Korean Sweet Stir-Fried Anchovies

Quick answer

Total time: 15 min
Level: Easy
Servings: 4 servings
Ingredients: 6

About this dish

Sweet stir-fried anchovies coat tiny dried anchovies in a glossy soy-syrup glaze without any chili heat, making it the classic lunchbox banchan for Korean children who cannot yet tolerate spice.

The anchovies must be dry-toasted in an ungreased pan for about two minutes before any seasoning is added: this drives off residual moisture, raises a nutty aroma, and sets up the crispy texture that separates a well-made batch from a soggy, fishy-smelling one. Soy sauce, rice syrup or oligosaccharide, and sugar are then stirred in over low heat, and the single most important moment in the recipe is when the syrup first begins to bubble. The heat must drop immediately at that point, because syrup that overcooks transforms into a brittle, tooth-cracking candy once it cools. Generous sesame seeds tossed in at the end add nuttiness and a visual finish, and once the batch cools completely, the anchovies clump lightly together into loose clusters that are easy to pick up in one or two bites. Although made from the exact same ingredient, this sweet glaze version has a completely different character from the spicy gochujang version of the same dish, and many Korean households keep both prepared simultaneously, rotating between them throughout the week.

Ingredients

servings

IngredientAmountUnit

small dried anchovies100 gg

soy sauce1 tbsptbsp

corn syrup2 tbsptbsp

sugar1 tsptsp

sesame oil1 tsptsp

sesame seeds1 tsptsp

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Instructions

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

6 steps

1

Control

Set an ungreased pan over low heat and spread 100 g of small dried anchovies in an even layer.

Start gently, because high heat can scorch the tiny anchovies before their moisture has time to evaporate.
2

Step

Dry-toast the anchovies for about 2 minutes, stirring constantly.

They should look drier and slightly pale, smell nutty instead of fishy, and feel lighter in the pan, which sets up the crisp texture.
3

Control

Push the anchovies to the edges of the pan.

Add 1 tablespoon soy sauce, 2 tablespoons corn syrup, and 1 teaspoon sugar to the center, then stir the sauce over low heat for about 20 seconds to dissolve the sugar.
4

Control

When the sauce first bubbles around the edges, immediately reduce the heat to the lowest setting.

Do not keep boiling it, because overcooked syrup hardens after cooling and makes the anchovies unpleasantly brittle.
5

Finish

Bring the anchovies back into the sauce and toss quickly, finishing within about 15 seconds.

Stop when every anchovy has a thin glossy coating and almost no sauce remains on the bottom of the pan.
6

Finish

Turn off the heat and mix in 1 teaspoon sesame oil and 1 teaspoon sesame seeds.

Spread the anchovies out to cool completely, so they set into loose clusters that are easy to pick up and serve.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Tiny dried anchovies are dry-toasted and glazed in a sweet soy syrup for a crisp bite.
Finish cue: Stop when every anchovy has a thin glossy coating and almost no sauce remains on the bottom of the pan.
Avoid this: Do not keep boiling it, because overcooked syrup hardens after cooling and makes the anchovies unpleasantly brittle.
Storage and reheating: Spread the anchovies out to cool completely, so they set into loose clusters that are easy to pick up and serve.