Koreans use large dried anchovies to make delicious stocks and use the small ones in all kinds of snacks and side dishes. In this recipe, tiny dried anchovies are toasted in a skillet until crisp and then combined with peanuts, rice syrup, and sesame oil for an addictive snack or side dish. I often make this dish in larger quantities, because it keeps in the refrigerator for up to 1 month and is nice to have on hand as a last minute addition to a meal. You can use almost any kind of nut: Peanuts, walnuts, pine nuts, almonds, or pecans are all good. But if you don’t like nuts, you can leave them out and you will still have a tasty snack.

Serves 8 to 12

INGREDIENTS

• 4 ounces small dried anchovies (mareun-myeolchi), heads and guts removed
• ¼ cup roasted peanuts (salted or unsalted)
• 2 teaspoons vegetable oil
• 1 garlic clove, minced
• 1 green Korean chili pepper (cheong-gochu), stemmed and chopped into small pieces (optional)
• 1 to 2 tablespoons brown rice syrup (ssal-yeot), honey, or light brown sugar
• 1 teaspoon toasted sesame oil
• 1 tablespoon toasted sesame seeds

INSTRUCTIONS

1. Cook the anchovies in a large skillet over medium heat, stirring with a wooden spoon, until crispy and light brown, 3 to 4 minutes. Transfer to a bowl.
2. Add the peanuts to the skillet and cook, stirring, for 1 minute. Add the vegetable oil, garlic, and chili pepper, if using, and stir-fry for another minute.
3. Remove from the heat and stir in the rice syrup, sesame oil, sesame seeds, and anchovies (the residual heat will warm the mixture). Transfer to a serving bowl or plate and serve warm or at room temperature.
4. Refrigerate leftovers in an airtight container for up to 1 month and serve cold.