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


2 cups Dried anchovies

soy sauce
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


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


Drunken Spicy Shrimp

If Jackie Chan stars the Drunken Master
I created the drunken shrimp, not to do
martial arts but to give a kick on the flavors of your dinner table



Peeled and butterflied Shrimp

Soy sauce
Fish sauce

Brown sugar
dried chili flakes (optional)
sliced onions
finely chopped garlic
finely chopped ginger
finely chopped basil leaves
sesame oil
sesame seeds
sliced tomatoes


0. On a separate sauce pan, roast the sesame seeds on low fire until a little bit brown and set aside.

1. Sautee garlic, onions, ginger and tomatoes
2. Add shrimp when tomatoes are soft and onions are transparent.
3. Add salt and pepper.
4. Continue stir until shrimp is coated with sauce from tomato, garlic, onions and ginger
5. Add beer, soy sauce, fish sauce and sugar, simmer until sauce gets thick.
6. Add basil and chili flakes, final taste and top with sesame seed.
7. Serve hot with rice. Enjoy!


Roasting sesame seeds

Simmering with beer and other sauce

Almost done!

Ready for your table! Drunken Spicy Shrimp

Spicy Thai Chicken in Cashew nuts

Tasted this first at Krua Thai and later at Siam, finding out later that they have the same owner. 🙂 That’s business, same taste in different packaging. I made my own for Peter’s house warming and the folks love it!
I love it too. This is spicy and sweet. If you are adventurous with spices, you will like this.

On crushed spices, I used a garlic crusher gadget that crushes garlic and others so finely.


chicken strips (skin off)
cashew nuts

crushed garlic
crushed ginger
dried chili pepper
sliced onions
chopped basil
spring onions
brown sugar
olive oil/sesame oil

Soy sauce
Fish sauce


On a separate pan, toast cashew nuts in low fire, until it turned brown but not burned, set aside.

1. Sautee Garlic and onions and ginger together in sesame oil.
2. When onions turn transparent add chicken,
dried chili pepper,basil, salt and pepper (not too much salt, fish sauce still coming).
3. Stir until chicken turn pale and little title toasty but not burned.
4. Add spring onions and continue stirring.
5. Add a little water(5 tbs), soy sauce, fish sauce and brown sugar.
6. Simmer until sauce thickens.
7. Add toasted cashew nuts and mix in.
8. Turn off fire and top with spring onions and chopped basil.
9. Serve hot with rice

Spices for Thai Chicken

Chicken Stips

Sauteed Ingredients

Thai chicken ready for Party!