The dried anchovies should be placed in a colander. To ensure that the tiniest fragments and broken parts fall through, shake and throw them.

Add the soy sauce together. A little bowl contains water, sugar, and rice syrup. Mix thoroughly.

Add vegetable oil to a skillet that is already hot over medium-high heat. Using a wooden spoon, stir for ten seconds after adding the garlic.

Add the peanuts and anchovies. Reduce the heat to medium-low and continue stirring for a few minutes, or until the anchovies and peanuts are lightly browned and crispy.

Once the anchovies and peanuts are well coated, combine the seasonings with them.

Add the sesame seeds and sesame oil by stirring.

Serve immediately over rice, or allow it to cool and then move the anchovies to a jar that can be sealed. For up to a month, you can store them in the refrigerator.