Garlic Anchovy
Ingredients
The Main
- Small Dried Anchovies150g
- Garlic Cloves (thinly sliced)8 cloves
- Roasted Peanuts2 tbsp
- Cooking Oil2 tbsp
The Glaze
- Soy Sauce2 tbsp
- Oligosaccharide Syrup (or honey)2 tbsp
- Sugar1 tsp
- Sesame Oil1 tsp
- Sesame Seeds1 tbsp
Chef's Note
Fry the garlic slices separately first and set aside. Return them at the very end so they stay crispy. This banchan improves over 24 hours in the fridge as the glaze deepens in flavor.
Process
Dry-Toast the Anchovies
In a dry pan over medium heat, toast the anchovies for 2–3 minutes, stirring constantly, until they smell nutty and feel dry and crispy. Remove and set aside. This step removes bitterness and excess moisture.
Fry the Garlic
Add oil to the same pan. Fry sliced garlic over medium heat until lightly golden and just beginning to crisp. Remove with a slotted spoon and set aside. The garlic-infused oil stays in the pan.
Glaze & Finish
Add toasted anchovies to the garlic oil. Add soy sauce, syrup, and sugar. Stir over medium heat until the sauce thickens and coats every anchovy — about 3 minutes. Remove from heat. Add sesame oil, crispy garlic, peanuts, and sesame seeds.