멸치볶음 Myeolchi-bokkeum - Stir Fried Anchovy
Alternate spelling; Myulchi bokum, myulchi bokeum, myeolchibokkeum, myulchi bok keum, me ulchi bo kum Ingredients
6 oz dried anchovies
1 tablespoon blended sesame/soybean or vegetable oil
Stir fry sauce:
2 tablespoon Kochujang *
1 tablespoon soy sauce
1 tablespoon honey **
2 cloves garlic, minced
Garnish:
1 small spring or green onion, finely chopped
toasted sesame seed
* Korean Red pepper(Chile) paste.
** May substitute: 1 tablespoon corn syrup or 1
tablespoon sugar or 1 1/2 tablespoon brown sugar.
Directions:
Preparation:
Soak the anchovies in cold water for about fifteen minutes, then drain
and pat dry.
Mix the sauce ingredients in a small bowl.
Cooking:
Pre-heat a medium stir fry pan on high heat then add the vegetable oil.
Reduce heat to medium and add the sauce.
Heat the sauce until it just begins to show bubbling, then add the
anchovies and mix well.
Cook over medium low heat, stirring occasionally, until the liquid
almost disappears.
Place on serving plate and garnish with green onion and a sprinkle of
sesame seed.
Copyright © hannaone.com. This recipe may be freely copied and distributed for private home/non-commercial use only. If published in any manner, credit to the author with a link to the authors web site is required.
