Sweet and Spicy Anchovy (Kho Ca Con Cay Ngot)

This is one of the popular Korean side dish items to accompany steamed rice or basic fried rice. Vietnamese have an affinity to dried, salted fish so this dish is much welcomed at the dinner table. In this recipe, we have the tiny anchovies that's been cooked, dried and packaged, all nice and ready for us to give it a new life with some seasonings. Being it Korean-inspired, some gochujang (Korean spicy pepper paste) is a must to add some color and spice to these little darling anchovies. This one is a fast and easy dish to make and since it's so simple, why not add some fast kimchi to the table to make it even a more Korean meal?

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sweet and spicy anchovy
These dried little fish are sold at your local Korean or Asian markets.

These dried little fish are sold at your local Korean or Asian markets.

RECIPE for 2-3 servings.

1 small package of boiled dried anchovy, available at Korean market
1 tbs cooking oil
2 tbs hot pepper paste, Gochujang, available at Korean market
1 tbs corn syrup, available at Korean market
2 tbs roasted sesame seeds
1 tbs sesame oil
1 tbs soy sauce

Heat up a nonstick skillet on high. Add  a tbs of oil.
Add gochujang, soy sauce, sesame oil then syrup. Stir well. Lower heat to medium.
Add in fish. Stir well to incorporate the fish with the sauce.  Cook for a couple of minutes.
Remove from heat. Top with sesame seeds and serve.