Crispy and Savory Stir-Fried Anchovies (Janmyeolchi Bokkeum)
Crispy and Savory Stir-Fried Anchovies (Janmyeolchi Bokkeum)
Mastering the Deliciousness of Stir-Fried Anchovies
A beloved side dish for children and adults alike, Janmyeolchi Bokkeum! While it’s easy to make, achieving that perfect balance of not being fishy, having a crispy texture, and not clumping can be tricky. This recipe is packed with tips to eliminate any fishy odors, enhance a chewy texture, and add a deep umami flavor. Let’s create some magical stir-fried anchovies that will have you finishing a bowl of rice in no time!
Main Ingredients- 2 handfuls of small dried anchovies (Janmyeolchi)
- 1 Tbsp sugar (adjust to taste)
Seasoning- 1 Tbsp soy sauce (Guk-ganjang or Jin-ganjang)
- 1 Tbsp cooking wine (Mirin or Cheongju)
- 1/2 Tbsp ginger syrup (or a pinch of minced ginger)
- 1 Tbsp soy sauce (Guk-ganjang or Jin-ganjang)
- 1 Tbsp cooking wine (Mirin or Cheongju)
- 1/2 Tbsp ginger syrup (or a pinch of minced ginger)
Cooking Instructions
Step 1
First, let’s remove any fishy smell from the anchovies and bring out their savory aroma. Heat a dry pan over medium heat. Once warm, add the dried anchovies and stir-fry until they become fragrant, about 2-3 minutes. This step is crucial for eliminating any fishy taste and enhancing their natural savory flavor.
Step 2
Now, it’s time to add oil for stir-frying. Keep the heat at medium and add about 3 tablespoons of cooking oil to the pan. Add the roasted anchovies back and stir-fry for about 1 minute. This will help them achieve a crispier texture.
Step 3
While the anchovies are cooking, let’s prepare the delicious seasoning. In a small bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, and 1/2 tablespoon of ginger syrup. Mix well until thoroughly combined. If you don’t have ginger syrup, a tiny bit of finely minced fresh ginger can also be used.
Step 4
Remove the stir-fried anchovies from the pan and set them aside on a plate. Turn off the heat temporarily. Sprinkle 1 tablespoon of sugar evenly over the warm pan. Resist the urge to stir immediately; let the residual heat of the pan gently melt the sugar. This allows it to dissolve evenly without clumping.
Step 5
For this recipe, I’ve used xylitol sugar for a healthier option. Xylitol sugar tends to melt more easily with heat, even residual heat. You can adjust the sweetness to your preference. I’ve used 1 tablespoon, but feel free to add another tablespoon if you prefer a sweeter taste.
Step 6
Once the sugar has melted smoothly in the warm pan, add the roasted anchovies back. Quickly toss them to coat evenly with the melted sugar, ensuring each anchovy is lightly glazed.
Step 7
Now, pour the prepared soy sauce mixture around the edges of the pan, avoiding pouring it directly onto the anchovies. Keep the heat off! Quickly stir everything together to coat the anchovies with the sauce. Not turning the heat back on at this stage prevents the anchovies from burning or becoming soggy. ^.^
Step 8
Finally, finish by drizzling a few drops of sesame oil and sprinkling toasted sesame seeds over the top. This creates a wonderfully aromatic and delicious stir-fried anchovy dish. It’s absolutely delightful served over a bowl of freshly steamed hot rice!
