Spicy Gochujang Anchovy Stir-fry Recipe
A Beloved Banchan for Everyone! The Ultimate Recipe for Spicy Gochujang Anchovy Stir-fry
Today, I’ve prepared a side dish that’s perfect for stocking up and enjoying for a while. This spicy anchovy stir-fry is incredibly easy to make with just gochujang. It’s a delightful dish that’s both savory and slightly spicy, with a hint of sweetness that appeals to both children and adults!
Essential Ingredients- 150g dried anchovies (small or medium anchovies can be used)
- 1 Tbsp cooking wine or cheongju (to remove fishy smell)
Cooking Instructions
Step 1
First, we’ll remove any fishy or unpleasant smell from the anchovies. Place the 150g of dried anchovies in a dry pan. Add 1 Tbsp of cooking wine or cheongju to eliminate any fishy odor. Stir-fry over medium-high heat for about 2-3 minutes, gently shaking the pan to prevent sticking and to dry out the anchovies. This process enhances their nutty flavor. Once toasted, set the anchovies aside on a separate plate to cool.
Step 2
Now, let’s make the delicious spicy and sweet gochujang sauce. You can use the same pan you used for the anchovies, or a clean one. Add 2 Tbsp of gochujang, 1/4 Tbsp of minced garlic, 1 Tbsp of soy sauce, and 50ml of water. Mix them well. Cook over medium-low heat, stirring constantly to prevent burning, until the sauce comes to a gentle simmer. Once it starts bubbling, turn off the heat. Simmering the sauce beforehand deepens its flavor.
Step 3
Add the toasted anchovies to the sauce in the pan. Gently toss them to ensure the sauce coats the anchovies evenly. Stir-fry over low heat for about 1 minute, allowing the anchovies and sauce to meld together. Be careful not to overcook, as this can make the anchovies tough.
Step 4
Once the anchovies and sauce are well combined, turn off the heat. Add 6 Tbsp of oligosaccharide for sweetness. It’s best to add sweeteners like oligosaccharide when the heat is off, as they can become sticky or hard if cooked for too long. Stir well to coat the anchovies evenly with the oligosaccharide using the residual heat from the pan.
Step 5
Finally, add 1 Tbsp of sesame oil for a nutty aroma and 1 Tbsp of toasted sesame seeds for visual appeal and extra flavor. Give it one last gentle stir. Adding sesame oil and seeds off the heat preserves their fragrance.
Step 6
After adding the sesame oil and seeds, stir everything together one more time gently to ensure it’s well combined. If the anchovies feel too hard, you can briefly (for less than 10 seconds) turn the heat back on while stirring. Otherwise, they are ready off the heat.
Step 7
And there you have it – a delicious-looking and mouth-watering spicy gochujang anchovy stir-fry is complete! Let it cool slightly before storing in an airtight container in the refrigerator. It will keep well for about two weeks. This addictive side dish is perfect served over a bowl of rice!
