Spicy Stir-Fried Anchovies recipe - ingredients, nutrition and when to eat it
Tiny anchovies stir-fried with Cheongyang chili peppers and a soy sauce seasoning make a salty, spicy side dish.
Tiny anchovies stir-fried with Cheongyang chili peppers and a soy sauce seasoning make a salty, spicy side dish. It’s perfect when you need something to serve with rice, and it’s easy to keep in the refrigerator and enjoy at lunch or dinner.
Side dishes · 10 minutes to cook
Nutrition (per 64.5g serving): 140.7 kcal · protein 13.3g · carbohydrate 7.1g · fat 6.4g · sodium 691.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Stir-frying the anchovies in a dry pan first keeps them from becoming soggy and brings out their savory flavor.
Tips: Once you add the seasoning, lower the heat so the sugar and soy sauce don’t burn.
Tips: Let everything cool completely before storing it in an airtight container, and it will be easy to serve as a side dish for several days.
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Ingredients (1 serving)
- Dried anchovies — 20 g
- Cheongyang chili pepper — 1 pc
- Soy sauce — 1 tsp
- Korean chili flakes — 0.5 tsp
- Sugar — 1 tsp
- Cooking oil — 1 tsp
- Garlic — 1 pc
- Toasted sesame seeds — 0.5 tsp
- Water — 1 Tbsp