Korean Stir-fried Anchovies

Quick answer

Total time: 15 min
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

The texture of this anchovy stir-fry is established before the glaze ever enters the pan.

Remove the heads and dark innards from 100 g of small dried anchovies, shake away loose crumbs, and dry-toast them over low heat for about 3 minutes. Once they feel lighter and crisper, transfer them out of the pan so they do not burn while the seasoning is prepared. Add 1 tablespoon of cooking oil and 1/2 tablespoon of minced garlic to the same pan, then cook the garlic over low heat for 30 seconds. Stir in 1 1/2 tablespoons of soy sauce and 2 tablespoons of oligosaccharide or corn syrup. Wait for large, glossy bubbles before returning the anchovies. Toss for only 30 seconds to 1 minute, just long enough to cover each piece; extended cooking can reduce the syrup until the anchovies clump into a hard mass. Switch off the heat and mix in 1 teaspoon of sesame oil and 1 tablespoon of sesame seeds. Spread the anchovies out instead of leaving them in a mound. The coating sets as it cools, so complete cooling before transfer to an airtight container helps keep the pieces separate and crisp.

Ingredients

servings

IngredientAmountUnit

Small dried anchovies100 gg

Soy sauce1½ tbsptbsp

Oligosaccharide syrup (or corn syrup)2 tbsptbsp

Minced garlic½ tbsptbsp

Sesame seeds1 tbsptbsp

Sesame oil1 tsptsp

Cooking oil1 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Pick through 100 g small dried anchovies, removing heads and any dark innards, then shake off loose crumbs.

Warm a dry pan first with no oil so the anchovies toast instead of steaming.
2

Control

Add the anchovies to the dry pan and toast over low heat for about 3 minutes, stirring often.

Remove them when they look slightly lighter, smell cleaner, and feel light and crisp to the touch.
3

Finish

Transfer the toasted anchovies to a plate, then add 1 tbsp cooking oil to the same pan.

Keep the heat low and saute 0.5 tbsp minced garlic for about 30 seconds, stopping before it browns.
4

Control

When the garlic smells fragrant, add 1.5 tbsp soy sauce and 2 tbsp oligosaccharide syrup or corn syrup.

Simmer over low heat until large glossy bubbles rise and the sauce looks slightly thicker.
5

Season

When the sauce is bubbling actively, return the anchovies and toss quickly for 30 seconds to 1 minute.

Stop as soon as every piece is coated, because prolonged cooking can make the glaze hard.
6

Prep

Turn off the heat, then mix in 1 tsp sesame oil and 1 tbsp sesame seeds.

Spread the anchovies out to cool completely so the coating sets crisp, then store in an airtight container.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Myeolchi-bokkeum glazes crispy, dry-toasted anchovies in a sweet and salty soy-oligosaccharide coating.
Finish cue: Simmer over low heat until large glossy bubbles rise and the sauce looks slightly thicker.
Avoid this: Spread the finished anchovies in a wide layer and cool them completely so they do not stick together and stay crisp.
Substitution: Spread the anchovies out instead of leaving them in a mound.
Storage and reheating: Spread the anchovies out to cool completely so the coating sets crisp, then store in an airtight container.