Korean Anchovy Side Dish

Instructions

1. Step 1

   Stir the soy sauce, rice syrup, sugar, and water together until the sugar is mostly dissolved.

   Ingredients used: 30.0 gr Rice Syrup, 15.0 ml Soy Sauce, 8.0 gr Sugar, 15.0 ml Water

   Cookware: mixing bowl

2. Step 2

   Place the dried anchovies in a dry frying pan over medium heat. Stir until crisp and fragrant, then transfer them to a separate plate.

   Timer: 3 min (fixed)

   Ingredients used: 100.0 gr Anchovy

   Cookware: frying pan, mixing bowl, spatula

3. Step 3

   Add the vegetable oil and garlic to the frying pan over low heat. Stir until the garlic is fragrant but not browned.

   Timer: 1 min (fixed)

   Ingredients used: 6.0 gr Garlic, 15.0 ml Vegetable Oil

   Cookware: frying pan, spatula

4. Step 4

   Pour the prepared sauce into the pan and bring it to a gentle simmer over medium heat. Cook until slightly thickened, then add the toasted anchovies and toss until evenly glazed.

   Timer: 3 min (fixed)

   Cookware: frying pan, spatula

5. Step 5

   Remove the pan from the heat. Stir in the sesame oil and sesame seeds, then let the anchovies cool before serving.

   Timer: 5 min (fixed)

   Ingredients used: 5.0 ml Sesame Oil, 6.0 gr Sesame Seed

   Cookware: frying pan, spatula