This with warm Korean rice is all you need! 🌶STICKY 🧄GARLICKY GoChuJang Anchovy 고추장멸치볶음

Today I'm going to show you a classic Korean side dish that every Korean household eats on a regular basis. I'm going to show you how to make stir-fried dried anchovies in this spicy garlicky sauce. So so delicious. You just need this with a spoonful of warm Korean rice together and you Koreans eat dried anchovies as our calcium booster. It is loaded with so much calcium but it tastes so delicious and it makes a really really good savory snack to have with your cold shot of soju. Today's recipe is spicy stir-fried dried anchovies in gochujang. Today I'm going to speak English with you guys. It kind of tastes like beef jerky but it's with that salty seafood taste. Hi everyone this is Helen and welcome to Modern Pepper. The ingredient list is also available in the description box below. To make our gochujang myeolchi bokkeum we're going to need about one cup of dried anchovies about less than 60 gram ish. Now these dried anchovies called myeolchi comes in many sizes. It comes in tiny tiny sizes to this medium size which we are using today and anything bigger than an inch and a half is only for making broth with. To make our spicy seasoning for our gochujang myeolchi bokkeum stir-fry I have one tablespoon of gochujang that is Korean fermented red pepper paste. To this we're gonna add half a tablespoon of Korean soy sauce all-purpose soy sauce yangjo ganjang. We're gonna add half a tablespoon of minced garlic then we're gonna add one tablespoon of finely minced white onions. As our sweetener we're gonna use brown malt syrup. If you can't get this you could use agave you could also use your favorite maple syrup or cooking syrup. This is really really thick. If you can't get any of those you could also just use one tablespoon of brown sugar and to give it that extra bright red color we're going to use finely ground gochugaru. If you don't have this you could just use coarse ground gochugaru. So we're gonna add one teaspoon of gochugaru and then to this we're gonna add one and two tablespoons of water. Then I want you to just mix everything up and the syrup is really thick so don't worry about dissolving the syrup at this point it's all gonna melt when we put it on the And there you have it. Ooh that looks so yummy. And this is optional but I have one green and one red peppers if you want to add that added spicy taste to your gochujang marchibokkeum. Set your heat to high. Preheat your frying pan on high heat for about a minute or two. Now once your frying pan is preheated I want you to lower your heat to medium high. Then we're gonna add a generous amount of oil. So about two tablespoons of oil. Then we're gonna add our dried anchovies. So you should immediately hear that sizzling sound and we're just gonna lightly toast this in our oil on medium high heat for about a good minute. And a minute later our anchovies are ready. So notice how it's starting to turn a little brown like that. That's the color that we want. You can easily burn this so be careful. Then we're gonna spread our anchovies to the wall like so. Then we're gonna pour our oh la la I love that sound. Make sure to scrape in all the sauce from our bowl. Don't waste any of it as always. Let this sizzle like this for about good 30 seconds. Then we're gonna just go in and mix everything up quickly. Add our peppers and this is basically done. It's easy as that. All done. I'm gonna turn off the heat and then put it on our plate quickly. Oh it smells peppery and salty and garlicky. Then you could drizzle just a little bit of sesame oil on top and add just a little bit of sesame seeds. Just a little. Less is more when it comes to sesame seeds. There we have it. Now if you want to learn more about Korean side dishes, banchan, make sure to go to youtube.com slash modern pepper. Click on that playlist tab and select Korean side dishes. I also have a non-spicy version of this anchovy stir-fry that you can check out so I will see you there. For me having one yummy side dish with warm Korean rice and kimchi is more than enough to make me super happy. Let's pick some up. Look at that. It's gonna be crunchy, nutty, and just so yummy. Then you put it on your Korean rice and as simple as that. A spoonful of gochujang-myeolchi-bokkeum with our warm Korean rice. I'm just saying it's pretty darn good. Bon appetit everyone. It's another big bite. I can do it though. It has a kick. I love it. Perfect amount of tiny little subtle sweet taste in the background. Some people make this really sweet so if you want to make it sweeter just add more of the syrup. The spiciness is kicking in. Gochujang-myeolchi-bokkeum makes a really really really good su-ranju. So su-ranju is any kind of savory food that we have with our alcohol. With a shot of cold soju you take a sip. That's very good. It's refreshing. And then you get a little bit of your gochujang-myeolchi-bokkeum. It's like a perfect chaser. It kind of tastes like beef jerky but it's with that salty seafood taste. If you want to drink flavored soju go ahead but Koreans we like to drink the original. So cheers everyone. And of course life only gets better when you add a piece of kimchi on top with your banchan and Korean rice. Now that is a party in your mouth my friends. Try it at home. I want to thank you for watching today and if you enjoyed watching today's video I want to kindly kindly ask you to click on that thumbs up icon and subscribe and hit that notification bell if you have not done so. All right folks I will see you in one of the videos you see right here. Today I'm going to show you. I want to thank you.