Sweet, crunchy & nutty anchovies
Cooking video from the original recipe creator's official channel; no media files were downloaded.
Official cooking video · Maangchi · YOUTUBESweet and Crunchy Korean Anchovy-Peanut Stir-Fry
Tiny dried anchovies and roasted peanuts are tossed in a sweet soy-garlic glaze for a Korean side dish.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Place anchovies in a sieve and shake off fine crumbs.
- 02
Mix soy sauce, water, brown sugar and optional rice syrup in a small bowl.
- 03
Heat vegetable oil over medium-high heat and stir-fry garlic for about 10 seconds.
- 04
Add anchovies and peanuts, reduce to medium, and stir-fry 2–3 minutes until lightly golden and crisp.
- 05
Push the contents to the edge and turn off heat. Pour sauce onto the cleared area and stir in the residual heat until bubbling.
- 06
Toss anchovies and peanuts with the sauce, then add sesame oil and seeds.
- 07
Serve immediately or cool promptly and refrigerate in a shallow airtight container.
Before you cook
Anchovies contain fish, peanuts contain peanuts, soy sauce contains soy and sometimes wheat, and sesame oil/seeds contain sesame. Although the creator describes longer storage, this batch was not tested for shelf life; as a conservative cooked-leftovers approach, refrigerate within 2 hours and use within 3–4 days.
Allergens: fish (anchovy), peanut, soy, wheat (depending on soy sauce), sesame
Image & source credits
These illustrations stand in for food photos.