Korean – Sweet and Spicy anchovies – BokkEuml

Recently I got lots of cravings on oriental taste.

We just transfered to San Francisco CA, particularly at the heart of Japan Town. It feels like heaven in terms of tastes availability. I am surrounded by vast variety of Japanese, Korean, Chinese, Thai, Vietnamese, Filipino and Farmer’s market. Hundreds of oriental restaurants are within our reach, but I don’t want to spend much to eat good food. So I tried them at home.

So here is one that I can’t stop eating.

Korean: Sweet and Spicy Anchovies - BokkEum

Gochujang Paste:Can be bought from asian, japanese or korean store

Vietnamese Garlic Chili Paste:Can be bought from asian, japanese or korean store

Red Pepper flakes

Ingredients:

2 cups Dried anchovies

soy sauce
sugar
olive and sesame oil
sesame seeds
Korean : 1 tbs Gochujang paste
Vietnamese: 1tbs Chili garlic sauce
Korean: 1 tbs red pepper powder
grated garlic
grated white onion
4 tbs of white wine
4 tbs of water

Procedure:

1. Heat the pan, toss in anchovies for 5 mins until
lightly toasted.
2. put the heat to low, push the anchovies at the side of the pan.
3. pour some olive oil and sesame oil.
4. add garlic and white onion, stir until light brown.
5. Add soy sauce, water, sugar and wine
6. Then add Gochujang, chili flakes and chili garlic sauce.
7. Mix the sauce with anchovies in a low heat.
9. When all the sauce are mix in and caramelized add the sesame seeds.

Serve as side dish, appetizer and can be stored in the fridge for 2 weeks or more
dried squid, boneless fish, shrimp can be used instead of anchovies

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Hit the blog before 2011!

It looks like it is worth it to have some notes on my cooking adventures again.

Before this challenging year of 2010 ends, will add some cooking notes for you to try.

This time, I have been adventurous to try more oriental cooking, Asian taste has been picking up my imagination, they enter my dreams and sleepless nights. So I decided to make realities on my own dining table. 🙂

I promise to share them before this tough 2010 year ends.

By the way, 2010 was the most difficult year for us, we felt our adult bones bent to adjust to changes and brave the challenges. I pray that 2011 will be kind and supportive to our plans.

Happy New Year!