Yoon Yi-ryeon's Stir-fried Kkwarigochu with Anchovies

• 40g small dried anchovies (tightly packed 160ml paper cup)
• 130g kkwarigochu (about two generous handfuls)
• 1 tablespoon minced garlic
• 1 tablespoon soy sauce
• 1 tablespoon plum syrup
• 2 tablespoons + 1 tablespoon oligosaccharide syrup (final coating)
• 1 tablespoon cooking wine/soju
• 1–2 tablespoons water (later)
• whole sesame seeds, as needed

Recipe 🍳

Cooking tips 💡

• Stir-fried anchovies should be made sweet, not salty, to bring out the natural saltiness and umami of the anchovies.
• Adding plum syrup enhances the umami even more.
• Oligosaccharide syrup or cooking syrup is sweeter than starch syrup, so adjust the amount carefully.
• Add the anchovies at the end and stir-fry quickly to prevent them from becoming soggy.

Recommended for 🙋

• ⭐Those who want to make stir-fried anchovies sweet rather than salty to enhance umami.
• ⭐Those who want a special side dish with added depth from plum syrup.
• ⭐Those looking for a secret to stir-fried anchovies that stay crisp over time.