makes enough for a meal of 4
1 cup of dried anchovies*
1 tbs of cooking oil
1 tbs of gochujang (hot pepper paste)
1/2 tbs of sugar
1/2 tbs of mulyeot (corn syrup)
1 tsp of minced garlic
5 tbs of water
*small or medium size are more suitable, leave the large ones for stock making
I prefer the tiny anchovies.
Prepare the sauce - mix everything in a bowl (except the anchovies and cooking oil).
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.