Savory Anchovy Stir-Fry (Myulchi Bokkeum)
How to Make Deliciously Crispy Anchovy Stir-Fry Without the Fishy Taste
To support my husband’s intensive English studies over the next few months, he asked me to pack his lunch every day. This means early mornings preparing meals! For packed lunches, it’s great to have sturdy side dishes like dried stir-fries. After considering a few options, I decided to make a variety of dried side dishes, including this anchovy stir-fry and seasoned dried shredded squid. This recipe is so versatile; you can use it for both anchovy and shredded squid stir-fries! Today, I’m sharing my mother-in-law’s secret to making anchovy stir-fry that’s savory and completely free of any fishy odor. It’s incredibly simple! Let’s get started on this easy side dish.
Ingredients
- 1 bag of small anchovies (approx. 100-150g)
- 2 dried or fresh chili peppers
- 1 Tbsp soy sauce
- 1 Tbsp cooking oil
- 2 Tbsp rice syrup (oligosaccharide)
- 2 Tbsp sesame seeds
Cooking Instructions
Step 1
The key to avoiding a fishy smell is the first step! Without adding any oil to a dry frying pan, place the small anchovies in the pan and stir-fry them. Roasting them dry like this helps to eliminate any potential fishy odor. Be sure to stir constantly over low heat to prevent burning.
Step 2
As you stir-fry the anchovies in the dry pan, you’ll notice them turning a light golden brown. Anchovies release their own natural oils, so you don’t need to add extra oil. This dry roasting step is crucial for neutralizing any fishy taste. Cook them over medium-low heat until they become nice and crispy. Avoid high heat, as this can easily burn the anchovies.
Step 3
Once the anchovies are nicely roasted, they will have a pleasant, nutty aroma, and the fishy smell will have significantly reduced. Transfer the roasted anchovies to a wide bowl and let them cool slightly. Since anchovies already have a natural savory flavor, you won’t need to add much seasoning, making this a fantastic dish for beginners. It’s incredibly forgiving!
Step 4
Now, let’s make a fragrant oil to enhance the flavor of the anchovy stir-fry. While scallion oil is also delicious, I personally recommend making chili oil for a little kick. Heat 1 Tbsp of cooking oil in the pan over medium-low heat. Add finely chopped chili peppers and stir-fry them until fragrant, infusing the oil with their flavor. Then, add 1 Tbsp of soy sauce and sauté briefly to deepen the savory notes. This creates a wonderful aromatic chili oil.
Step 5
Add the prepared chili oil to the bowl of roasted anchovies. Pour in 2 Tbsp of rice syrup (oligosaccharide) and gently toss everything together to coat the anchovies evenly. You can adjust the amount of rice syrup based on your preferred sweetness; I like mine a little sweeter, but I moderate it for health reasons. I usually skip sesame oil in anchovy stir-fries, opting for a cleaner finish.
Step 6
Finally, sprinkle 2 Tbsp of sesame seeds over the mixture and gently toss again. The sesame seeds add a wonderful nutty flavor and texture. If you have dried chili peppers, finely chopping 1-2 and adding them to the stir-fry will also make it visually appealing and add another layer of flavor.
Step 7
And there you have it – a delicious, savory anchovy stir-fry with absolutely no fishy taste! Once you master this basic seasoning method, you can easily adapt it to make seasoned dried shredded squid (Jinmichae Bokkeum) with a gochujang-based or soy sauce-based seasoning. It’s a great foundation for a variety of dried side dishes!
