Crispy and Delicious Dried Anchovy Stir-fry (for Broth)
A Long-Lasting, Flavorful Recipe for Dried Anchovies (Perfect for Broth)
Hello! This is Dua’s Kitchen. While I love stir-fried small anchovies, I also really enjoy stir-fried larger anchovies, the kind meant for broth, which are great for snacking on. Since I had a lot of pre-prepared anchovies for broth, I decided to stir-fry them until crispy with a mild seasoning today. Let me share this recipe that’s perfect for kids, as a snack, or for lunchboxes!
Main Ingredients- 80g dried anchovies for broth (heads and guts removed)
- 2 Tbsp olive oil
- 0.5 Tbsp minced garlic
- 1.5 tsp mirin (cooking wine)
- 1.5 tsp sesame oil
- 1.5 tsp sugar
- 1.5 tsp mayonnaise
- 1 tsp gochujang (Korean chili paste)
- 0.5 Tbsp gochugaru (Korean chili flakes)
- 1 cheongyang chili pepper
Cooking Instructions
Step 1
First, prepare 80g of dried anchovies meant for broth. Carefully remove the hard heads and the bitter guts from the anchovies. Place the prepared anchovies in a dry pan and lightly stir-fry over low heat for 1-2 minutes to remove any fishy smell and excess moisture. This step makes the anchovies extra crispy and prevents them from becoming soggy when stored. Let the stir-fried anchovies cool down slightly.
Step 2
Shake the pan or use a sieve to remove any fine crumbs or anchovy powder that may have come off. Clean anchovies absorb seasoning better and taste more delicious.
Step 3
Prepare 1 cheongyang chili pepper. If you enjoy a spicy kick, remove the seeds and thinly slice it. If you’re making this for children, you can substitute the cheongyang chili with thinly sliced red bell pepper for a beautiful color and a touch of sweetness.
Step 4
In a bowl, combine all the sauce ingredients and mix well to create a pre-made sauce. Add 0.5 Tbsp minced garlic, 1.5 tsp mirin, 1.5 tsp sesame oil, 1.5 tsp sugar, 1.5 tsp mayonnaise, 1 tsp gochujang, and 0.5 Tbsp gochugaru. Stir until smooth and well combined, ensuring there are no lumps. The mayonnaise helps prevent the anchovies from clumping together and adds a smooth, savory flavor.
Step 5
Heat a pan over medium heat, add 2 Tbsp olive oil and 0.5 Tbsp minced garlic. Sauté until fragrant. Once the garlic releases its aroma, add the prepared anchovies. Gently stir-fry over medium heat for 2-3 minutes, being careful not to break the anchovies, until they turn golden brown and become crispy.
Step 6
Reduce the heat to low to prevent the garlic from burning. Add all the prepared sauce to the pan. Also add the sliced cheongyang chili pepper. Quickly stir everything together so the sauce evenly coats the anchovies. Continue to stir-fry for about 1 more minute over low heat until the seasoning is well adhered to the anchovies.
Step 7
Finally, sprinkle with sesame seeds for an extra nutty flavor. Your crispy dried anchovy stir-fry is ready! Once completely cooled, store in an airtight container in the refrigerator, where it can be kept for up to 2 weeks. Enjoy this delicious side dish with your meals or as a snack!
