Crispy and Savory Stir-fried Anchovies and Small Squids
The Ultimate Recipe for National Side Dish: Stir-fried Anchovies and Small Squids
This is an addictive side dish that you’ll keep reaching for when your appetite is low! Stir-frying small anchovies with cute, tiny squids creates a richer and more fun texture. The harmony of anchovies, small squids, and savory pine nuts offers a delightful treasure hunt experience as you pick them out. Each bite offers a satisfying chewiness from the small squids, similar to mini squid, and a savory flavor from the anchovies, making it feel like you’re nourishing yourself with every mouthful. Dried small squids are even more precious than anchovies, making this combination a special delicacy. Here’s a tip: adding a spoonful of mayonnaise while stir-frying makes the texture much softer and adds a nutty flavor. Also, since dried seafood already contains salt, use soy sauce sparingly, just enough to add a savory note, and be generous with sugar or corn syrup to achieve a perfectly balanced sweet and salty taste.
Main Ingredients- 2 handfuls of small anchovies (about 30-40g)
- 1 handful of small squids (about 20-30g)
- 2-3 Tbsp pine nuts (about 20g)
- 1 Tbsp minced garlic
- 1 Tbsp mayonnaise
- 3 Tbsp cooking oil (or canola oil)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 1/2 red chili pepper (seeds removed, finely chopped)
- 1 green chili pepper (seeds removed, finely chopped)
Stir-frying Sauce- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 2 Tbsp corn syrup (or oligodang)
- 1 Tbsp plum extract (maesilcheong)
- 1/2 Tbsp ginger juice (or a pinch of ginger powder)
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 2 Tbsp corn syrup (or oligodang)
- 1 Tbsp plum extract (maesilcheong)
- 1/2 Tbsp ginger juice (or a pinch of ginger powder)
Cooking Instructions
Step 1
First, prepare the main ingredients: small anchovies and tiny squids. If there are any bitter innards attached to the anchovies, remove them. For the small squids, separate the head from the body and prepare them in bite-sized pieces (either cut in half or left whole).
Step 2
Rinse the small squids very briefly under cold running water. Rinsing for too long can wash away the flavor. It’s crucial to drain them thoroughly in a colander. This step helps remove impurities, slightly reduces the saltiness, and makes the dried squids a bit softer.
Step 3
Place the small anchovies in a dry pan over medium-low heat and stir-fry them for about 2-3 minutes. This process removes any fishy smell, makes them crispier, and helps prevent them from breaking apart during stir-frying.
Step 4
Add about 3 tablespoons of cooking oil to the heated pan. Add the minced garlic and stir-fry slowly over medium-low heat. Cook until the garlic becomes fragrant and lightly golden brown. Be careful not to burn the garlic.
Step 5
In a small bowl, combine all the stir-frying sauce ingredients: 2 Tbsp soy sauce, 1 Tbsp sugar, 2 Tbsp corn syrup, 1 Tbsp plum extract, and 1/2 Tbsp ginger juice. Stir until the sugar is dissolved. Once the garlic is golden, pour the prepared sauce into the pan and bring it to a boil over medium heat until it bubbles vigorously.
Step 6
Once the sauce is bubbling, reduce the heat to low. Quickly add the pre-fried anchovies, the drained small squids, and the pine nuts to the pan. Gently toss everything together to ensure the ingredients are well coated with the sauce.
Step 7
Add 1 tablespoon of mayonnaise and continue to stir-fry. Mayonnaise will make the anchovies and squids softer and add a rich, nutty flavor. Keep stirring over low heat to prevent sticking.
Step 8
Stir-fry for about 5 minutes, allowing the ingredients to fully absorb the sauce. Finally, stir in 1 tablespoon of sesame oil and 1 tablespoon of sesame seeds, then turn off the heat. At this stage, you can add finely chopped red and green chili peppers for a nice color and a touch of heat, which cuts through the richness and enhances the umami flavor. Your delicious stir-fried anchovies and small squids are now ready!
