1
Place the medium anchovies in a dry frying pan, reduce the heat to low, and stir-fry for about 1 minute.
⏱️ 1m 0s
Stir-fried Medium Anchovies
Chef Lee Bo-eun's recipe for crispy stir-fried medium anchovies, the ultimate rice thief side dish.
KoreanSide Dish
⏱️ 6 min total📝 9 steps
What You'll Need
Medium anchovies100g
Cooking oil3 tbsp
Gochujang (red chili paste)4 tbsp
Soy sauce1 tbsp
Cooking wine2 tbsp
Minced garlic1 tbsp
Ginger juice1/2 tsp
Sugar2 tbsp
Starch syrup2 tbsp
Chives2 tbsp
Whole sesame seeds1 tbsp
Perilla seed powder1 tbsp
Instructions
2
Place the stir-fried anchovies in a sieve and shake gently to remove any debris or crumbs.
3
Finely chop the chives.
4
In a cold frying pan, combine 3 tbsp of cooking oil, 1 tbsp of soy sauce, 2 tbsp of cooking wine, 4 tbsp of gochujang, 1 tbsp of minced garlic, 1/2 tsp of ginger juice, and 2 tbsp of sugar.
5
Turn on the heat and bring the sauce to a boil so it mixes well.
6
Turn off the heat, add the prepared anchovies to the sauce, and toss until evenly coated.
7
Turn the heat back on to low and stir-fry the anchovies and sauce for about 5 minutes until crispy.
⏱️ 5m 0s8
Turn off the heat and add 2 tbsp of starch syrup to the residual heat, tossing to give the anchovies a glossy finish.
9
Add the chopped chives, whole sesame seeds, and perilla seed powder, then mix lightly to finish.