The first time I tried this, it was part of the school lunch at work. I loved it immediately, so my coworker, Jessy, shared her recipe with me. This is a quick and easy recipe. In the States, the most difficult part with be finding the fish. Any Asian food market it sure to have it, or if you have a neighborhood fish shop, the patron can probably order it for you.
(Note: Many of these ingredients can be substituted. Read recipe for details.)
3-4 Tablespoons of oil for frying
200 grams of tiny dried anchovies (about 4 cups)
Two handfuls of chopped nuts
1/4 cup of honey or corn syrup or rice syrup
Optional: garlic, sesame oil, sesame seeds
|The most essential ingredient is tiny dried anchovies. I am using sliced almonds and walnuts, but any kind of nut(s) can be used. Sliced garlic can be used in exchange for or in addition to the nuts.|
|Surprise! My anchovies included almonds in the package. One of the benefits (or detriments) of knowing very little Korean is that I often have these little surprises pop-up in my food.|
|When the majority of fishies are lightly browned...|
|...add the nuts. I am using walnuts and almonds. I've also tried this recipe with cashews. Yummy! At this point, add a sprinkling of soy sauce (about one teaspoon) and, if desired, about 1/2 teaspoon of sesame oil and a few spoonfuls of sesame seeds.|
|Give it all a good stir and let it fry for a couple more minutes to toast the nuts.|
|Turn off the heat. While the bokkeum is still warm, add the honey (or syrup). Toss. Use enough to coat all the little pieces without drowning them. Taste it. Try to find a nice balance between salty and sweet. If needed, add more honey.|
|Serve as a sidedish or bento snack.|
Thanks for reading. I hope you enjoy this unique, Korean dish: Myeolchi Bokkeum
맛있게 드세요! Masitkke deuseyo!