Roasted Almond and Perilla Leaf Anchovy Rice Topping

Steps

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1. 1
   Coarsely chop the almonds into chunks—aim for a chunky texture rather than fine pieces to preserve the crunch.
   ▶ ≈0:07
2. 2
   Toast the chopped almonds in a dry pan over medium-low heat for 2-3 minutes, bringing out their natural nutty aroma.
   ▶ ≈0:13
3. 3
   Once the almonds turn golden brown, add soy sauce, soju, and sugar, then stir well until the sugar dissolves completely.
   ▶ ≈0:27
4. 4
   Rinse the perilla leaves thoroughly, drain them well, then cut them into rough, bite-sized pieces.
   ▶ ≈0:41
5. 5
   Add a little oil to the pan, put in the anchovies, and stir-fry over medium heat for 2-3 minutes to remove any fishy odor.
   ▶ ≈0:54
6. 6
   Add all the cut perilla leaves to the pan with the anchovies and stir-fry together until the leaves wilt and become fragrant.
   ▶ ≈1:16
7. 7
   Pour in the prepared soy sauce mixture and stir quickly to distribute the seasoning evenly throughout.
   ▶ ≈1:37
8. 8
   Fold in the roasted almonds and mix gently to combine.
   ▶ ≈1:49
9. 9
   Turn off the heat, add the malt syrup, and gently fold it in to add shine and gloss to the dish.
   ▶ ≈1:56
10. 10
    Finish by sprinkling sesame seeds over the top.
    ▶ ≈2:02