- 1 1/2 cup dried anchovies
- 1/2 tbsp vegetable oil
- 1 large garlic clove, minced
- 1 teaspoon soy sauce
- 1 tsp water
- 1 1/2 tbsp brown or white sugar
- 1 1/2 tsp corn syrup (optional)
- 1/2 tsp sesame oil (optional)
- 1 tsp toasted sesame seeds
1. Combine the soy sauce, water, sugar and corn syrup in the bowl.
2. Heat a skillet over medium high heat and add oil.
3. Stir cook garlic for 10 secs.
4. Turn the heat to medium and stir cook anchovies for a few minutes until they turn light brown and crunchy.
5. Remove from the heat. Push the anchovies to the edge of the skillet, pour the seasoning mixture to the cleared out-spot. Cook the sauce with reminded heat until is starts bubbling.
6. Mix everything until all anchovies coated with the sauce.
7. Stir in sesame oil and sesame seeds.
8. We can safe the left-over in the refrigerator for up to 1 month.
ref: https://www.maangchi.com/recipe/myeolchi-bokkeum
