Crispy and Delicious Stir-Fried Anchovies with Gochujang
Spicy & Sweet Rice Stealer! Perfect Gochujang Anchovy Stir-Fry Recipe
Perfect for when you have a lack of appetite! Introducing a delicious gochujang-flavored stir-fried anchovy dish that’s ideal as a side for rice. The savory taste of anchovies, the spiciness of gochujang, and the sweetness of oligosaccharide come together for a flavor loved by everyone, young and old. Try making this easy yet nutritious anchovy stir-fry right now!
Main Ingredients- 100g of borimyeochi (small, dried anchovies, cleaned)
Seasoning Ingredients- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Soy Sauce
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 2 Tbsp Cooking Wine (Mirin or Cheongju)
- 2 Tbsp Oligosaccharide (adjust sweetness to taste)
- 1 Tbsp Sesame Oil
- Sesame Seeds (for garnish)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Soy Sauce
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 2 Tbsp Cooking Wine (Mirin or Cheongju)
- 2 Tbsp Oligosaccharide (adjust sweetness to taste)
- 1 Tbsp Sesame Oil
- Sesame Seeds (for garnish)
Cooking Instructions
Step 1
First, prepare the borimyeochi. These small anchovies are plump and offer a satisfying chew compared to very tiny dried anchovies. If there are any bitter innards, remove them. To alleviate any fishy smell, you can lightly pat them dry with a paper towel.
Step 2
Place the prepared borimyeochi into a dry, unheated pan and stir-fry over low heat. This process helps to remove any fishy odors and enhances their crispiness. Keep stirring to prevent them from burning.
Step 3
While the anchovies are toasting, mix the seasoning ingredients. In a bowl, combine 1 Tbsp gochujang, 2 Tbsp soy sauce, 1/2 Tbsp gochugaru, 1 Tbsp minced garlic, 2 Tbsp cooking wine, and 2 Tbsp oligosaccharide. Stir well until fully combined. You can substitute oligosaccharide with corn syrup, and feel free to adjust the sweetness according to your preference.
Step 4
Remove the toasted anchovies from the pan temporarily into a separate dish. Pour the mixed seasoning sauce into the same pan. Keep the heat on low and gently stir the sauce with a spatula to prevent it from burning. Once the sauce starts to bubble, reduce the heat to very low.
Step 5
With the heat kept very low, return the toasted borimyeochi to the pan. Stir-fry for about 1-2 minutes, ensuring the sauce evenly coats each anchovy until it looks glossy and well-seasoned. The goal is for the sauce to coat the anchovies like a glaze.
Step 6
Finally, just before turning off the heat, drizzle in 1 Tbsp of sesame oil and sprinkle with sesame seeds. Give it a final light toss, and your delicious stir-fried borimyeochi with gochujang is complete! The flavor and texture become even better as it cools slightly, making it an excellent side dish for rice.
