This is the first of the many favorite banchan recipes that I enjoy cooking. They really taste great.
Stirfried dried anchovy side dish (myulchibokkeum)
Ingredients:
- 2 cups dried anchovy, olive oil, brown sugar,
- garlic, hot pepper paste, corn syrup, water,
- sesame oil, sesame seeds
For mild myulchi bokkeum:
- Stir 1 cup of small dried anchovy in a heated pan for 1 minute.
- Add 1 tbs olive oil and stir it for another minute.
- Push the cooked myulchi to the edge of the pan away from the heat.
- Make sauce by adding 1 or 2 tbs sugar, ½ ts minced garlic, 2 ts water, and 1/2 tbs corn syrup (optional) to the cleared spot on the pan.
- Tip the pan so only the sauce is over the heat. Simmer it until the sauce looks shiny.
- Mix the cooked anchovy with the sauce and turn the heat off.
- Add ½ tbs sesame seeds and 1 ts of sesame seeds.
For spicy myulchi bokkeum:
- Stir 1 cup of small dried anchovy in a heated pan for 1 minute.
- Add 1 tbs olive oil and stir it for another minute.
- Push the cooked myulchi to the edge of the pan away from the heat.
- Make sauce by adding 1 tbs hot pepper paste, 1 tbs sugar , ½ ts minced garlic, 4 ts water, ½ tbs corn syrup to the cleared spot on the pan.
- Tip the pan so only the sauce is over the heat and simmer until the sauce looks shiny.
- Mix the cooked anchovy with the sauce and then turn the heat off.
- Add 1 ts sesame oil and ½ tbs sesame seeds.
* You can keep it in the refrigerator up to 2 weeks until you finish eating it. When you eat it, put it at room temperature for a while before eating, so it can get soft.
chocolate croissant and pain au lait from Vandermeersch bakery, a relatively popular bakery which fortunately is located accross our hotel. there is no such thing as regular coffee. even at Mc Donald's, they only offer capucchino or espresso. That means, a small cup will cost you 2 euro.
more breakfast treats
