(chopping and happy upbeat music)
- Hi everybody!
Today I'm going to make a really simple and quick side dish
with small dried anchovies.
So it's called myeolchi-bokkeum, stir-fired dried anchovies
but I'm going to add peanuts.
Maybe you went to a Korean restaurant,
they bring many side dishes,
and there are some small tiny anchovies
with peanuts.
You just see:"Oh this is so delicious and crunchy and sweet,
nutty!" and I saw lot of, lot of people
who kept eating, eating this,
even it just ran out before the real main dish comes.
Today let's make it, so easy and fast.
This is really tiny, isn't it?
So these are the anchovies we are going to use,
When I make stock I use these large anchovies.
around three to four inches and this is in between,
between these, a little larger than very tiny anchovies.
In Korean grocery stores you will see several kinds,
different sizes, but today I will just make this
with these really tiny anchovies, this one.
We call this jiri-myeolchi
myeolchi is anchovy.
So first let's measure one cup, one cup two ounce
and 60 grams.
I will put it in my strainer, this is a coarse mesh strainer
and shake this.
So it's little kind of look like dust, we just remove this.
I will use just one large clove of garlic.
So let's mince.
(chopping)
Never skip garlic, it removes a little fishy smell
and also they really go well together.
This is vegetable oil around one tablespoon.
Medium heat.
I will add the garlic here.
Add my anchovies
and stir fry.
These are peanuts, roasted peanuts.
I will use around half a cup.
If you have some peanut allergy you don't have to use them.
You can use other nuts, walnuts,
any kind of your favorite nuts and add these peanuts.
And keep stirring until peanuts are very crunchy
and anchovies just light brown.
So this is medium heat,
so slowly I will just stir fry around a couple of minutes.
Meanwhile, I'm going to make the sauce for this.
In the old days we added a lot of soy sauce
but by itself it's salty enough.
I'm going to use only one teaspoon soy sauce
and one teaspoon water, same amount.
Brown sugar one tablespoon.
You can hear the sound, tideek, tideek sound.
Rice syrup, this is optional but when you add
just a little, one teaspoon rice syrup
it makes it really shiny.
One teaspoon and mix.
You see peanuts are light brown.
Okay, this is very hot.
Let me taste this.
(yummy exclamation)
Good.
I will just turn off the heat.
Push it this way, and my pan is very hot.
(sizzle)
And mix.
Nicely, well done.
And then this is sesame oil, one teaspoon.
Yeah, done, done!
In five minutes we made this, awesome.
And you know, in the old days I used to make a lot
and just kept it in the refrigerator for one month,
and even after one month it's still left over.
Make this food with only one cup of small dried anchovies
and you can eat it for one week
and then later you can make it again.
Last step is sesame seeds around one teaspoon.
All done.
When it's cooled down, transfer this to an air tight container
and then keep in the refrigerator.
(crispy food against plate)
Today I'm eating just a simple lunch.
I made miyeok-guk, seaweed soup,
and then myeolchi-bokkeum plus kkakdugi.
Gim... crunchy, crunch.
Never hungry.
We have some kimchi in the refrigerator all the time
so this gim and then just do this.
Well fermented, my kkakdugi.
Usually for kkakdugi, I put some in small bowl
but today is special
because I wanna show you how I eat sometimes,
I just take it out from the refrigerator
and eat it just like this.
For gim, what I'm doing usually, is I just put some rice here,
like this and one kkakdugi, kkakdugi and anchovy,
make a wrap and eat.
(crunch)
Miyeok guk.
This little bite is really nice and tasty.
You can use also spoon like this, spoon use.
(yummy exclamation)
And sweet and crunchy and nutty, yum, yum, yum.
So today we made myeolchi-ttangkong-bokkeum,
stir-fried dried anchovies and peanuts.
Enjoy my recipe.
See you next time, bye.
(happy upbeat music)