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Jung Ho-young's Super Simple Stir-Fried Anchovies

A week-long guaranteed national side dish made by stir-frying anchovies in a dry pan to eliminate fishiness, then adding mirim and starch syrup for gloss and tenderness.

Ingredients needed 4 servings

Recipe

Cooking tips

  • You must first stir-fry the anchovies in a dry pan without oil to cleanly remove their characteristic off-odor and fishy smell.
  • mirim (cooking wine) makes the anchovies tender, adds a subtle sweetness, and further eliminates any off-odor.
  • If you simmer them for too long with the heat on, they can become hard like crackers once cooled, so once the seasoning is evenly mixed, finish with residual heat.

Recommended for

  • Those who need a hearty side dish that keeps well for a long time without spoiling.
  • Those who want to make tender, savory stir-fried anchovies that aren't hard.

Shop ingredients on Coupang(Ad)

small dried anchovies for stir-fryingmirimstarch syrupsoy saucesesame oilcheongyang chili pepper

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