Chef Lee Bo-eun’s Secret Anchovy Stir-Fry (from Alto-ran)
Chef Lee Bo-eun’s Secret Anchovy Stir-Fry (from Alto-ran)
Crispy and Savory National Side Dish: Stir-Fried Anchovies Recipe
Hello! A hearty meal starts with a strong foundation, and what better foundation than a delicious side dish? Stir-fried anchovies are a beloved staple, packed with calcium, making them a healthy choice. While it might seem simple, this dish can easily go wrong, resulting in clumped anchovies. Alto-ran features Chef Lee Bo-eun, known as the ‘Queen of Home Cooking,’ presenting her viral anchovy stir-fry recipe with over 2.28 million views on YouTube! Let’s make Chef Lee Bo-eun’s signature anchovy stir-fry.
Ingredients- 100g small dried anchovies (jjanmyeolchi)
- 1/2 cup thinly sliced garlic
- 3 Tbsp cooking oil
- 1/2 cup walnuts
- 1/2 cup peanuts
- 1 Tbsp toasted sesame seeds
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 2 Tbsp cheongju (rice wine/mirin)
- 2 Tbsp oligodang (corn syrup or rice syrup)
- 1/3 cup pine nuts
Cooking Instructions
Step 1
First, prepare the small dried anchovies you will be stir-frying. It’s best to use anchovies that are not too large for easier eating after cooking.
Step 2
Heat a dry pan over high heat, then reduce the heat to low and add the anchovies. Stir-fry for about 1 minute. This step helps to remove any fishy smell and makes the anchovies crispier.
Step 3
After stir-frying, sift the anchovies through a fine-mesh sieve. This removes any small crumbs or powder, ensuring a clean and appealing final dish.
Step 4
Next, prepare the walnuts, pine nuts, and peanuts that will add a delicious nutty flavor. The walnuts will be broken into smaller pieces after stir-frying for easier consumption.
Step 5
In the same dry pan (no oil needed), gently toast the prepared walnuts, peanuts, and pine nuts over medium-low heat. Roasting the nuts beforehand helps to eliminate any stale odors or mustiness, especially if they’ve been stored in the freezer, ensuring a fresher taste. (After toasting, you can lightly break the walnuts into smaller pieces).
Step 6
Set aside the nicely toasted nuts. (Break the walnuts into smaller pieces after toasting).
Step 7
Now, prepare the thinly sliced garlic which will add depth of flavor to the stir-fry. Using thinly sliced garlic allows its aroma to infuse more deeply.
Step 8
Add 3 tablespoons of cooking oil to the pan and add the sliced garlic. Sauté slowly over medium-low heat, being careful not to burn the garlic. Cook until it becomes lightly golden and fragrant.
Step 9
Prepare the seasoning ingredients for the anchovy stir-fry. You’ll need 1 tablespoon of soy sauce, 1 tablespoon of sugar, 2 tablespoons of cheongju (rice wine), 2 tablespoons of oligodang (corn syrup/rice syrup), and 1 tablespoon of toasted sesame seeds. Remember that anchovies have their own saltiness, so it’s best not to add too much soy sauce.
Step 10
Once the garlic is lightly golden, add the prepared anchovies to the pan and stir-fry them together with the garlic. Increase the heat to high, add 1 tablespoon of soy sauce first, and stir-fry to combine the anchovies and garlic well.
Step 11
When the anchovies are sufficiently stir-fried, add 1 tablespoon of sugar and 2 tablespoons of cheongju. Mix everything thoroughly. Then, turn off the heat. While the heat is off, add 2 tablespoons of oligodang and mix well. Adding oligodang after turning off the heat is crucial! This prevents the anchovy stir-fry from clumping together when you pick it up with chopsticks, ensuring each anchovy remains separate and delicious.
Step 12
Finally, sprinkle 1 tablespoon of toasted sesame seeds over the stir-fry for a glossy finish. Your flavorful anchovy stir-fry is now complete! It’s absolutely delicious served over a bowl of warm, freshly cooked rice.
