Stir Fried Anchovies
This mit-banchan (side dish that can be stored for a long time) is a staple in Korean cuisine! It's sweet, savory, crunchy, & great with rice
- Prep time
- 5 min
- Cook time
- 11 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups small dried anchovies
- 5 garlic cloves (sliced)
- 1/2 cup peanuts (roasted & lightly salted)
- 2 tbsp canola or vegetable oil
- 2 Korean peppers (sliced)
- 1 serrano pepper (sliced)
- 2 tsp sesame oil
- 1 tsp sesame seeds
- 2 tbsp mirin ((rice wine))
- 2 tbsp gochujang ((Korean red pepper paste))
- 1 tbsp gochugaru ((Korean red pepper flakes))
- 1 tbsp sugar
- 1 tbsp oligodang (substitute corn syrup, rice syrup, or honey)
- 1 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp oligodang (substitute corn syrup, rice syrup, or honey)
- 1/4 tsp black pepper
Instructions
- 1
Heat a pan with oil over medium heat. Stir fry the anchovies for 1 to 2 minutes.
- 2
Push the anchovies to one side, then add the garlic and peanuts. Add a little more oil if there isn't much left. Let the garlic and peanuts fry in the oil for about a minute.
- 3
After a minute, mix everything together.
- 4
Push the anchovies to the other side again, then add the seasoning sauce. Let the sauce bubble up over the heat for 5 seconds.
- 5
Mix everything together until well combined.
- 6
Reduce the heat to low, drizzle over the sesame oil, then add the peppers.
- 7
Mix together and continue cooking on low heat until the peppers are slightly wilted- about 2 to 3 minutes. Top with sesame seeds.
- 8
Allow it to cool completely before storing in the refrigerator for up to 1 month.