Stir-fried Dried Anchovies in Gochujang Sauce l Myeolchi Bokkeum l 멸치볶음 скачать в хорошем качестве

Stir-fried Dried Anchovies in Gochujang Sauce l Myeolchi Bokkeum l 멸치볶음

This must be one of most served side dishes in Korean restaurants and home meals. Refresh the dried anchovies by cooking them in a hot pan, by cooking them in a hot pan without any oil. The sweet, salty and spicy gochujang sauce upgrades the taste of the anchovies! ------------------------------------------------------------------------------------------------------------------------------------------------------ Ingredients 100g or 3.5oz dried small sized anchovies Sauce 2 teaspoons minced garlic 2 tablespoons gochujang 2 tablespoons mirim or dry white wine 1 tablespoon soy sauce 1 teaspoon brown sugar 2.5 tablespoons vegetable oil Instructions 1. Heat the large pan in a medium heat and place the anchovies int it. Stir the anchovies in hot pan for 2 minutes, without using an oil. 2. Transfer the anchovies in a wire rack and sieve them. 3. Mince the garlic and chop the chilies. 4. In a medium-sized pan, add the vegetable oil, soy sauce, brown sugar, 고추장, garlic, and mix well. Then, heat the pan over medium heat and add the chopped chilis. Keep stirring until it gets to a boil. Let the sauce boil for a minute. 5. Reduce the heat to a low heat and place the anchovies into the pan. Mix the anchovies well with the sauce and turn off the heat. Cool down the anchovies to room temperature. Serve it chilled or at room temperature. It can be kept at the refrigerator for about 3 weeks. More information WebSite : www.ongofood.com Instagram : www.instagram.com/ongofoodkorea #spicysidedish #pescatarianKoreandish #gochujangsidedish #popular Koreansidedish #banchan #멸치볶음