Essential Side Dish, Stir-fried Anchovies! Delicious Even When Stored for a Long Time

Ingredients−4servings+

• Tiny anchovies100 g
• Sliced garlic1/2 cup
• Cheongyang chili pepper1
• Peanuts1/2 cup
• Walnuts1/2 cup
• Pine nuts1/3 cup
• Cooking oil3 tablespoons
• dark soy sauce1 tablespoon
• Rice wine2 tablespoons
• Sugar1 tablespoon
• oligo syrup (oligodang)2 tablespoons
• Toasted sesame seeds1 tablespoon
• Perilla seed powdera pinch

Directions▶ Start cooking

1. Heat a dry frying pan over high heat, then reduce the heat to low.
2. Add the tiny anchovies to the heated frying pan and stir-fry over low heat for about 1 minute.⏱ 1m
3. Pour the stir-fried tiny anchovies into a sieve and shake to remove any fine crumbs.
4. Slice the garlic slightly thick, in the direction where the core is visible.
5. Finely chop the Cheongyang chili pepper.
6. Place the walnuts on a cutting board and roughly chop them with a knife.
7. Place the peanuts on a cutting board and press down a few times with a knife to chop them.
8. Remove the pointed tips from the pine nuts and prepare them.
9. Add the nuts (peanuts, walnuts, pine nuts) to a dry pan, start with high heat, then reduce to low and stir-fry for about 1 to 2 minutes.⏱ 2m
10. Add 3 tablespoons of cooking oil to the pan and turn the heat to high.
11. Add the sliced garlic and Cheongyang chili pepper and stir-fry over high heat for about 1 minute.⏱ 1m
12. Once the garlic turns golden brown and is cooked, add the tiny anchovies and stir-fry over high heat for about 1 minute.⏱ 1m
13. Turn off the heat, then add 1 tablespoon of dark soy sauce, 2 tablespoons of rice wine, and 1 tablespoon of sugar, and mix well.
14. Turn on the heat, add the prepared nuts, and stir-fry over high heat for about 1 minute.⏱ 1m
15. Once the anchovies and nuts are well combined and stir-fried, turn off the heat and, using the residual heat, add 2 tablespoons of oligo syrup (oligodang), 1 tablespoon of toasted sesame seeds, and a pinch of perilla seed powder, then mix well to finish.

Tips

• Dried seafood (anchovies) stored in the freezer can absorb odors, so it's best to stir-fry them in a dry pan to remove moisture and fishy smells.
• Garlic should be sliced thickly in the direction where the core is visible so it stir-fries firmly and well.
• To reduce dishwashing, stir-fry the nuts first, then the anchovies.
• Nuts also absorb moisture and odors from the freezer, so it's good to stir-fry them.
• Cooking garlic brings out its sweetness.
• When adding seasonings, if the heat is on, the anchovies might burn, so turn off the heat before adding the seasonings.
• It's best to add only a small amount of soy sauce, utilizing the saltiness already present in the anchovies.
• You can add 1 more tablespoon of oligo syrup (oligodang) according to your preference.

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