For mild myeolchi-bokkeum: Make sauce by mixing 1 tb sugar, 1 clove
of minced garlic, 1 tb water in a small bowl. Set aside. Stir 1 cup
of small dried anchovy in a heated pan for 1 minute. Add 1 tb olive
oil and stir it for another minute. Push the cooked myeolchi to the
edge of the pan away from the heat. Add the sauce to the cleared
spot on the pan. Tip the pan so only the sauce is over the heat.
Simmer it until the sauce looks shiny. Mix the anchovies with the
sauce and remove from the heat. Add 1 tb sesame seeds and 1 ts of
sesame oil. Serve with rice or snack.
For spicy myeolchi-bokkeum: Make sauce by mixing 1 tb of hot pepper
paste, 1 tb of sugar, 1 clove of minced garlic, 1 tb water in a
small bowl. Set aside.Stir 1 cup of small dried anchovies in a
heated pan for 1 minute. Add 1 tb olive oil and stir it for another
minute. Push the cooked myeolchi to the edge of the pan away from
the heat. Add the sauce to the cleared spot on the pan. Tip the pan
so only the sauce is over the heat and simmer until the sauce looks
shiny. ix the anchovies with the sauce and then remove from the
heat. Add 1 ts sesame oil and 1 tb sesame seeds. Serve with rice
You can keep it in the refrigerator up to 2 weeks until you finish
eating it.
