My friend made these Korean anchovies, and posted a picture of it. I saw the picture, and I started salivating.
You see, I have a weakness for ikan bilis (anchovies) and chili. Previously, I bought ready-made myulchi bokkeum from a Korean specialty shop, but both my mother and I were disappointed because the anchovies were no longer fresh and they also were quite “fishy”.
So, as you can see, when I realised I could actually make these at home, my heart sort of skipped a beat.
Not only can you make this popular Korean side dish at home, it is really easy to do so too!
I started by toasting sesame seeds in a dry pan. I added more sesame seeds because I like them a lot. Sesame seeds burn easily so keep them moving in the pan.
Once the seeds were slightly brown, I transferred them into a bowl.
In the same pan, I added the anchovies. I used a spatula to stir them around for a minute or so.
I added some canola oil and continued stirring the anchovies around for another minute. I then transferred the anchovies to another bowl.
In a small bowl, I added gochujang (Korean hot pepper paste), sugar, minced garlic, honey (you can also use corn syrup) and water. Using a spoon, I mixed this.
This was placed into the pan. I cooked this on low heat until the sauce had thickened, about 2 minutes.
Finally, I added the sesame seeds.
And stirred until everything was well-mixed.
There you have it. A yummy Korean side dish that you can eat with just some plain rice.
I made 8 portions of this in 2 days, both for myself and to give to my family and friends. Does this not tell you how yummy this is?
NOTE: These anchovies will not be crispy. If you want them to be crispy. cook them for a longer period of time before adding them to the sauce.
- 1 cup (about 55g) dried anchovies
- 1 tablespoon vegetable oil
- 1 tablespoon brown sugar
- 1/2 teaspoon minced garlic
- 1 tablespoon gochujang (Korean hot pepper paste)
- 1/2 tablespoon honey or corn syrup
- 4 teaspoon water
- 1 teaspoon sesame oil
- 1/2 teaspoon sesame seeds - I used 1 tablespoon sesame seeds
- Pan-fry sesame seeds in a heated pan for about a minute, until they turned light brown. Remove from heat and transfer into a bowl.
- Stir the dried anchovies in a the same pan for a minute.
- Add the oil and stir for another minute. Transfer anchovies to a bowl.
- Mix the gochujang, brown sugar, minced garlic, water, honey (or corn syrup) in a bowl and pour into the pan.
- Simmer until the sauce has thickened a little and looks shiny.
- Return anchovies back to the pan, turn the heat off. Mix.
- Add sesame oil and sesame seeds. Toss and mix well.
- Can be stored in an air-tight container in the fridge for up to 14 days.