Chewy and Crispy Anchovy Stir-fry (Gangjeong Style)
Irresistibly Crunchy Anchovy Stir-fry: Enjoy the Gangjeong Style!
This anchovy stir-fry is a perfect side dish to have on hand, offering a satisfying bite! Unlike typical soy sauce or gochujang versions, this recipe is prepared in a ‘gangjeong’ style, resulting in a delightfully sweet and crunchy treat that your whole family will love.
Main Ingredients- 150g Anchovies (small or for broth, choose according to preference)
- 50g Dried Shrimp (adds umami and texture)
- 100g Dried Baby Anchovies (Silchi) (nutritious, fry until crispier than regular anchovies)
- 50g Walnuts (for nuttiness and crunch)
Seasoning & Others- 2 Tbsp Sugar
- 2 Tbsp Cooking Wine (Mirin or Cheongju)
- 2 Tbsp Minced Garlic
- Pinch of Ginger Powder (to remove fishiness)
- 2 Tbsp Oligodang (Corn Syrup) (for gloss and sweetness)
- 1 Tbsp Jocheong (Grain Syrup) (for flavor and consistency)
- A little Cooking Oil
- A little Sesame Oil (for finishing)
- A little Sesame Seeds (for garnish and nutty aroma)
- 2 Tbsp Sugar
- 2 Tbsp Cooking Wine (Mirin or Cheongju)
- 2 Tbsp Minced Garlic
- Pinch of Ginger Powder (to remove fishiness)
- 2 Tbsp Oligodang (Corn Syrup) (for gloss and sweetness)
- 1 Tbsp Jocheong (Grain Syrup) (for flavor and consistency)
- A little Cooking Oil
- A little Sesame Oil (for finishing)
- A little Sesame Seeds (for garnish and nutty aroma)
Cooking Instructions
Step 1
First, prepare your ingredients: anchovies, silchi (baby anchovies), dried shrimp, and walnuts. For anchovies, you can use small ones or those meant for broth; remove any hard heads or guts. Dried shrimp add a wonderful umami flavor and chewiness. Silchi are highly nutritious but need to be fried a bit crispier than regular anchovies to be delicious. You can also coarsely chop the walnuts.
Step 2
Heat a pan lightly with cooking oil. Add the anchovies and stir-fry over medium-low heat, being careful not to burn them, until they are crispy. This step helps to remove any fishy odor and bring out their nutty flavor. Transfer the fried anchovies to a separate bowl.
Step 3
In the same pan, add the silchi and stir-fry until they are slightly crispier than the anchovies. Silchi are very nutritious but can have a slight fishy taste, so frying them thoroughly until crisp is recommended for the best flavor. Set the fried silchi aside with the anchovies.
Step 4
Add the dried shrimp to the pan and stir-fry briefly. They crisp up quickly; be careful not to overcook them, as they can become too hard. Set the fried dried shrimp aside with the other ingredients.
Step 5
Add a little more cooking oil to the pan where you fried the ingredients. Add the minced garlic and ginger powder and sauté until fragrant. Cook the garlic over low heat to prevent burning. Once fragrant, add the sugar and stir until it completely dissolves. This is the base for your gangjeong-style sauce.
Step 6
Add the fried anchovies, silchi, and dried shrimp back to the pan. Mix them well with the dissolved sugar sauce. Next, add the walnuts and the oligodang (corn syrup) to enhance gloss and sweetness, stirring for another moment. Turn off the heat, then finish by stirring in the sesame oil and sesame seeds. Your chewy and crispy gangjeong-style anchovy stir-fry is ready! It will become even crispier as it cools, so let it cool completely before serving.
