Myeolchi Bokkeum | Recipes for Food

Megan Pai, Myeolchi Bokkeum

This is a rendition of myeolchi bokkeum, modified for a regrettably gochujang-less household. If you have gochujang in your kitchen, swap 0.5 tablespoons of gochugaru and 1 tablespoon of miso paste for 1 tablespoon of gochujang.

Myeolchi bokkeum pairs well with a July sunset, a crisp can of Asahi, and new friends who may rejoice at the sweet, hot wonders of tiny fish.

Ingredients

1.5 tbsp gochugaru
1 tbsp miso paste
3 tbsp hot water
1 tsp soy sauce
1 tsp fish sauce
1, or 5, garlic cloves, finely grated
2 tbsp sesame oil
1 cup dried baby anchovies
2 tsp sugar
1 tbsp sesame seeds

Preparation

Whisk together gochugaru, miso paste, hot water, soy sauce, fish sauce, and garlic.
In a nonstick pan, heat 1 tbsp oil over medium heat until shimmering. Add baby ‘chovies. Stir occasionally until fish is evenly coated and aromatic (about 3 minutes, or until other residents of household comment on divine smell).
Sprinkle sugar over anchovies, stirring frequently until a caramel glaze forms. Take care not to let fish burn.
Add gochugaru mixture to pan, stirring evenly to coat fish. Cook for a minute or two.
Remove pan from heat. Drizzle remaining sesame oil, and finish with sesame seeds.
Say cheers and enjoy.