Premium Mixed Nuts with Anchovy Stir-fry.

In a dry pan over low heat, sauté the anchovies for about a minute to remove excess moisture and any fishy smell. Then, strain them through a sieve to remove any remaining particles.

Nuts (walnuts, peanuts, and pine nuts) should be dry-roasted in a pan for 1-2 minutes to remove any unwanted flavors, then cooled. (The walnuts and peanuts should be chopped into smaller pieces before use.)

Slice the garlic thinly horizontally, and finely chop the green chili peppers.

Heat 3 tablespoons of cooking oil in a pan over medium heat. Add sliced garlic and chili peppers, and stir-fry until fragrant.

Once you can smell the garlic, add the anchovies and stir-fry them together to further reduce any fishy odor.

Turn off the gas burner and add 1 tablespoon of Jin-ganjang (Korean soy sauce), 2 tablespoons of cheongju (Korean rice wine), and 1 tablespoon of sugar. Mix well, then turn the heat back on to high and stir-fry quickly.

Add the prepared nuts and stir-fry for about a minute longer before turning off the heat.

With the heat turned off, add 2 tablespoons of oligosaccharide (or corn syrup), sesame seeds, and perilla powder, and stir gently using the residual heat.