Crispy Dried Anchovy Stir-Fry Recipe
The Ultimate Korean Side Dish! How to Make Delicious Stir-Fried Anchovies
Clear out your freezer and whip up a delicious side dish with those dried anchovies you’ve been storing! This recipe will show you how to make the classic Korean anchovy stir-fry perfectly crispy and wonderfully sweet. ^^
Main Ingredients- 1 mug of dried anchovies (use small anchovies or those for broth, depending on preference)
- 10 cloves of garlic (sliced or whole)
Seasoning- 1/2 soju cup of cooking oil (use generously to prevent anchovies from burning)
- 1 soju cup of oligodang (sweetness can be adjusted)
- 1 tablespoon of sesame seeds (for added nuttiness)
- 1/2 soju cup of cooking oil (use generously to prevent anchovies from burning)
- 1 soju cup of oligodang (sweetness can be adjusted)
- 1 tablespoon of sesame seeds (for added nuttiness)
Cooking Instructions
Step 1
First, prepare your dried anchovies. Depending on the type of anchovies you’re using, sifting them through a sieve to remove bitter intestines or small bones can lead to a cleaner taste. Place the dried anchovies in a frying pan over very low heat and stir-fry. This process removes any fishy smell and enhances their nutty, crispy texture. Stir for about 1-2 minutes, being careful not to burn them.
Step 2
Once the anchovies start to become slightly crispy from stir-frying, add the prepared garlic and pour in the cooking oil. Increase the heat slightly to medium-low and stir-fry the garlic until it’s golden brown along with the anchovies. It’s important to stir both the garlic and anchovies together at this stage to prevent the garlic from burning. Continue stirring until the garlic becomes translucent and takes on a nice golden hue.
Step 3
When the garlic is nicely cooked and the anchovies are toasted to a pleasant crisp, generously pour in the oligodang. Quickly stir everything together to coat the anchovies and garlic evenly with the oligodang. Finally, sprinkle in plenty of sesame seeds for a nutty aroma, give it a quick mix, and immediately turn off the heat. Be careful not to overcook after adding the oligodang, as it can harden and make the anchovies tough. Let the finished stir-fry cool down slightly before storing; it will remain extra crispy.
