Preparation:
Heat a large heavy pot with sufficient oil for deep frying. when hot, add the dried anchovies to the oil and fry for about 20-30 seconds, or until very crispy but not burnt. Drain with a slotted spoon, and place on paper towels. Drain the hot oil and reserve if desired (it can be used again for prepartion of this or other fish dishes).
Mix together the kochujang, garlic and sugar. Return the fried anchovies to the pot, add this sauce mixture, stir well taking care not to break up the fish but ensuring that they are evenly coated, and allot to cook over a medium flame for 1 or 2 minutes. Spoon into a bowl and serve hot or cold as a nibbling snack. |
