HOW TO MAKE MYEOLCHI BOKKEUM (RECIPE) -Myeolchi Bokkeum is large amount to preserve so that this dish is always available and ready the time they are having their meals. Sometimes this dish is kept in a fridge for a long time that it can even stay good for weeks even month. The secret to making Myeolchi Bokkeum to preserve is the saltiness. Its taste is good even it is salty because the sweetness of this dish compliments the saltiness. Another good thing about this food is that it can be served without the need for reheating. In tropical countries, this side dish is good for lunch because it gives refreshment when it is eaten right out of fridge. What I am going to share with you is the simple and easy way to make Myeolchi Bokkeum.
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HOW TO MAKE MYEOLCHI BOKKEUM (RECIPE)
Prep Time: 2 minutes
Cook Time: 9 minutes
Yield: 8 servings
Ingredients:
2 cups anchovies (dried)
1 tablespoon oil
1 small size bell pepper (cut into strips)
3 teaspoon low sodium soy sauce
2 teaspoon honey
1 teaspoon sesame oil
2 teaspoon rice wine
1 teaspoon sesame seeds (toasted)
Preparation and procedure:
1. In a pan, heat oil, saute anchovies and bell pepper.
2. In a saucepan, combine together soy sauce, honey, sesame oil, rice wine and sesame seeds. Stir and bring to a boil slowly.
3. In the pan, combine together the sauce and anchovy mixture and saute for 3 minutes.
4. Let rest and cool down. Transfer in a container and refrigerate.
HOW TO MAKE MYEOLCHI BOKKEUM (RECIPE)
HOW TO MAKE MYEOLCHI BOKKEUM (RECIPE)
Prep Time: 2 minutes
Cook Time: 9 minutes
Yield: 8 servings
Ingredients:
2 cups anchovies (dried)
1 tablespoon oil
1 small size bell pepper (cut into strips)
3 teaspoon low sodium soy sauce
2 teaspoon honey
1 teaspoon sesame oil
2 teaspoon rice wine
1 teaspoon sesame seeds (toasted)
Preparation and procedure:
1. In a pan, heat oil, saute anchovies and bell pepper.
2. In a saucepan, combine together soy sauce, honey, sesame oil, rice wine and sesame seeds. Stir and bring to a boil slowly.
3. In the pan, combine together the sauce and anchovy mixture and saute for 3 minutes.
4. Let rest and cool down. Transfer in a container and refrigerate.
HOW TO MAKE MYEOLCHI BOKKEUM (RECIPE)