Saturday, May 19, 2012

꽈리고추 멸치볶음 Ggwarigochu myulchibokeum (pan-fried dried anchovy with chili)

Dried anchovy is a versatile ingredient.
Big ones are used in a broth making, yet this small anchovy is good for pan-frying and serve as a side dish.
Add some soy sauce and sugar, it tastes so good you will want another bowl of rice~^^

180g or 6.5 oz Ggwarigochu(wrinkled Korean chili)*
40g or 3/4 cup dried small anchovy
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon minced garlic
1/2 teaspoon gochugaru (Korean chili powder)
pinch of ground black pepper
1 tablespoon sesame seeds
1 and 1/2 tablespoons vegetable oil
Mix soy sauce, sugar, garlic, chili powder and black pepper.
Put a pan on medium heat, add oil, and cook chili for 2-3 minutes.
Add anchovy and cook to slightly crisp.
Pour the seasoning in, reduce heat to low, and cook to coat the seasoning well.
Add sesame seeds.

*Ggwarigochu(wrinkled Korean chili) is one of the mild chili from Korea.
You can add bell peppers instead.
If you are a hot food mania, you can try with any spicier chili that you want.^^
I've been used jalapeno and they turned out great.
To reduce heat, I usually remove the seeds and white membrane.
And jalapeno have a tendency to become milder when they are cooked.

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Hi~ my name is Jungah living in Korea~ Love to cook and take pictures~ Enjoy your time here~*^^* I had this site, and I'm closing up now~~ and moving the recipe to my blog.