Sweet Dried Anchovies Food
CRISP DRIED ANCHOVIES
Steps:
- Rinse the anchovies, then soak them in water to cover while you prepare the other ingredients.
- Coat the bottom of a medium skillet with the oil and heat over medium-high heat until a wisp of smoke appears. Add the shallots, garlic, ginger, and chile and cook, stirring occasionally, until fragrant, just 15 to 30 seconds.
- Add the anchovies and continue to cook and stir until light brown and crisp, less than 5 minutes. Add the sugar and salt and stir once or twice. Remove the anchovies, drain on paper towels, and serve immediately or within an hour.
SWEET DRIED ANCHOVIES
Steps:
- Rinse the anchovies, then soak them in water to cover while you prepare the other ingredients.
- Put the oil in a 10-inch skillet, preferably nonstick, over medium heat. A minute later, add the anchovies and cook, stirring occasionally and adjusting the heat so they brown and become crisp without burning, 8 to 10 minutes. Add the garlic, sugar, and sesame oil and cook, stirring, for about 30 seconds.
- Add the go chu jang and soy sauce and cook for a minute more, stirring constantly. Taste and add more sesame oil, soy sauce, or go chu jang as you like. Remove the anchovies, drain on paper towels, and garnish with the sesame seeds. Serve immediately or within several hours.
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- Heat a pan with the oil over medium heat. Add the anchovies and stir fry for 2 - 3 minutes. Turn off the heat. Transfer to a plate.
- Add the seasoning ingredients, except sesame oil and seeds, to the pan. If using the spicy version, stir the sauce well to dissolve the gochujang. Turn the heat back on. Boil the sauce over medium heat until it bubbles up and slightly thickens, about 2 - 3 minutes.
- Add the anchovies and the optional chili peppers to the pan. Stir well until the anchovies are coated well with the sauce. Stir in the sesame oil and sesame seeds at the end.
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