Spicy Anchovies (Myolch'i Pokkum) and Hard Black Beans (K'ongjaban)

My whole family loves Korean food. My parents always have a few kinds of kimshi in their frig along with other side dishes. One of my mom's fav is Spicy Anchovies. She buys hers (along with other treats) at the Korean shop near her house. Sadly Dublin does not have the Korean population which Kansas does and I have to make do with what the Asian markets sell here.

For both dishes I looked at A Korean Mother's Cooking Notes by Chang Sun-Young.
Her 'notes' are helpful, but I did what I liked after reading them.
Spicy Anchovies (Myolch'i Pokkum)
1 cup small Anchovies ( I cleaned mine but the ones my mom buys always have heads still)
1 Tbs sesame seed oil
1 Tbs Korean hot red pepper paste (Kochujang)
1 Tbs sugar
1 tsp soy sauce
1 tsp roasted sesame seeds

Fry the Anchovies in the oil until crunchy ( about 2-3 min). Add the red pepper paste, sugar, and soy sauce. The paste will melt and turn into a nice sauce (but add a few drops of water if it is not). Coat the anchovies and mix in the sesame seeds.
This dish can be made without the Kochujang but I would rather have too much than none!
Hard Black Beans (K'ongjaban)
This is a dish I loved in Korea. I never knew how easy it is to make. I found Chang Sun-Young recipe made way too many beans. I was also afraid the beans were going to burn so I doubled the sauce.
1 cup black beans
1 cup water
4 Tab soy sauce
4 Tab sugar
4 Tab water
but I would use
1/4 or 1/2 cup black beans
1 cup water
4 Tab soy sauce
4 Tab sugar
4 Tab water
1 tsp roasted sesame seeds

Bring the beans to boil in the water. Cook for 10 min. The beans not need to be soaked and don't worry they are hard black beans!!! Drain and mix beans with soy sauce, sugar and water. Don't cover and don't cook to long. Just wait to the sauce to get as thick as honey. Top with sesame seeds. (Don't sit down to eat this in a big bowl, its a side dish so limit yourself to about 10 beans).