Korean Sweet Stir-Fried Anchovies
Start on low heat, because high heat scorches small anchovies before their moisture evaporates. Dry-toast 100 g small dried anchovies in an ungreased pan for about 2 minutes, stirring constantly, until they look drier and smell nutty, then push them to the edges and dissolve the soy sauce, corn syrup, and sugar in the center. When the sauce first bubbles around the edges, drop to the lowest heat and toss the anchovies through it within about 15 seconds, because overcooked syrup hardens after cooling.
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
With no gochujang, only soy sauce and starch syrup for the glaze, these anchovies are sweet-salty with no heat at all, which is why they turn up so often in children's lunchboxes.
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Turn the heat down as soon as the syrup bubbles once, or the glaze sets hard as it cools. Once cool, the anchovies cling together loosely, just right for picking up a small clump at a time.
Ingredients
Instructions
- 1
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
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
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
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
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
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.
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