Stir-fried Anchovies with Almonds: A Must-Have Korean Side Dish (Banchan)

When planning a Korean meal, deciding on the daily side dishes (Banchan) is often the biggest challenge. Among them, Stir-fried Anchovies (Myeolchi Bokkeum) is an all-time favorite across all generations and a staple for lunchboxes. However, making it at home can sometimes result in anchovies that are too soggy, clump into hard rocks in the fridge, or carry an unpleasant fishy odor.

Today, I'm sharing a fail-proof recipe for the perfect 'Sweet and Salty Almond Anchovy Stir-fry'. By combining calcium-rich baby anchovies with almonds—which are packed with unsaturated fats and Vitamin E—we achieve a perfect nutritional balance. The secret to this recipe lies in the 'prep work' and 'heat control'. Let me guide you through the detailed steps to eliminate any unwanted odors and keep your anchovies crispy and delicious down to the very last bite.

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1. Essential Ingredients for the Perfect Flavor

Great cooking starts with good ingredients and accurate measurements. Having these ready will make the cooking process incredibly smooth.

Main Ingredients

  • Baby Anchovies (Jiri Myeolchi): 2 handfuls (approx. 50-60g). Using the smallest baby anchovies absorbs the sauce better and provides the best texture.
  • Almonds (Whole or Sliced): 1 handful. If using whole almonds, you can chop them roughly. You can also substitute or mix with walnuts, pine nuts, or sunflower seeds.

Sweet & Salty Golden Sauce Ingredients

  • Soy Sauce: 4 Tablespoons (Adjust according to the natural saltiness of your anchovies).
  • Sugar: 4 Tablespoons (Adds sweetness and a glossy shine).
  • Minced Garlic: 0.5 Tablespoon (Enhances flavor and neutralizes fishiness).
  • Water: 1 Shot glass (approx. 40-50ml. Helps the sauce reduce smoothly without burning).
  • Cooking Oil: A little (Just enough to coat the pan).

Finishing Ingredients

  • Rice Wine (Cheongju or Mirin): 1 Tablespoon (Added during cooking to evaporate any remaining odors).
  • Oligosaccharide (or Corn Syrup): 2 Tablespoons (Added at the end for a sticky texture and beautiful glaze).
  • Sesame Seeds: 1 pinch (For a nutty aroma and visual appeal).

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2. The Prep Work: The Secret to High-Quality Taste

It is no exaggeration to say that 80% of the taste of this dish is determined by the preparation steps. Please do not skip this process.

Removing Moisture and Odor from Anchovies

  1. Heat a dry frying pan (without any oil) over low heat.
  2. Add the baby anchovies (especially if they were stored in the freezer) and stir-fry them gently.
  3. As you roast them, the moisture will evaporate. The anchovies will turn slightly opaque and begin to feel crispy.
  4. Once roasted, transfer the anchovies to a fine-mesh strainer and shake gently. This removes the fine anchovy dust and impurities that can make the final dish look messy and taste bitter.

Freshening Up the Almonds

  1. Almonds stored in the freezer or pantry for a long time can develop a stale oil smell.
  2. Briefly soak the almonds in clean water, then immediately drain them to wash off surface impurities.
  3. Place the drained almonds in a dry pan and roast them over medium-low heat until completely dry and slightly golden. This process maximizes their natural nutty flavor.

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3. Cooking Process: Meeting the Sweet and Salty Sauce

Now that the ingredients are prepped, let's start cooking. Pay close attention to the heat control to avoid burning.

Simmering the Sauce

  1. Lightly coat a deep frying pan with cooking oil. (Using too much oil can make the dish greasy).
  2. Before turning on the heat, add 4 Tbsp of soy sauce, 4 Tbsp of sugar, and 0.5 Tbsp of minced garlic into the pan.
  3. Turn the heat to medium-low and slowly heat the sauce. If you use high heat, the soy sauce and sugar will burn instantly, causing a bitter taste.
  4. When the edges of the sauce start to bubble, pour in the prepared water (1 shot glass). The water softens the sauce and creates the right consistency to coat the ingredients evenly.

Mixing the Ingredients

  1. When the watered-down sauce comes to a boil again, reduce the heat to the lowest setting.
  2. Toss in the pre-roasted crispy anchovies and almonds.
  3. Using a spatula or chopsticks in both hands, quickly toss everything so the sauce coats the ingredients evenly.
  4. At this point, drizzle 1 Tbsp of rice wine around the edges of the pan. As the alcohol evaporates, it takes away any residual fishy odors.

Glazing and Finishing

  1. Once the sauce has been absorbed by the ingredients and the pan looks almost dry and sticky, turn off the heat immediately.
  2. Using the residual heat of the pan, drizzle 2 Tbsp of oligosaccharide over the mixture and toss lightly.
  • [Crucial Tip] If you add oligosaccharide or corn syrup while the heat is still on, your anchovies will harden into a solid rock once cooled. Always turn off the heat before adding it just for the glaze.
  1. Taste it. If you want it sweeter, you can add a little more oligosaccharide now.
  2. Sprinkle sesame seeds generously to finish.

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4. Editor's Extra Tips and Storage Guide

Here is how to store your delicious creation so it stays perfect until the last bite, along with some fun ways to serve it.

Proper Storage

  • If you put the hot anchovies into an airtight container and seal it immediately, the trapped steam will turn into condensation and make them soggy.
  • Spread the cooked anchovies out on a wide tray or plate and let them cool completely before transferring them to a container. This ensures they remain crispy in the refrigerator.

Delicious Ways to Enjoy

  • Rice Balls (Jumeokbap): On a busy morning, take warm rice, add a dash of sesame oil, crush some of this anchovy stir-fry into it, and form it into small bite-sized balls. Kids absolutely love it!
  • Kimbap Filling: Use a generous amount of this stir-fry instead of pickled radish when making Kimbap. It adds an amazing savory, crunchy texture that elevates the whole roll.

The fantastic harmony of nutritious almonds and bone-strengthening anchovies! Why not serve this universally loved sweet and salty side dish on your dinner table tonight? It might look complex, but it takes less than 10 minutes to make. Enjoy your meal!