Yuzu Roasted Anchovies

유자 멸치볶음[yu-ja-myul-chil-bok-eum]
Welcome back to my anchovy series. This is the third in the series followed by Spicy Roasted Anchovies and Butter Roasted Sweet Anchovies. Personally, this is my favorite.

As winter approached us, I bought a jar of yuzu marmalade (yujachung) to make tea. Yuzu tea is a very popular winter time tea in Korea because it is full of Vitamin C and is widely considered as a home-remedy for cold or flu. I love yuzu’s sweet and tart flavors, so I try to use it whenever I find a chance in my recipes. Be it salad dressing or for marinating meat. These yuzu coated anchovies are quite refreshing because yuzu’s citrus smell is infused into the sweet crunchy roasted anchovies.

Ingredients:
anchovy (150g or 1 1/2 cup, the smallest anchovies called "jiri myulchi")
oil (3 tbl)
Korean yuzu marmalade (3 tbl)
sugar (1/2 tbl)

1.

The anchovies I used here are really tiny ones. Each anchovy is probably less than a quarter of an inch tall and thinner than a thread of yarn. .

2.

Soak the anchovies in water to wash and then squeeze dry them.

3.

Spread them on a large plate and microwave for 3 minutes to dry.

4.

Over medium heat, oil a frying pan.

5.

When the oil is heated, add the dry anchovies. Add a little more oil and slowly stir-fry over medium heat for about 5 minutes.

6.

Add yuzu marmalades and keep stirring over low to medium heat for 5+ minutes until the anchovies turn golden. The longer you roast, the crunchier anchovies would get.

7.

Sprinkle sugar and quickly stir-fry for another minute.