Sweet and Salty Stir-fried Glazed Anchovies Banchan

Lightly toast the dried anchovies in a dry pan over medium heat for 2-3 minutes until fragrant and slightly crispy. This helps remove any fishy odor. Remove from pan and set aside.

In a small bowl, whisk together the soy sauce, mirin, and sugar until the sugar completely dissolves. This will be your glazing sauce.

Heat the vegetable oil in the same pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.

Add the toasted anchovies to the pan with the garlic and stir-fry for 1 minute to ensure they are well combined and absorb some of the garlic aroma.

Pour the prepared sauce mixture over the anchovies. Continue to stir-fry constantly for 2-3 minutes until the sauce has reduced and coated the anchovies in a beautiful, glossy glaze.

Remove the pan from the heat. Drizzle with sesame oil and sprinkle with toasted sesame seeds. Toss gently to combine everything evenly.

Serve immediately or at room temperature as a delicious banchan with rice and other Korean dishes. It can be stored in an airtight container in the refrigerator for up to a week.