Stir-fried dried anchovies & peanuts hit the right flavor notes in this Korean dish. —INGRAIN, Summer 2019
Korean families make their own versions of this addictively salty anju to serve as a type of banchan with rice and to eat as a stand-alone snack with soju and other Korean drinks. (There are also packaged versions available in what amounts to the chip aisle of a Korean market.)
The dried anchovies here are super tiny guys, usually no more than 1 inch long (often labeled small or medium size); look for them in your grocer’s dry-goods section.
Serves 8 to 10
1½ cups small dried anchovies
2 garlic cloves
1 tablespoon soy sauce
1 tablespoon brown sugar
2 teaspoons sesame oil
2 tablespoons vegetable oil
½ cup roasted peanuts
RINSE 1½ cups small dried anchovies in a colander and drain well. Mince 2 garlic cloves.
COMBINE 1 tablespoon soy sauce + 1 tablespoon brown sugar + 2 teaspoons sesame oil in a small bowl.
HEAT 2 tablespoons vegetable oil in a large skillet over medium-high heat. When oil is hot, add garlic, stir for a few seconds, then add ½ cup roasted peanuts (unsalted if available) + dried anchovies. Turn heat to medium-low and stir until both peanuts and anchovies are nicely toasted. Remove from pan (do not wipe out skillet).
POUR Soy sauce mixture into skillet until liquid begins to bubble vigorously, then add peanuts and anchovies. Stir to coat both well and remove from heat. Serve immediately, or cool and store (covered) at room temperature for up to 1 week.
In the mood for more Korean food? Check out Gimme Ssam.