This is a sweet, salty, crunchy side dish that goes well with many Korean dishes. Another popular ban chan dish from my Korean Restaurant days
6 oz dried anchovies
1 Tbs blended sesame/soybean or vegetable oil
Stir fry sauce:
1 Tbs Kochujang *
2 tsp soy sauce
1 Tbs honey **
2 tsp water
2 cloves garlic, minced
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.
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Soak the anchovies in cold water for about fifteen minutes, then drain and pat dry.
Mix the sauce ingredients in a small bowl.
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.