On Jul 9, 10:40 pm, "Musashi" > wrote:

> If you are refering to quite small dried anchovies, these are usually used
> to make dashi
> or soup stock, including Miso soup.
> I believe Korean foods are fairly similar to the above.

There's "Putkoch'u Myolch'ibokkum" ( ) - "Stir-Fried Anchovies
with Peppers". Delicious! http://www.nmfs.noaa.gov/mb/sk/salto...rketsurvey.pdf
(pages 23 to 24) gives the right recipe. :-)

Ciao, Sanne.