Sweet Dried Anchovies

• 1 cup dried baby anchovies
• 3 tablespoons corn, grapeseed, or other neutral oil
• 1 teaspoon minced garlic
• 1 tablespoon sugar, or more to taste
• 2 tablespoons dark sesame oil, or more to taste
• 1 teaspoon go chu jang (Korean chili paste) or Chinese chile-bean paste, or more to taste
• 1 tablespoon soy sauce, or more to taste
• 1 teaspoon toasted sesame seeds (page 596), optional

1. Rinse the anchovies, then soak them in water to cover while you prepare the other ingredients.
2. Put the oil in a 10-inch skillet, preferably nonstick, over medium heat.
3. A minute later, add the anchovies and cook, stirring occasionally and adjusting the heat so they brown and become crisp without burning, 8 to 10 minutes.
4. Add the garlic, sugar, and sesame oil and cook, stirring, for about 30 seconds.
5. Add the go chu jang and soy sauce and cook for a minute more, stirring constantly.
6. Taste and add more sesame oil, soy sauce, or go chu jang as you like.
7. Remove the anchovies, drain on paper towels, and garnish with the sesame seeds.
8. Serve immediately or within several hours.

baby anchovies, corn, garlic, sugar, dark sesame oil, soy sauce, sesame seeds

Taken from www.epicurious.com/recipes/food/views/sweet-dried-anchovies-385620 (may not work)