π About This Recipe
A staple of the Korean 'Banchan' tradition, these stir-fried anchovies are the perfect balance of salty, sweet, and nutty. This dish features tiny dried anchovies transformed into a crunchy, addictive snack that provides a delightful calcium boost. Whether served alongside a warm bowl of purple rice or packed into a lunchbox, its complex glaze of soy and ginger makes it an essential side dish for any Korean meal.
π₯ Ingredients
Main Ingredients
- 2 cups Dried small anchovies (J μλ©ΈμΉ) (about 100g; look for the very small, silver variety)
- 1/2 cup Walnut halves or slivered almonds (roughly chopped for extra crunch)
- 2 tablespoons Vegetable oil (neutral oil like grape seed or canola)
The Sweet & Savory Glaze
- 1 tablespoon Soy sauce (regular or low-sodium)
- 2 tablespoons Mirin (Rice wine) (helps remove any fishy scent)
- 1 teaspoon Minced garlic (finely grated or pressed)
- 1/4 teaspoon Ginger juice or grated ginger (optional, for a bright aromatic note)
- 1 tablespoon Sugar (granulated white sugar)
- 2 tablespoons Rice syrup (Jocheong) or Corn syrup (gives the dish its signature glossy sheen)
Finishing Touches
- 1 tablespoon Toasted sesame oil (add only at the very end for aroma)
- 1 teaspoon Toasted sesame seeds (for garnish)
- 1 piece Fresh green chili (Serrano or Cheongyang) (seeded and thinly sliced for a kick of heat)
π¨βπ³ Instructions
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1
Place the dried anchovies in a fine-mesh strainer and shake them gently over the sink to remove any debris or dust.
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2
Heat a large, dry non-stick skillet over medium heat. Do not add oil yet.
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3
Add the anchovies to the dry skillet and toast them for 2-3 minutes, stirring constantly. This removes excess moisture and any 'fishy' odors. They should become slightly fragrant and crisp.
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4
Push the anchovies to one side of the pan and add the chopped walnuts or almonds to the empty side. Toast for another 1-2 minutes until the nuts are golden.
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5
Remove the anchovies and nuts from the pan and set them aside on a plate. Wipe the skillet clean of any remaining crumbs.
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6
In the same skillet, add 2 tablespoons of vegetable oil and turn the heat to medium-low. Add the minced garlic and sliced chili, sautΓ©ing for 30 seconds until fragrant.
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7
Pour in the soy sauce, mirin, and sugar. Stir until the sugar has completely dissolved and the mixture begins to bubble slightly.
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8
Return the toasted anchovies and nuts to the skillet. Toss quickly to ensure every single anchovy is coated in the savory liquid.
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9
Add the rice syrup (or corn syrup) and increase the heat slightly to medium. Stir-fry for another 1-2 minutes. The syrup will create a beautiful, sticky glaze.
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10
Turn off the heat immediately. Overcooking at this stage will make the anchovies too hard once they cool.
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11
Drizzle the toasted sesame oil over the mixture and toss one last time to incorporate the nutty aroma.
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12
Sprinkle with toasted sesame seeds and spread the anchovies out on a flat plate to cool. Spreading them out prevents them from clumping together into a giant ball.
π‘ Chef's Tips
Always toast the anchovies in a dry pan first; this is the secret to a clean taste and crunchy texture. If your anchovies are very salty, reduce the soy sauce by half a tablespoon. Be careful not to overcook the syrup; if it reaches a hard-crack stage, your banchan will turn into a rock-hard brittle. For a spicier version, add a teaspoon of Gochugaru (Korean red chili flakes) when adding the garlic. Store in an airtight container in the refrigerator for up to two weeks; it's one of the best make-ahead dishes!
π½οΈ Serving Suggestions
Serve at room temperature as part of a traditional Korean spread with steamed white rice and Kimchi. Use them as a crunchy topping for Juk (Korean rice porridge). Mix them into 'Jumeok-bap' (hand-rolled rice balls) for a quick and nutritious snack. Pair with a cold glass of Korean lager or Soju; they make an excellent 'Anju' (drinking snack). Add a spoonful into a bibimbap bowl for an extra layer of texture and saltiness.