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Take the frozen mackerel fillet out of package and soak in the rice starch water for 20 minutes to thaw. Meanwhile make the sauce by mixing all the ingredients. Take the fillets out of starch water and pat with paper towel to dry. Coat with corn starch lightly on both sides.
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Korean style Brown Sauce - in a frying pan, melt butter on medium low heat. When butter has melted, add flour and stir the butter and flour constantly with a wooden spoon or wisk in for even cooking. In 2-3 minutes, you will have a light roux that puffs up slightly. Then, add ketchup, worcestershire sauce, sugar, soy sauce and water.
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Lightly fry it for about 2 to 3 mins. 6. Add the anchovies into the wok and stir for about 1-2 mins. 7. Add the prepared sauce and simmer it for about 3-4 mins. 8. Once it cools down, serve it on a plate. (Any unused portion can be stored in an air tight container for a few days. Refrigerate it.)
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Step 1: Soak the dangmyeon noodles, shiitake mushrooms, and wood ear mushrooms in cold water for at least 4 hours or overnight. Meanwhile, wash and chop the vegetables. Step 2: Squeeze excess water from the mushrooms and slice into strips. Reserve 1 cup of soaking water and mix it with soy sauce, rice wine, garlic, black pepper to make japchae.
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