Crispy Stir-Fried Anchovies (Myulchi Bokkeum)
Crispy Stir-Fried Anchovies (Myulchi Bokkeum)
Achieve Perfectly Crispy Stir-Fried Anchovies That Stay Delicious for Days
This recipe unlocks the secret to incredibly crispy stir-fried anchovies that won’t lose their crunch, even when stored for a long time. They’re free of any fishy smell and are fantastic as a snack with beer, especially with the addition of whole garlic cloves and peanuts! Enjoy this easy and delicious Korean side dish.
Main Ingredients- 220g small dried anchovies (janmyeolchi)
- 20 whole garlic cloves
- 60g peanuts
Seasoning Ingredients- 2 Tbsp soy sauce
- 1/2 Tbsp oyster sauce
- 2 Tbsp sugar
- 2 Tbsp corn syrup (oligosaccharide)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 3 Tbsp cooking oil
- 2 Tbsp soy sauce
- 1/2 Tbsp oyster sauce
- 2 Tbsp sugar
- 2 Tbsp corn syrup (oligosaccharide)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 3 Tbsp cooking oil
Cooking Instructions
Step 1
Begin by preparing the small dried anchovies. Place a dry pan over medium heat and add the anchovies without any oil. Toast them for about 2-3 minutes. This step helps to remove any fishy odor and makes them extra crispy.
Step 2
Keep stirring the anchovies with a spatula or chopsticks to prevent them from sticking and burning. Continue toasting until they turn a light golden brown and a nutty aroma is released, indicating the fishy smell has dissipated.
Step 3
Carefully transfer the toasted anchovies to a sieve or gently shake them onto a paper towel. This is to remove any small crumbs or powder that came off during toasting. This crucial step prevents the final dish from tasting burnt.
Step 4
After removing the loose bits from the anchovies, ensure the pan is clean. Wipe away any remaining anchovy dust or crumbs from the pan. A clean pan is essential for the next steps.
Step 5
Now, let’s prepare for stir-frying the aromatics. Add 3 tablespoons of cooking oil to the clean pan and heat it over medium heat.
Step 6
Once the oil is shimmering, add the 20 whole garlic cloves. Sauté them over medium heat, stirring gently, until they turn golden brown. Be careful not to burn them, as they will infuse the oil with a wonderful aroma.
Step 7
When the garlic is nicely browned, add the 60g of peanuts. Continue to stir-fry for another 1-2 minutes along with the garlic, ensuring neither burns. The peanuts will become fragrant and toasted.
Step 8
Turn off the heat temporarily. Now, add the toasted anchovies back into the pan with the garlic and peanuts. This allows the sauce ingredients to coat everything evenly.
Step 9
Add 2 tablespoons of soy sauce, 1/2 tablespoon of oyster sauce, and 2 tablespoons of sugar to the pan. While the heat is still off, gently mix everything with a spatula until the anchovies and other ingredients are well coated with the sauce.
Step 10
Turn the heat back on to medium. Stir-fry the mixture for about 1 minute, allowing the sauce to absorb into the anchovies and ingredients. Stir quickly to prevent the sauce from burning.
Step 11
Finally, add 2 tablespoons of corn syrup (oligosaccharide), 1 tablespoon of sesame oil, and 1 tablespoon of sesame seeds. Give it a quick stir until everything is glossy, then immediately turn off the heat. Your delicious, crispy stir-fried anchovies are ready! They are excellent served immediately or cooled and stored for later enjoyment.
