Archive for April, 2010

Myulchi Bokkeum Recipe - How to Cook Korean Stir-fried Anchovy Side Dish

Some non-Koreans may be puzzled to see Koreans eating anchovies with their eyes and head all attached to them. After watching a few cooking shows on the food channel, I found out Americans usually use anchovies in sauce, mostly melted (so the perplexity understood).

Koreans use anchovies mainly in two different ways: using bigger anchovies to make broth and using smaller anchovies to make a tasty side dish - myulchi bokkeum. [......]

Posted in Korean Food on Wednesday, April 7th, 2010 | No Comments »