dried seafood

Myeolchi Bokkeum is a classic Korean side dish that is made from small dried anchovies. It is sweet and salty and delicious.

Myeolchi Bokkeum (Soy Maple Glazed Anchovies)

anchovies

vegetable oil

ginger

shishito/green chili peppers ((optional))

soy sauce

Tbsp sugar

Tbsp sake or rice wine

water

garlic powder

maple syrup ((or rice syrup))

tsp sesame oil

sesame seeds

Try to buy good quality dried anchovies (마른 멸치 maleun myulchi or myeolchi). They should not be too dry (it should still be somewhat soft and not hard). If the anchovies are really dry it means it's too old. The best way to judge the quality is to taste them - they should be still soft, chewy and taste not too salty but meaty and even a bit sweet. See my post for more info and pics on best kind of myeolchi to use.

Prepare the glaze -  in a bowl, add soy sauce, sugar, sake, water, and sesame seeds. Set aside. Cut shishito peppers into bite size pieces.

On medium high heat and brown ginger in oil (2 min or so) until brown. The essence of ginger will get infused into the oil which will take away any fishy smell from the anchovies.

Add dried anchovies and sliced peppers to the hot ginger oil and saute for 3-4 minutes until they are slightly browned. This step is very important. Make sure you sauté enough until the anchovies are well browned before going to the next step.

Lower heat and add soy sauce glaze to pan. Stir for about 2 min. until anchovies are evenly glazed with the sauce.  Drizzle maple syrup and stir for another 1 - 2 min until anchovies are well coated and has a sheen to them. Turn off heat. Finish by drizzling some sesame oil.

Great Korean side dish made with small dried shrimps. Good for lunchboxes.

Sauteed Dried Shrimp (Maleun Saewoo Bokkeum)

oz dried pink shrimp ((about 3 cups in volume))

Tbsp vegetable oil ((neutral flavored))

Tbsp rice syrup

Tbsp soy sauce ((Jin Ganjang))

Tbsp cooking sake

Make the sauce ahead in a separate bowl by adding and mixing 1 T each of soy sauce, sugar and sake (or mirin).

Heat oil in a frying pan over med high heat.

When oil is hot (when it flows around like water), add the shrimp to the pan and sauté for 3 min.

Lower heat to medium and sprinkle sugar evenly on shrimp and sauté for another 3 min.

Lower heat to low and sprinkle the sauce (made in step 1) all around the shrimp so that it’s all nicely mixed. Continue mixing and sauteing for 3 more minutes.

Drizzle rice syrup (조청) or maple syrup on the shrimp mixture. Turn heat up to medium and continue stirring and frying for 2 minutes or until they look nicely browned.

A most popular Korean spicy squid stir fry or Ojingeo Bokkeum that is a great one dish meal when served with rice - which is then called Ojingeo Deopbap.

Spicy Squid Stir Fry (Ojingeo Bokkeum)

squid

yellow onion

carrot

green onions (, chopped)

cabbage

Tbsp vegetable oil

pepper

tsp sugar (+1 tsp (optional))

Tbsp chopped garlic

ginger powder

Tbsp gochujang

Tbsp gochukaru ((Korean red chili powder)

black pepper

water (+1 tbsp (optional))

Prepare a wok or a frying pan on medium high heat. Add 3 Tbs of oil.

Add chopped green onions and stir fry for about 2-3 min or until the green onions are nicely browned.

Immediately add squid slices to the pan and stir fry for 1 min or squid pieces look slightly cooked.

Add 1 Tbs + 1 to 2 tsp of sugar. Add more ore less sugar depending on whether you like things sweeter or not. Stir and cook until sugar is all dissolved.

Add garlic, ginger powder, gochujang, gochugaru and then soy sauce. Also black pepper. Stir again.

Add water and stir fry for 1 more minute

Add all the vegetables and cook for 7-8 more minutes or until all the vegetables are cooked.

Turn off heat. Finish with a dash of sesame oil and some more fresh green onions as garnish. Optionally, sprinkle sesame seeds.

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