Myeolchi Bokkum 2 멸치볶음 Candied Anchovies

This is the other version of myeolchi bokkum that I mention a while back. It is just as tasty and addictive as the spicy version, perfect if you have kids or you are cooking for people that dislike spicy food. Again I would advice you to increase the quantity since it goes so well with almost everything.
P.S This keeps well in the fridge for days.

makes enough for a meal of 4
you'll need;
1 cup of dried anchovies*
1 tbs of cooking oil
1 tbs of sugar
1 tbs of mulyeot (corn syrup)
1 tbs of minced garlic
3 tbs of water
1 tbs of sesame oil
toasted sesame seeds
*small or medium size anchovies are more suitable for making this banchan.

You can fin this at the freezer section of any Korean grocers.

Prepare the sauce - mix water, sugar, corn syrup and minced garlic in a bowl.

Dry fry anchovies for a minute or two on medium heat. Stirring constantly.

Add a tbs of cooking oil and continue to fry for a further minute or two. They should start to crisp up and turn a golden shade.

Push the anchovies to aside and pour in the sugar/corn syrup mix. Mix everything well and immediately turn off the heat. Mix in the sesame oil and seeds.

Serve as part of a Korean meal. This will keep well in the fridge for days and it is perfect to have it on its own or with plenty of steamed rice or congee.

With warmer and longer days and the spring blooms everywhere, spring is definitely around the corner!