Crispy and Savory Walnut Anchovy Stir-fry
The Ultimate Banchan! Mastering the Crispy Walnut Anchovy Stir-fry
Unlock the secret to a perfectly crispy and flavorful walnut anchovy stir-fry, a beloved Korean side dish that’s a guaranteed hit with everyone! This recipe provides detailed instructions to achieve a delightful texture and rich taste, making it an essential addition to your banchan repertoire.
Ingredients
- 150g dried anchovies (small)
- 70-100g walnuts
- 1 Korean chili pepper (cheongyang chili)
- 1/2 red bell pepper
- 2 Tbsp cooking oil
- 2 Tbsp rice wine (mirin or cheongju)
- 1 Tbsp sugar
- 1 Tbsp corn syrup (oligosaccharide)
Cooking Instructions
Step 1
To ensure freshness and save money, portion the dried anchovies into single-serving sizes and store them in the freezer. Buying in bulk is significantly more economical.
Step 2
Break the walnuts into bite-sized pieces using your hands. Chopping them with a knife can create too much fine dust, affecting the texture, so hand-breaking is preferred.
Step 3
Finely mince the Korean chili pepper and red bell pepper after deseeding them. This adds a touch of heat and vibrant color. If you prefer milder, you can leave out some or all of the seeds. If the peppers have been stored for a while and the seeds aren’t fresh, rinse them under water to remove any lingering seeds before chopping.
Step 4
In a dry, unheated pan, stir-fry the dried anchovies over medium-low heat until they become thoroughly dry and crispy. This step is crucial for achieving a non-soggy final dish. Make sure they are completely dry.
Step 5
Once the anchovies are nicely crisped, add the prepared walnuts to the pan and continue to stir-fry them together. Since these ingredients may have been refrigerated or frozen, stir-frying helps to remove any residual moisture and eliminate any potential odors.
Step 6
Transfer the stir-fried anchovies and walnuts to a separate bowl. Discard any small, burnt anchovy bits that may have accumulated at the bottom of the pan. This will ensure a clean base for the sauce.
Step 7
Rinse the same pan with a little water and add the sauce ingredients: rice wine, sugar, and corn syrup. Bring the mixture to a simmer. Rinsing the pan slightly cools it down, preventing the sauce from burning. Stirring the ingredients as they heat will help the sugar dissolve smoothly without clumping.
Step 8
Once the sauce is simmering, return the stir-fried anchovies and walnuts to the pan. Quickly toss everything together to coat evenly. Because they were initially stir-fried to a crisp, they will maintain their satisfying crunch even after being coated in the sauce.
Step 9
Add the minced chili peppers and red bell pepper. Turn off the heat and gently mix them in. The residual heat will slightly soften the peppers while keeping them pleasantly crisp. Finish with a drizzle of toasted sesame seeds and sesame oil for a perfectly balanced flavor. For children, simply omit the chili peppers.
Step 10
Serve a generous portion of your beautifully prepared walnut anchovy stir-fry, a delicious and appetizing banchan ready to enhance your meal!
