Thursday, May 22, 2014

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.

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