Dried-Anchovy Condiment

• 1 tablespoon vegetable oil
• 2 ounces (about 1 1/4 cups) dried anchovies
• 1/2 green Korean hot pepper, seeded, deveined and sliced
• 1 tablespoon light corn syrup

1. In a medium saute pan, heat the oil over medium-low heat.
2. Add the dried anchovies and hot pepper and cook, stirring occasionally, until the anchovies are very lightly browned, about 7 minutes.
3. Remove the pan from the heat and gently stir in the corn syrup.
4. Serve at room temperature with barbecued meat.

vegetable oil, anchovies, green korean, light corn syrup

Taken from cooking.nytimes.com/recipes/8829 (may not work)