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

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