Dried Anchovy Stir Fry (Myulchi Bokkeum)


  • 1 cup dried anchovies
  • 1 Tbsp olive oil
  • ½ tsp minced garlic
  • 1 Tbsp hot pepper paste
  • 1 Tbsp sugar
  • 4 tsp water
  • ½ Tbsp corn syrup
  • 1 tsp sesame oil
  • sesame seeds


  1. Stir 1 cup of small dried anchovy in a heated pan for 1 minute
  2. Add 1 tbs olive oil and stir it for another minute
  3. Push the cooked myulchi to the edge of the pan away from the heat
  4. 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
  5. Tip the pan so only the sauce is over the heat and simmer until the sauce looks shiny
  6. Mix the cooked anchovy with the sauce and then turn the heat off, stir in 1 tsp sesame oil
  7. Place in a serving bowl and sprinkle with sesame seeds

Photo by Jamie Frater via Flickr used with CC Attribution, Non Commercial, No Derivatives license

Curried Tofu


  • 2 tablespoons of peanut oil (can be substituted with canola or grape seed oil)
  • 1 large onion peeled and chopped
  • 1 tablespoon of curry powder
  • 1 can of unsweetened coconut milk
  • 1 block of tofu cut into ¾ inch cubes
  • 2 tablespoons of soy sauce, or to taste
  • Salt and cayenne pepper to taste


  1. Put oil in a big skillet on medium-high. A minute later add onion and brown for about 10 minutes, stirring occasionally, making sure not to burn them. Add curry, stirr and cook for 30 seconds.
  2. Add coconut milk, stir and bring to a boil and reduce the heat to medium. Add the soy sauce, stir then add the tofu and cook for about 3 minutes. Add cayenne pepper to taste. Serve over basmati rice.

Photo by Sarah R via Flickr used with CC Attribution, Non Commercial, No Derivatives license

Galbi Marinade

Galbi is Korean barbecued beef short ribs. Marinate the meat overnight to allow the acid from the pear and sugar to tenderize the meat. The meat will be so tender you can put on a good char and cook it medium.

Serves 4, enough for 2 lbs meat, flanken short ribs are preferable.

  • 4 scallions, finely sliced
  • ½ onion, finely chopped
  • 1 asian pear, finely chopped
  • ¼ cup dark soy sauce
  • ¼ cup sugar
  • 2 tbsp sesame oil
  • 1 tbsp sake or mirin (rice wine)
  • 2 tsp fresh ground black pepper
  • 1 tsp sesame seeds
  • 1 tsp freshly grated ginger

Photo by Stacey Shintani via Flickr used with CC Attribution, Non Commercial, Share Alike license

Barley Tofu Salad


  • 1 package of extra firm tofu (12 oz)
  • 1 tablespoon brown sugar
  • 4 tablespoons soy sauce
  • fresh ginger
  • Dark sesame oil
  • 2 garlic cloves
  • 1 cup uncooked barley
  • 1 lb. green beans cut into 2 inch pieces
  • 1½ lbs. of large shiitake mushrooms
  • 2 bunches of scallions
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons of honey


  1. Drain tofu and place in a dish towel and a heavy skillet or book on it to drain water for about 45 minutes. Then, cut into 1 inch cubes and pour marinade over it and let stand for 25 minutes.
  2. Prepare marinade for tofu with brown sugar, 2 tablespoons of soy sauce, 1 teaspoon of fresh minced ginger, 1 teaspoon dark sesame oil and garlic clove minced.
  3. Preheat oven to 375˚. Once tofu has marinated, bake for about 30 minutes, turning after 15 minutes. Cool and set aside.
  4. To prepare barley: heat one teaspoon of sesame oil in a heavy saucepan over medium-high heat. Add barley and toast for about 3 minutes stirring frequently. Add 5 cups of water and ½ teaspoon of salt; bring to a boil. Reduce heat and simmer for about 45 minutes or until barley is tender. Drain, cool and set in a large bowl.
  5. Cook green beans for about 3 minutes or until crisp-tender, drain and run under cold water. Add to bowl with barley.
  6. Slice mushrooms thinly and cook on a pan with sesame oil. Add to bowl with barley. Slice scallions thinly. Add to barley and green beans.
  7. Combine 1 tablespoon of sesame oil, rice wine vinegar, honey, 2 teaspoons of minced ginger, 1 minced garlic in a small bowl stirring with a whisk. Drizzle mixture over barley and other ingredients. Serve warm or chilled.

Squid & Zucchini Stir-Fry

Yield: 4 appetizer servings


  • ½ pound cleaned squid, in thin rings, with tentacles
  • 12 ounces zucchini (about 2 medium), sliced thin
  • 4 ounces watercress (about ½ bunch), heavy stems removed
  • 1 tablespoon Asian fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons peanut oil
  • ½ teaspoon sugar
  • 1 teaspoon salt


  1. Toss the squid in a bowl with ½ teaspoon salt. Toss the zucchini in another bowl with remaining salt. Set both aside 30 minutes, then rinse and pat dry.
  2. Pour oil in a wok or skillet over high heat. Add the zucchini and stir-fry about one minute, until just starting to look wilted and translucent. Remove, draining any liquid back into the pan. Add the squid and stir-fry until just starting to firm up. Add the fish sauce. Return the zucchini to the skillet. Add the sugar. Stir-fry a few seconds to combine. Add the soy sauce and watercress, and stir-fry until the watercress just starts to wilt.
  3. Transfer to a serving dish with a slotted spoon, draining well. Cook liquid in pan until it reduces a little and pour over vegetables and squid. Serve hot or just warm.

Adapted from NY Times; May 3, 2010. Photo by The MacKay Way via Flickr used with CC Attribution, Non Commercial, No Derivatives license

Cold Szechuan Sesame Noodles


  • 8 oz udon noodles
  • 2 tbs sesame oil
  • 2½ tbs freshly ground peanut butter
  • 1 tbs sesame seed paste
  • 2 tbs soy sauce
  • 2 tsp rice vinegar
  • 2 tsp hot chili oil
  • 1⅓ cup vegetable stock
  • 2 tbs thinly sliced scallions
  • Chopped drained cucumbers optional


  1. Cook noodles al dente (about 5 min), drain with cold water
  2. Put noodles in bowl with sesame oil and refrigerate uncovered for 1 hour
  3. Mix everything else together, pour over noodles
  4. Refrigerate

Andrea McFarren’s recipe adapted from Szechuan Noodles at Oasis in Ithaca, NY. Photo by Stacy Spensley via Flickr used with CC Attribution license