Myulchi is dried anchovy in Korean, bokkeum as you might have guessed refers to stir-fried dishes. When I was young, my mother often put it in my lunch box as a side dish. This is really low calorie and high calcium, so Korean parents regularly prepare it for children.
As far as I know, there are two variations of myulchi bokkeum, one of which is soy sauce-based and the other is hot pepper paste-based. So I used soy sauce-based for anchovies and pepper paste-based for shrimps.
Try eating it with some steamed rice. It's unbelievable tasty. You won't be able to stop!
Stir-fried dried anchovies.
Heat the pan on medium high and stir-fry dried anchovies without oil - it will remove the fishy smell.
Add cooking oil and stir fry anchovies and some nuts until light brown.
Put oligosaccharide (rice syrup - http://www.maangchi.com/ingredient/rice-syrup) on anchovies to taste and stir - I didn't put soy sauce because dried anchovies are a little salty.
Stir-fried dried shrimp.
Stir-fried dried shrimp.
It is similar to Stir-fried anchovies, just a different sauce base.
After making golden dried shrimp and nuts put hot pepper paste sauce - Mix soy sauce, Korean hot pepper paste, hot pepper powder, sugar, ginger powder and some water to taste. That's it!
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