Crispy Anchovy Stir-Fry: The Secret to Softening Them
Transforming Rock-Hard Anchovies into Tender Delights
Did you ever buy a large batch of anchovies only to find them rock-hard, like crackers, by the end? I had a box of 2kg anchovies that became so dry and brittle, I almost blended them into powder! Thankfully, I discovered a fantastic method to revive them and make them wonderfully soft for a delicious stir-fry. This recipe will show you how to turn even the hardest anchovies into a tender, flavorful side dish.
Ingredients- 300g of very dry, hard anchovies
- 4 Tbsp alcohol (e.g., Cheongju, Soju, cooking wine, fruit wine)
- 2 Tbsp soy sauce
- 1/2 Tbsp plum extract (maesilcheong)
- 2 Tbsp red pepper flakes (gochugaru)
- 2 chili peppers (e.g., Serrano or Korean green chili)
Cooking Instructions
Step 1
Take 300g of anchovies that have become hard and brittle, like crackers. Pour about 4 tablespoons of alcohol (such as Cheongju, Soju, cooking wine, or fruit wine) over them, enough to moisten them well. Cover with a lid and let them soak for at least 2 hours, or even longer, to soften.
Step 2
The type of alcohol doesn’t matter as long as it’s not a cloudy, traditional rice wine like Makgeolli. Any clear alcohol like cooking wine (like Mirin), Cheongju, Soju, or fruit wine will work perfectly. I used plum wine for its pleasant aroma. You don’t need to add an excessive amount; just enough to moisten the anchovies thoroughly, as you would when adding a bit of alcohol during the stir-frying process. Cover and let them rest.
Step 3
After soaking for 2 hours or more, the anchovies should feel noticeably softer. Now, we’ll make the stir-fry. Start by stir-frying the softened anchovies over medium-low heat. This step helps to evaporate some of the excess moisture from the alcohol. Be careful not to overcook them at this stage, as they could become hard again.
Step 4
Once the anchovies are lightly stir-fried, add the 2 chili peppers, sliced diagonally. Next, add 2 tablespoons of soy sauce, 1/2 tablespoon of plum extract, and 2 tablespoons of red pepper flakes. Turn the heat up to high and stir-fry vigorously, shaking the pan (‘sheikh-sheikh’!), to ensure the anchovies are evenly coated with the seasoning. I omitted sugar because the plum wine I used was already sweet, but feel free to add a little sugar if you prefer a sweeter taste.
Step 5
Your delicious anchovy stir-fry is ready! If you plan to store this as a side dish for several days, it’s best to skip the sesame oil. Adding sesame oil too early can make the anchovies soggy or alter their flavor over time. However, if you’re enjoying it immediately, a light drizzle of sesame oil at the end will add a wonderful aroma and enhance the taste.
