Moist and Shiny Almond Anchovy Stir-Fry
The Ultimate Side Dish: How to Make Moist and Glossy Almond Anchovy Stir-Fry, Just Like the Korean Deli Style
A staple Korean side dish, anchovy stir-fry can be deceptively tricky to master. The secret to success lies in the anchovies themselves! Using overly salty anchovies will result in a sauce that doesn’t meld well, leading to a disappointing taste. While a touch of soy sauce enhances the flavor, it can only work its magic if the anchovies are not excessively salty. This recipe focuses on creating a delicious, non-salty, and moist almond anchovy stir-fry.
Ingredients- 100g Small Anchovies (Gairi-myeolchi recommended)
- 50g Sliced Almonds
- 10 cloves Garlic
Seasoning (Tablespoon Measurement)- 4 Tbsp Cooking Oil
- 1 Tbsp Sugar
- 0.5-1 Tbsp Soy Sauce
- 3 Tbsp Rice Wine (Mirin)
- 2 Tbsp Oligosaccharide (Corn Syrup)
- 1 Tbsp Sesame Seeds
- 4 Tbsp Cooking Oil
- 1 Tbsp Sugar
- 0.5-1 Tbsp Soy Sauce
- 3 Tbsp Rice Wine (Mirin)
- 2 Tbsp Oligosaccharide (Corn Syrup)
- 1 Tbsp Sesame Seeds
Cooking Instructions
Step 1
What are Gairi-myeolchi? These are small anchovies specifically for stir-frying, slightly larger than the smallest type known as Jiri-myeolchi. They offer a tender texture and nutty flavor when cooked.
Step 2
Tips for Choosing the Best Gairi-myeolchi: Look for anchovies that are slightly longer than a fingertip, with a transparent, silvery-white appearance. These are top-grade and will be less salty with a softer texture.
Step 3
Comparing Anchovy Types: On the left is Jiri-myeolchi, and on the right is Gairi-myeolchi. Can you see the difference in color? The light brown Jiri-myeolchi (also called Semyeol) can be quite salty when tasted.
Step 4
Selecting Anchovies at the Supermarket: Most supermarkets stock more Jiri-myeolchi than Gairi-myeolchi. It’s best to find Gairi-myeolchi with a milky, silvery sheen. If unavailable, opt for white Jiri-myeolchi. Visiting a traditional market is also a great option. In supermarkets, the most expensive anchovies often tend to be of higher quality.
Step 5
Preparing Main Ingredients: Measure out 100g of small anchovies and 50g of sliced almonds. Feel free to substitute almonds with your favorite nuts.
Step 6
Aromatic Garlic Preparation: Adding garlic will elevate the flavor of your anchovy stir-fry. Wash 10 cloves of whole garlic and thinly slice them. (Optional) If not serving to young children, finely chop two Cheongyang peppers (Korean chili peppers) and sauté them with the garlic for a refreshing kick.
Step 7
Toasting the Almonds: Heat a dry pan over high heat. Add the sliced almonds and toast for about 1 minute, stirring constantly. Once toasted, remove the almonds from the pan and set aside.
Step 8
Toasting the Anchovies: In the same dry pan, add the anchovies and toast over high heat for about 1 minute. This dry-roasting step helps remove any fishy smell and excess moisture, making them crispier and nuttier.
Step 9
Removing Debris: Pour the toasted anchovies into a sieve and shake well to remove any small bits or dust. Ensure they feel dry and not damp.
Step 10
Sautéing Garlic (for Shine): Rinse the pan thoroughly, then turn the heat to medium. Add 4 tablespoons of cooking oil. Using a good quality oil will enhance the dish’s shine. Add the sliced garlic and sauté until golden brown and fragrant. You’ll know it’s ready when you can smell the garlic aroma.
Step 11
Stir-frying Anchovies and Garlic: Once the garlic is fragrant, add the toasted anchovies to the pan. Continue to stir-fry over medium heat for about 2 minutes. Stir occasionally to prevent the anchovies from sticking.
Step 12
Preparing and Adding Seasonings: Spread the stir-fried anchovies and garlic evenly in the pan, then turn off the heat temporarily. When adding seasonings, start with sugar, which has larger molecules. Sprinkle 1 tablespoon of sugar evenly over the ingredients and mix gently. Then, add the remaining seasonings.
Step 13
Sautéing with Seasonings: Add 0.5 tablespoon of soy sauce, 3 tablespoons of rice wine, and the toasted sliced almonds. Turn the heat back to medium and stir-fry for another 2-3 minutes, ensuring the seasonings are well incorporated.
Step 14
Adjusting Saltiness: The saltiness of anchovies can vary greatly. Taste the stir-fry at this stage and adjust the seasoning accordingly. Start with 0.5 tablespoon of soy sauce, and add another half tablespoon if needed. (Tip: I added about 0.2 tablespoon more.)
Step 15
Adding Sweetness and Shine: After adjusting the saltiness, turn off the heat. Stir in 2 tablespoons of oligosaccharide (corn syrup) to add sweetness and a moist sheen. Adding it off the heat prevents the anchovies from becoming hard.
Step 16
Finishing Touches: Sprinkle 1 tablespoon of sesame seeds over the stir-fry and mix well. Spread the finished dish out to cool slightly, then transfer it to an airtight container for storage.
Step 17
Success! Your moist and shiny anchovy stir-fry is ready. Adding the oligosaccharide at the end keeps the anchovies from hardening and imparts a lovely gloss.
Step 18
Taste Profile: This Gairi-myeolchi stir-fry is perfectly balanced – not too salty, wonderfully nutty, and absolutely delicious. It offers a moist and tender texture rather than a crispy one.
Step 19
The Importance of Anchovy Quality: While methods for stir-frying anchovies vary by household, and preferences for crispiness or moisture differ, the quality of the anchovies themselves is paramount. Using good quality anchovies will significantly enhance the taste of your dish. As they say, you often get what you pay for!
