In Korea, we have different types of anchovies for cooking. There are large dried ones (about 2 inches in length) for making broth, medium sized dried ones (about 1 inch) for side dishes, and really tiny ones; the ones that I am going to use today for this side dish. Anchovy sauce is also used as an important ingredient for kimchi. Anchovies are high in calcium, so they are good for your bones. When I was a kid, I hated eating anchovies because of the strong fish flavor. Now my tastes have changed, and I enjoy eating them. Today’s side dish is a fried sweet anchovy side dish. Once you make this, it will keep for several days. Since it is sweet, salty, and crunchy, you can eat it as a snack too.
Prepare 1½ cup of dried tiny anchovies. You can find them in Korean or Asian stores.
In a heated pan, fry 1½ cups of dried tiny anchovies for about 10-15 minutes on medium high. This step helps to get rid of the strong fish smell of anchovies a little. When the anchovies become lightly golden brown and dry, they are done. The anchovies will make a popping sound in the pan similar to popcorn popping.
Add 1½ Tbsp of oil, 1 Tbsp of cooking wine, 1½ Tbsp of sugar, 1½ Tbsp of corn syrup, 1½ tsp of soy sauce, and 2 tsp of minced garlic. Mix all of the spices together before you mix them with the anchovies. Mix the sauce with the anchovies and fry them for 5-7 minutes on medium or until the sauce is no longer runny.
When they are done, sprinkle ½ tsp of sesame seeds on top. Stir again and turn off the heat.
I skipped the soy sauce altogether and used honey I had on hand. I also added almond slices. Soooo good! Thank you!
Can I substitute the cooking wine for cider or plain vinegar? Thank you for this wonderful recipe!
Hi, my husband is Korean. My sister in law taught me to cook this dish too. But she adds walnuts and almond. I am wondering do I still need to use soy sauce with walnuts and almond?