Thursday, March 14, 2013

Myeolchi Bokkum (Candied Anchovies) with a Doughnut & Orange/Ginger Sauce

Linda's recipe is submitted for the Chopped Challenge Round One Dessert Basket including the following items:
Sweetheart Valentine Candies
Wickles or Bread & Butter Pickles

I was the evil mastermind behind this Chopped Basket!

My first attempt was a complete fiasco because I didn't have the right anchovies for the recipe! I wasn't feeling well and I just wanted to get it done because the deadline was approaching. Canned rolled anchovies in olive oil cannot be made into dried anchovies!! I put them in the oven on parchment and they began to melt, leaving me with a paste. So I then started to improvise and stray far, far away from the recipe. To add insult to injury, when I placed the weird concoction back into the oven, I burnt it. 

I tried to salvage a bit of the burnt anchovies and assemble my dish, but the result was still very unappealing and it tasted down right gross.

DANG-IT, I couldn't go down with a failure. My fellow cooks had already given me a hard time about the ingredients….

I enlisted my son to go to the Oriental Market to buy the right ingredients and I woke up bright and early Monday morning, so I wouldn't rush. This is the result when you do things the right way!!!

I did take a bite and it was very interesting. The thing is, I rarely eat or like fish. This was a huge stretch for me. However, I feel that those who like anchovies and who have had Myeolchi Bokkum, will like this dish. My friend and one of the 37 Cooks, Woo Brower, instructed me to get the small dried anchovies. She said that the smaller ones were milder. This worked well for my palate and for this dessert dish.

I have learned so many new things as a member of 37 Cooks. I was pleased to learn about and try this popular Korean dish. For me, Round I of the Chopped Challenge has ended in a success!

Myeolchi Bokkum (Candied Anchovies) with a Doughnut & Orange/Ginger Sauce
By Linda MireMy inspiration for the dish came from 3 Hungry Tummies.

For Candied Anchovies:
½ Tablespoon sugar
½ Tablespoon corn syrup (light)
1 ½ Tablespoons water
½ Tablespoon minced garlic
½ cup dried anchovies (small without heads)
½ tablespoon of cooking oil
½ teaspoon sesame oil
Sesame seeds

For Orange/Ginger Sauce:
2 Tablespoons butter
1 teaspoon orange zest
¼ cup freshly squeezed orange juice
1 Tablespoon dark brown sugar
1 teaspoon Wickle* juice
Dash red pepper flakes
1 teaspoon minced fresh ginger

Other Ingredients:
1 plain cake doughnut ( I got mine from Shipley’s.)
7-8 Orange Brach’s Sweet Heart Conversation Candies (grated into dust)
2 orange wedges for garnish

To prepare Candied Anchovies:
1. Mix the sugar, corn syrup, water and garlic in a bowl. Set aside.
2. Place your dried anchovies in a non-stick skillet over medium heat and stir constantly for about 2 minutes.
3. Add the cooking oil and continue to stir for another 2 minutes.
4. Lower the heat and pour the sugar/corn syrup mixture into the pan, continue to stir for a minute.
5. Stir in the sesame oil and seeds.
6. Transfer the mixture into a bowl. Set aside.

To prepare Orange/Ginger Sauce:
1. Melt the butter in a non-stick pan. 
2. Add the orange zest, orange juice, brown sugar, Wickle juice, pepper flakes and ginger.
3. Stir and reduce the heat to low.
4. Simmer for 10 minutes, stirring periodically.

To prepare the Doughnut:
1. Slice the doughnut in half. The top part needs to be thinner than the bottom. 
2. Heat a non-stick skillet over medium heat.
3. Dip the sliced side of each doughnut half into the Orange/Ginger Sauce and place it sliced side down into the skillet. Toast for about 2 minutes over medium heat.
4. Remove to a plate

To assemble:
Place the larger slice of the doughnut on a plate. Spoon about 2 tablespoons of the Candied Anchovies atop the doughnut. Spoon about 2 tablespoons of the sauce over the anchovies/doughnut. Rest the top half of doughnut to the side of the larger one. Pour the rest of the sauce into a small serving dish. Using a sifter, sprinkle Sweetheart Valentine dust over the anchovies/doughnut. Garnish with orange slices on the side.

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