Carrot and Dried Anchovy Stir-fry: A Delicious Combination
Carrot and Dried Anchovy Stir-fry: A Great Way to Consistently Enjoy Carrots
The dried fish known as ‘baeng-eo’ is actually called ‘silchi’. We’ve created a delicious side dish by stir-frying silchi with shredded carrots in a gochujang-based sauce, enhancing both flavor and nutrition.
Main Ingredients- Silchi (dried anchovies) 90g
- Carrot 1/2 medium (approx. 1 cup, thinly julienned)
Cooking Instructions
Step 1
First, to remove any fishy smell and add a nutty flavor, lightly toast the dried silchi in a dry pan over low heat. Stir it gently, being careful not to burn it. Once toasted, use a paper towel or a fine sieve to brush off any crumbs or powder that has formed. This step ensures a cleaner taste.
Step 2
Wash the carrot thoroughly, peel it, and then julienne it into very thin strips. In a stir-fry pan, heat a small amount of cooking oil (like brown rice oil) over medium-low heat. Lightly stir-fry the julienned carrots until they are tender but still have a slight crunch. Maintaining the crispness of the carrots is key.
Step 3
Add minced garlic (1 Tbsp), gochujang (1 Tbsp), fine gochugaru (2/3 Tbsp), and corn syrup (1 Tbsp) to the stir-fried carrots. Mix everything well and continue to stir-fry, coating the carrots evenly with the seasoning. Be mindful of the heat to prevent the seasoning from burning.
Step 4
Once the seasoning mixture starts to bubble, reduce the heat to low. Gently add the toasted silchi to the pan. Carefully toss everything together, ensuring the silchi is evenly coated with the sauce without breaking it apart. Add soy sauce (2/3 Tbsp), aged soy sauce (1 Tbsp), plum extract (1 Tbsp), and cooking wine (1 Tbsp) to season and blend the flavors harmoniously.
Step 5
Finally, sprinkle some toasted sesame seeds over the finished carrot and silchi stir-fry for an added nutty aroma. This dish is excellent served over warm rice or packed as a side for lunchboxes. Let it cool slightly before storing it in an airtight container in the refrigerator for delicious leftovers.
