Kim Dae-seok's Small Anchovy Stir-Fry
A small anchovy stir-fry with a crispy texture that stays crunchy even after cooling, using sautéed minced onion oil and sugar coating instead of soy sauce or corn syrup
Ingredients needed 4 servings
Recipe
Cooking tips
- Adding corn syrup to anchovy stir-fry causes the pieces to harden like crackers or clump together when cooled. Using sugar instead prevents this issue.
- The final 1/2 tablespoon of sugar sprinkled at the end coats the surface of the anchovies, keeping them soft and preventing them from sticking together even after cooling, preserving their crisp texture.
- Since anchovies already contain sufficient salt, adding soy sauce will make the dish overly salty. Omitting it results in a clean, light, and refreshing flavor.
Recommended for
- Those who want a crispy anchovy stir-fry that doesn’t harden or become soggy even after being stored in the fridge.
- Beginners who often struggle with overly salty anchovy dishes or fail to control corn syrup, resulting in clumped masses.
- Parents looking to make a light, nut-rich side dish with plenty of almonds and walnuts for children.
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