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Let’s get our hands dirty and create a delicious **Myeolchi Bokkeum** recipe! *This is a super popular Korean side dish*, and it’s surprisingly easy to make. First, grab your ingredients. You'll need dried anchovies (the smaller ones work best), gochujang (Korean chili paste), gochugaru (Korean chili flakes), soy sauce, sugar, corn syrup (or honey), garlic (minced), sesame oil, and some toasted sesame seeds. If you like, you can also add some nuts like almonds or peanuts for extra crunch and flavor. Start by prepping the anchovies. If they're large, you might want to cut off their heads and remove any large bones for easier eating. Then, in a pan, dry-roast the anchovies over medium heat until they become crispy. This will enhance their flavor and texture. In a separate bowl, whisk together the gochujang, gochugaru, soy sauce, sugar, corn syrup (or honey), minced garlic, and sesame oil. This mixture forms the delicious sauce. Once the anchovies are crispy, add the sauce to the pan and stir constantly, coating the anchovies evenly. Be careful not to burn the sauce – reduce the heat if needed. Cook the sauce until it thickens and coats the anchovies. Finally, add the toasted sesame seeds and any nuts you are using. Stir everything together one last time and then remove it from the heat. Allow the dish to cool slightly before serving. This allows the sauce to set and the flavors to meld together. *Myeolchi Bokkeum* is best served as a side dish with rice. It’s a perfect blend of sweet, savory, and spicy flavors that's sure to tantalize your taste buds. This recipe is also incredibly customizable; feel free to adjust the amount of chili paste or sugar to your liking. Enjoy this delightful side, and happy cooking!
* Insert the funnel into the oil fill opening.
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