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.
2 cups Dried anchovies
olive and sesame oil
Korean : 1 tbs Gochujang paste
Vietnamese: 1tbs Chili garlic sauce
Korean: 1 tbs red pepper powder
grated white onion
4 tbs of white wine
4 tbs of water
1. Heat the pan, toss in anchovies for 5 mins until
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