Noodlepedia
A glossary of both familiar and lesser-known Asian ingredients and terms.
Dried Anchovies
Tiny whole anchovies, dried for intense umami flavor. A pantry essential in Korean, Japanese, and Southeast Asian cooking.
Pro Tip: Toast briefly before simmering to boost flavor and reduce fishiness.
How to Use It:
- Simmer into stock for soups and stews
- Pan-fry with garlic + sugar for a crunchy snack
- Add to stir-fries for salty depth
1. Crispy Anchovy & Peanut Stir-Fry (Korean Myeolchi Bokkeum)
Vibe: Sweet-salty-crunchy snack or banchan (side dish). Perfect with rice, as a beer snack, or for when you want a protein-rich munchy.
🛒 Ingredients:
1 cup small dried anchovies (the tiny snack-size ones)
1/3 cup roasted peanuts or almonds
1 tbsp soy sauce
1 tbsp sugar or honey
1 tsp rice vinegar
1 tsp sesame oil
Neutral oil for frying
Optional: chili flakes, sesame seeds
👩🍳 Instructions:
Dry-toast the anchovies in a pan for 2–3 mins until fragrant and slightly crispy. Remove.
In the same pan, add a bit of oil and stir-fry peanuts until toasty. Add anchovies back in.
Mix soy sauce, sugar, vinegar, and sesame oil. Pour into the pan and stir quickly to coat.
Cook 1–2 mins until sticky and glossy. Finish with sesame seeds or chili flakes.
🔥 Why it slaps: It’s salty, sweet, crunchy, and addictive—like snack mix with soul. Also lasts in the fridge for days!
2. Stir-Fried Bok Choy with Crispy Anchovies & Garlic
Vibe: Light, flavorful, and umami-rich greens. A great side or quick lunch with rice or noodles.
🛒 Ingredients:
2 baby bok choy (or other greens), halved or chopped
1/4 cup dried anchovies (small or medium)
2 garlic cloves, sliced
1 tbsp soy sauce
1 tsp oyster sauce (optional)
1 tsp sesame oil
Neutral oil for frying
👩🍳 Instructions:
Heat a pan with a little neutral oil and pan-fry the anchovies until golden and crispy. Remove and set aside.
Add garlic to the pan, then bok choy. Stir-fry until greens are wilted and stems are tender.
Add soy sauce, oyster sauce (if using), and sesame oil. Toss to coat.
Top with crispy anchovies for a salty-savory finish.
🥢 Why it works: You get juicy greens with garlicky depth, plus that crispy, salty crunch from the anchovies on top—total texture heaven.