Authentic Recipes from Korea by Injoo Chun & Jaewoon Lee & Youngran Baek

Author:Injoo Chun & Jaewoon Lee & Youngran Baek
Language: eng
Format: epub
ISBN: 0-7946-0288-6
Publisher: Tuttle Publishing

1 Heat 1 teaspoon of the vegetable oil in a wok over medium heat and stir-fry the whitebait until crisp and cooked, about 5 minutes. Remove the whitebait from the wok and drain on paper towels. Clean the wok and set aside.

2 Place the garlic, ginger and water in a small bowl and mix to form a paste.

3 Heat the remaining vegetable oil in the cleaned wok over medium heat and stir-fry the blended paste for 1 minute. Add the whitebait and continue to stir-fry for another 2 minutes. Add the corn syrup and sesame seeds, and mix well. Garnish with the green chili and serve at room temperature.

Note: These small, sometimes tiny, whitebait are sold dried, freeze-dried or precooked. Another variety of whitebait, about 1 in (2½ cm) long, are available fresh, precooked or frozen and can be used for this recipe. However, they need to be shallow fried until crisp in step 1. Larger dried whitebaits (anchovies) may also be used, but remove the heads and bones beforehand.

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