When I was little, there were just a few handful of things that were on rotation on the menu.  Spam, rice, soup,kimchi, seaweed wraps, and these anchovies.  I remember mom taking a scoop of hot rice with a few drops of soy sauce and mixing it with generous smudges of butter.  We’d eat it with this ‘banchan’ (side dish).  Stir fried anchovies were a common staple in our household.  Crunchy, nutty, easy to prepare, and lasting just about forever, we almost always had this on our table.

My hope is that you’ll at least try this once in your life.  Anchovies are the unsung heroes, the underdog, never able to claim shotgun and instead, shoved in the back seat.  However, they’re taken advantage of for so many dishes.  Just ask any Italian.  For Korean cuisine, anchovies are used for making broths, eaten as a banchan, dukbokee (my next video for spicy rice cakes), or in my pops case, eaten straight up dipped into gochujang aka hot pepper paste-he’ll often eat this with wedges of raw onion.

I would highly recommend obtaining teeny, tiny Anchovies as I really like their nuttier flavor.  I would reserve larger ones for stocks.

Anchovies Side Dish 멸치볶음

 

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Author: The Squishy Monster

Ingredients

• 1½ c dried baby anchovies
• 3 tb soy sauce
• 1 tb sesame oil
• 2 tb honey
• 1 tb sugar
• 1 tb sesame seed

Instructions

1. Toast your anchovies until they’ve attained a golden color (this will enhance its nuttiness)
2. In a bowl, stir together the rest of your ingredients.
3. When your anchovies are “tan” enough, tip in your sauce and stir until it begins to caramelize slightly and thicken.

3.2.2124

Hoping you’ll give new things a try …

Love,
Your Squishy Monster

When I was little, there were just a few handful of things that were on rotation on the menu.  Spam, rice, soup,kimchi, seaweed wraps, and these anchovies.  I remember mom taking a scoop of hot rice with a few drops of soy sauce and mixing it with generous smudges of butter.  We’d eat it with this ‘banchan’ (side dish).  Stir fried anchovies were a common staple in our household.  Crunchy, nutty, easy to prepare, and lasting just about forever, we almost always had this on our table.

My hope is that you’ll at least try this once in your life.  Anchovies are the unsung heroes, the underdog, never able to claim shotgun and instead, shoved in the back seat.  However, they’re taken advantage of for so many dishes.  Just ask any Italian.  For Korean cuisine, anchovies are used for making broths, eaten as a banchan, dukbokee (my next video for spicy rice cakes), or in my pops case, eaten straight up dipped into gochujang aka hot pepper paste-he’ll often eat this with wedges of raw onion.

I would highly recommend obtaining teeny, tiny Anchovies as I really like their nuttier flavor.  I would reserve larger ones for stocks.

Stir Fried Anchovies Banchan 멸치볶음

 

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Author: The Squishy Monster

Ingredients

• 1½ c dried baby anchovies
• 1 tb sesame oil
• 2 tb honey
• 1 tb sugar
• 1 tb sesame seed

Instructions

1. Toast your anchovies until they’ve attained a golden color (this will enhance its nuttiness)
2. In a bowl, stir together the rest of your ingredients.
3. When your anchovies are “tan” enough, tip in your sauce and stir until it begins to caramelize slightly and thicken.

3.2.2124

Hoping you’ll give new things a try …

Love,
Your Squishy Monster

When I was little, there were just a few handful of things that were on rotation on the menu.  Spam, rice, soup,kimchi, seaweed wraps, and these anchovies.  I remember mom taking a scoop of hot rice with a few drops of soy sauce and mixing it with generous smudges of butter.  We’d eat it with this ‘banchan’ (side dish).  Stir fried anchovies were a common staple in our household.  Crunchy, nutty, easy to prepare, and lasting just about forever, we almost always had this on our table.

My hope is that you’ll at least try this once in your life.  Anchovies are the unsung heroes, the underdog, never able to claim shotgun and instead, shoved in the back seat.  However, they’re taken advantage of for so many dishes.  Just ask any Italian.  For Korean cuisine, anchovies are used for making broths, eaten as a banchan, dukbokee (my next video for spicy rice cakes), or in my pops case, eaten straight up dipped into gochujang aka hot pepper paste-he’ll often eat this with wedges of raw onion.

I would highly recommend obtaining teeny, tiny Anchovies as I really like their nuttier flavor.  I would reserve larger ones for stocks.

Stir Fried Anchovies

 

Save Print

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Author: The Squishy Monster

Ingredients

• 1½ c dried baby anchovies
• 1 tb sesame oil
• 2 tb honey
• 1 tb sugar
• 1 tb sesame seed

Instructions

1. Toast your anchovies until they’ve attained a golden color (this will enhance its nuttiness)
2. In a bowl, stir together the rest of your ingredients.
3. When your anchovies are “tan” enough, tip in your sauce and stir until it begins to caramelize slightly and thicken.

3.2.1753

Hoping you’ll give new things a try …

Love,
Your Squishy Monster

I got a few requests recently for a veggie video.  Sometimes I’ll snack on baby carrots with ranch.  I didn’t suppose that would make for an interesting video.  I thought about it and the realization that there are volumes and volumes of Korean recipes that spotlight veggies started flooding my notebook.  How to choose, how to choose?  Simple.  I almost always narrow down video choices to what I feel like eating that day.  (Hope that answers that question).

This dish is great.  When I was compiling a list for future videos, a lot of them were mama’s favorites—fermented veggies, spicy veggie banchan, fried veggie pajeon, hot veggie soups.  Those, I promise will come.  This dish is great because it displays such a colorful variety of fresh Veggies (an awesome way to sneak in allll sorts of veggies), it’s fun to eat (and slurp with the kids)! and like I mention in the video, it takes 20 minutes!  Oh, and not to mention, the one below will yield leftovers that are still great for days!

Stir Fried Noodles 잡채

 

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

Author: The Squishy Monster

Ingredients

• 2 cloves garlic
• 1½ c onion
• 2 bundles of “dangmyeon”/sweet potato noodles
• ¼ c sesame oil
• 1 c bell peppers
• 1 c julienned carrots
• 2 c shitake mushrooms (you can use whatever variety of Mushrooms you like or are within your budget/accessibility.
• 1 package of baby spinach
• ¼ c measure of soy sauce + 2 tb sesame oil + 2 tb sugar
• ¼ c reserved noodle water
• Pepper & sugar to taste
• Sesame seeds

Instructions

1. Cook off your noodles and lubricate with your ¼ c sesame oil (put them in a pretty large and deep bowl)
2. Lay your spinach directly on top of the hot noodles. The heat will help wilt and “cook” them down.
3. Stir fry your garlic on your bed of onions. Set aside.
4. Stir fry all of your other veggies: peppers, carrots, mushrooms, etc. (Remember to S & P each layer)
5. Gather everything together in the bowl with your noodles.
6. Dunk in your soy-sauce, sesame oil, sugar “sauce” and reserved noodle water
7. Extra salt won’t be necessary but finish off with just a kiss of sugar to balance everything out..about 1-2 tb.
8. Sprinkle with sesame seeds and serve warm.

Notes

Go crazy and add in whatever you like or want! It’s always a great idea to scour your local Grocery Store or Farmers Market and hand pick produce that looks beautiful to you. Add that in there! I’ve almost always had it this way ^^ but I’d also eat sweeter versions, or versions that included Surimi or Beef.

3.2.2124

Slurp lots & have fun!

Love, your back to health and happy Squishy Monster!!!

This dish is great.  When I was compiling a list for future videos, a lot of them were Mama’s favorites—fermented Veggies, Spicy Veggie Banchan, Fried Veggie Pajeon, Hot Veggie Soups.  Those, I promise will come.  This dish is great bc it displays such a colorful variety of fresh Veggies (an awesome way to sneak in allll sorts of Veggies), it’s fun to eat (and slurp with the Kids)! and like I mention in the video, it takes 20 minutes!  Oh, and not to mention, the one below will yield leftovers that are still great for days!  I invite you to try: Jjapchae, Jap Chae, Chopchae ….however way you spell it, one word that describes it?  Yummy =D

Watch this video on YouTube Embedded with WP YouTube Lyte.

Slurp Lots & Have Fun!

Love, your back to health and happy Squishy Monster!!!

This is my absolute favorite way to eat squid.  It’s what I remember dad eating for dinner–heck, breakfast and lunch too (who am I kidding)?

It’s something so familiar to me that it long ago lost its novelty.  This version is the way I grew up eating it.  It’s my number one contender to the oh-so-familiar fried variety.

My personal belief is that this is best served super spicy & super garlicky.  I am certain I am the minority on that

It’s something so familiar to me that it long ago lost its novelty.  This version is the way I grew up eating it.  It’s my number one contender to the oh-so-familiar fried variety.

Watch this video on YouTube Embedded with WP YouTube Lyte.

My personal belief is that this is best served super Spicy & super Garlicky.  I am certain I am the minority on that