Crispy & Sweet Stir-fried Anchovies with Nuts
Crispy & Sweet Stir-fried Anchovies with Nuts: The Ultimate Side Dish Recipe for a Healthy Craving
My sister is pregnant and experiencing severe morning sickness, so I decided to make her a nostalgic side dish: crispy, sweet stir-fried anchovies, just like my mom used to make. Because small anchovies (jiri-myeolchi) have a strong salty flavor, I focused on sweetness and achieved maximum crispiness without using soy sauce. I added walnuts and garlic for a well-rounded flavor and texture, along with thinly sliced red chili peppers for a touch of color and freshness. This is a perfect side dish that’s also a great snack for kids!
Key Ingredients- Small anchovies (jiri-myeolchi) 200g
- Sliced garlic 9g
- Walnuts 24g
- Red chili pepper 1
- Cooking oil 5 Tbsp
- Mirin (rice wine) 3 Tbsp
- Sugar 2 Tbsp
- Corn syrup 2 Tbsp
- Sesame seeds 1 Tbsp
Cooking Instructions
Step 1
First, prepare the walnuts for added nutty flavor. Place the walnuts in a dry pan over low heat and toast them. Once they feel dry and crisp to the touch, remove from heat and transfer to a plate to cool completely.
Step 2
Next, we’ll address the anchovies to remove any fishy smell and enhance their crispiness. In a clean pan, stir-fry the small anchovies (jiri-myeolchi) over low heat without any oil. When the anchovies feel brittle and crisp when touched, turn off the heat and drain them on a sieve to cool. This step ensures they won’t break apart during the stir-frying process and will stay crispy for longer.
Step 3
Now, it’s time to stir-fry the aromatics. Heat 3 Tbsp of cooking oil in a pan. For an even deeper flavor, you can use the oil left over from frying dried pollack (hwangtae) from a previous recipe. (Using regular cooking oil is perfectly fine too.)
Step 4
Add the sliced garlic to the pan and sauté over medium-low heat until fragrant. Be careful not to burn the garlic; cook until it’s lightly golden.
Step 5
Add the pre-stir-fried small anchovies (jiri-myeolchi) to the pan and stir-fry them evenly with the garlic. The oil will coat the anchovies, making them crispier.
Step 6
If the pan seems too dry or the anchovies start to clump together during stir-frying, add another 2 Tbsp of cooking oil. This will prevent sticking and result in much crispier anchovies.
Step 7
Add the toasted and cooled walnuts to the pan and lightly stir-fry them with the anchovies.
Step 8
Add the thinly sliced red chili pepper for color and stir-fry briefly. Cook just until the chili pepper slightly wilts.
Step 9
Pour in 3 Tbsp of mirin (rice wine) to add sweetness and gloss. Mirin helps to remove any lingering fishy odors and gives the dish a beautiful sheen.
Step 10
Add 2 Tbsp of sugar and stir-fry to combine the anchovies and seasoning well. The sugar will melt and create a sticky sweetness.
Step 11
Finally, add 2 Tbsp of corn syrup to enhance the sweetness and add a subtle glaze. Corn syrup helps maintain the sticky texture for longer.
Step 12
Using a spatula, stir everything together thoroughly to ensure the anchovies and seasoning are evenly coated. It’s important to ensure the sauce coats each anchovy properly.
Step 13
Turn off the heat. Add 1 Tbsp of sesame seeds and gently toss them in the residual heat. Avoid stir-frying the sesame seeds for too long, as they can become bitter; mixing them after turning off the heat is recommended.
Step 14
Allow the finished stir-fried anchovies to cool completely in the pan. They might seem slightly soft while warm, but they will become much crispier as they cool down. Once completely cooled, store them in an airtight container in a cool place for a delicious side dish that will last.
