Myeolchi Bokkeum is the korean version of "dilis na maanghang". It's made of stir fried anchovies or dilis in a thick sweet and spicy sauce. It's a common side dish or banchan in korea. It's very good for lunch box too.
While Pinoys may not see this as "ulam", you may later come to know that a typical korean meal consists of soup, side dishes of various kinds (atleast 3) and rice- the main dish. They consider rice more important than what we call ulam.
Anchovies have variety of sizes. The small ones range from 10-15mm and are white. They are usually cooked without kochujang. The one in the picture are medium sized anchovies that measure 20-25mm. Then, big anchovies measure 40-50 mm. Bdig anchovies are cooked with kochujang since they tend to have a funky smell sometimes.
I buy anchovies from korean grocery stores because unlike the ones they sell in local markets or supermarkets, korean anchovies are well dried and unsalted. They have a clean smell too. But ofcourse, you can use dilis from the market. Just toast it well to rid of the smell if you are bothered by it.
- 1 cup dried anchovies
- 2 tsp kochujang
- 2 tsp sugar
- 1 tbs corn syrup
- 1 tsp garlic
- 2 tbs water
- 1 tbs oil
- 1 tsp roasted sesame seeds
- Put 1 cup of anchovies on a hot skillet. Toast it for about 1 min on low-med. Be careful not to burn.
- Add 1 tbs oil. Stir fry for 1 min. Push on the far side of the pan to make space for sauce.
- Add the remaining ingredients on the other side of the pan. Stir well. Wait until the sauce sizzles. It should have a thick consistency.
- Mix in the anchovies. Coat all the anchovies evenly.
- Transfer to a container. Add roasted sesame seeds.