Stir-Fried Anchovies

….Korea’s beloved side dish, stir-fried anchovies, is made extra crispy here by adding plenty of nuts, making it almost snack-like. This crispy stir-fried anchovy is my husband’s favorite. For this dish, I use very small anchovies, which are perfect for Stir-frying, and find that no extra seasoning is needed. This dish is so popular that every household has its own recipe, offering a unique taste that makes it a standout among Korean side dishes. Choosing quality anchovies just by sight is still a challenge for me, but I’m pleased with this batch, as they’re not overly salty — coming from “Geoje Island,” which I’ll remember. Anchovies are great for health, so I make it often to keep in stock. Known as an excellent source of calcium since it’s eaten whole with the bones, anchovies also have another key benefit: they’re rich in omega-3 fatty acids, which help combat chronic inflammation. In addition, anchovies are packed with taurine, which helps alleviate fatigue and regulate blood pressure, selenium, which has strong antioxidant and anti-cancer properties, and vitamin D, a nutrient that many Koreans are particularly deficient in. I put warm rice on some delicious seaweed, added stir-fried anchovies, rolled it up, and my husband and I enjoyed a simple lunch together, sharing it back and forth.

Servings: 1.5 L x 1 container

Time: 30 minutes

Ingredients:

1. 170 g dried anchovies, impurities and anchovy debris removed
2. 1 cup raw walnuts, chopped into small pieces
3. 1 cup of raw pumpkin seeds
4. 1 cup slivered almonds

For sauce:

1. 1/2 cup water
2. 2 tbsp plum extract syrup
3. 2 tbsp mirin
4. 2 tbsp garlic, minced
5. 1 1/2 tbsp muscovado sugar
6. 1 tbsp avocado oil
7. 2–3 tbsp rice syrup
8. sesame seeds to taste

Cooking Instruction:

1. Heat a pan over medium heat and add the dried anchovies. Stir-fry for 5 minutes to reduce the fishy smell.

2. Place the stir-fried anchovies on a tray.

3. Heat the same pan over medium heat and add the walnuts, almonds, and pumpkin seeds. Stir-fry them until lightly crispy. Place the stir-fried nuts on a tray.

4. Heat the same pan over medium heat and add the water, plum extract syrup, mirin, garlic, muscovado sugar, avocado oil, and rice syrup.

5. Simmer until it starts to bubble.

6. Once the sauce reduces and is filled with bubbles, add the stir-fried anchovies and nuts, and stir-fry well to coat. Sprinkle some sesame seeds.

7. Place it in a container and store it in the refrigerator. Serve it as a side dish alongside a bowl of steamed rice.