Soy Sauce Anchovy Stir-Fry: A Crispy and Savory Delight

Introduction

Soy Sauce Anchovy Stir-Fry is a popular Korean side dish known for its crispy texture and rich flavor. This dish is a staple in Korean cuisine, often served as a banchan (side dish) with meals. It’s particularly loved for its ability to stay crispy and flavorful down to the last bite, making it a favorite among both adults and children. The key to this dish is the perfect balance of soy sauce and sweetness, along with a hint of sesame, creating a delightful taste that complements any meal.

Ingredients

• Small anchovies: 300cc (1 soup bowl)
• Oil: 3 tablespoons
• Soy sauce: 1 tablespoon
• Cooking wine (Mirim): 1 tablespoon
• Oligosaccharide syrup: 3 tablespoons
• Sugar: 1 teaspoon
• Sesame oil: 1 tablespoon
• Toasted sesame seeds: 1 tablespoon

Instructions

• Measure the small anchovies (300cc) in a bowl.
• In a frying pan, dry-roast the anchovies over medium heat until they turn slightly golden. This process helps eliminate any fishy smell.
• Add 3 tablespoons of oil (canola oil recommended) and continue to stir-fry until the anchovies are crispy.
  

• Turn off the heat and add 1 tablespoon of cooking wine and 1 tablespoon of soy sauce, mixing well.
• Add 3 tablespoons of oligosaccharide syrup and 1 teaspoon of sugar. Stir-fry briefly over low heat (3-5 seconds) to evenly coat the anchovies. (You can omit sugar if you prefer less sweetness.)
• Finally, turn off the heat and add 1 tablespoon of sesame oil and 1 tablespoon of toasted sesame seeds, mixing well.

This Soy Sauce Anchovy Stir-Fry recipe is not only easy to make but also offers a perfect blend of flavors. It’s a great way to add a crispy, savory touch to your meals, and its long-lasting crispiness makes it an excellent choice for lunchboxes or as a snack.