Myeolchi bokkeum

What better than crispy dried anchovies used as a salt, heat and garlic delivery system. This dish is optimal when made with tiny anchovies (which I did not have), but it worked just final with the slightly larger ones too.

Ingredients

1 tbsp hot Korean pepper paste

1 tbsp sambal chili paste

1 tbsp sugar

1 clove garlic

1 tbsp water

1 cup small dried anchovies

1 tbsp olive oil

Preparation

Heat the fish on medium-high for a minute in a hot pan. Add the oil and heat for another minute or two. 

Add the sauce to the center of the pan. Allow to come to a simmer and mix in with the fish. 

Cook until desired thickness is reached. Serve with rice or as a side on stir fry.