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Sauces and Condiments

Sauteed Dried Anchovies (Myoltchi Bokkum)

Sauteed Dried Anchovies (Myoltchi Bokkum)
Kirk McKoy / Los Angeles Times

When I take friends to a Korean restaurant, I always feel I spend more time explaining than actually eating. Whenever a dish is placed on the table, everyone points and asks, "What's that?" as they wave their chopsticks cautiously about ... Read more

Total time: 25 minutes | Serves 8 to 10
  • 1/4 cup oil, divided
  • 4 cloves garlic, minced
  • 1/2 to 1 onion, chopped
  • 1 (6-ounce) package small dried anchovies
  • 3 tablespoons yut (Korean malt syrup) or 2 tablespoons honey
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce or kochu jang (Korean chile paste)
  • Sesame seeds, for garnish

Step 1Heat 1 tablespoon of oil in a skillet over medium heat. Add the garlic and onion and stir-fry until the onion is soft, 4 to 5 minutes.

Step 2Add the remaining oil, and when it is hot, add the anchovies and stir-fry over low heat until the anchovies get slightly crispy on the outside, 10 to 15 minutes. Add the yut, sugar, sesame oil, and soy sauce. Serve the anchovies warm or cold, sprinkled with sesame seeds.

Note: Korean malt syrup is sold at Asian grocery stores.


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