Korean Cooking: Class Four

This will likely be my shortest post regarding the cooking class.  This was, I hate to admit, my least favorite dish we've made thus far. Another hangover soup and fried anchovies...

The fried anchovies were simple but not friendly toward my tastebuds.  Take some dry little anchovies, rinse them off (if you're lucky you'll see a little bitty squid!). Heat some olive oil in a frying pan add to the anchovies a sauce of: 2 Tbsp. Soy Sauce, 1 Tbsp. Spoon full of Sugar, 1 Tbsp. Corn Syrup, 1 Tbsp. Cooking Wine, minced Garlic and Black Pepper to taste. Saute for a few minutes, throw in a few chili peppers continue sauteing until peppers are crisp but tender. Enjoy the meal that stares back!

If you prefer not to see the eyes of what you're consuming, you can try out this bean sprout/hangover soup.

Ingredients:

Dried Pollock ~ 1/4 cup

Bean Sprouts ~ 1/4 cup

1 Clove Garlic, minced

Chili Pepper, to taste

1 Red Chili Pepper, bias cut

1 Green Onion, bias cut

Anchovy Stock or Chicken Stock ~ 3 cups

1 Egg - whisked

Directions:

Wash Pollock. Fry pollock in pan with a little sesame oil, soy sauce and black pepper to rid the fish of fishiness. In 3 cups of boiling stock add bean sprouts, cook 5 minutes to reduce smell ^^. Add onion, chilis, and garlic. Simmer 3-4 minutes reduce heat. Gradually pour in whisked egg but DON'T stir until egg has set, remove from heat and kiss your hangover goodbye!