe adapted from korean bapsang.
1 Tbs gochujang (korean red pepper paste)
1 tsp soy sauce
3 Tbs rice wine
3 Tbs water
2 tsp caster sugar
2 tsp maltose or honey
2-3 cloves garlic, sliced
1 cup anchovies
1 tsp sesame oil
1 tsp sesame seed
- Add the first 7 ingredients together in a small pot and bring to boil.
- Once the sauce thickens, add in the fried anchovies. Stir-fry until all the sauce is absorbed. (we like to add some sugar at this stage to caramelise the anchovies). Add the sugar according to your preferred taste.
- Remove the pot from the heat, add in the sesame oil and sesame seed.