Ttukdak Hyung's Nut and Anchovy Stir-fry

Name: Ttukdak Hyung's Nut and Anchovy Stir-fry
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Korean
Ingredients: Small dried anchovies 1 cup; Nuts, as needed; Cooking oil 2 tablespoons; Mirin 1 tablespoon; Sugar 1 tablespoon; Minced garlic 1/2 tablespoon

Anchovies stir-fried separately to remove moisture, then tossed in a sweet syrup and spread out to cool, making a crispy nut and anchovy stir-fry.

10 min Difficulty Easy side dish

Main ingredients

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Ingredients needed 4 servings

Recipe

In a pan with cooking oil, add the small anchovies and stir-fry over medium-low heat until they are thoroughly dried out and no longer fishy. Set aside in a bowl.
Lightly clean the used pan, then add cooking oil, mirin, sugar, and minced garlic. Bring to a boil, letting it bubble to create a syrup.
When the syrup turns white and bubbly, reduce the heat to low or turn it off. Add the pre-stir-fried anchovies and prepared nuts.
Using a spatula, quickly toss everything together until the seasoning syrup coats evenly, and stir-fry lightly once more.
Thoroughly stir-fried, spread the mixture as thin as possible on a wide platter to cool, preventing it from clumping as the syrup hardens.

Stir-fry the small anchovies in a pan until moisture is removed, then set aside.
In the same pan, heat cooking oil, mirin, sugar, and garlic to make a syrup.
Add the anchovies and nuts to the syrup, toss quickly, then spread out to cool.

Cooking tips

After finishing, if the stir-fry is left in a lump, it will harden into a solid mass. Be sure to spread it out thinly and let it dry completely.
The anchovies themselves have a basic saltiness, so you don't need to add extra salt or soy sauce for a savory taste.

Recommended for

Those who want a crunchy anchovy side dish that stays crispy like a snack, even over time.
Those who need a nutritious banchan for growing kids or as a topping for rice balls.
Those who enjoy sweet and savory banchan with the nuttiness of nuts and the saltiness of anchovies.

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