Spicy Gochujang Anchovy Stir-fry Recipe
Gochujang Anchovy Stir-fry with Spicy Peppers to Awaken Your Appetite
An anchovy stir-fry that’s perfect as a staple side dish! Especially when stir-fried with plenty of spicy peppers and a sweet and spicy sauce, it’s the best side dish for rice. A spoonful of dark soy sauce gives it a dark hue, but its spicy and hot flavor is truly a rice thief. Wrapped in warm rice and seaweed, it’s simply delicious! Even when you don’t feel like eating, this anchovy stir-fry will make you finish a bowl of rice in no time.
Main Ingredients- 2 cups medium-sized anchovies (heads and guts removed)
- 1 cup peppers (stems removed, large ones halved)
Seasoning Ingredients- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Oligodang (corn syrup) or mulyeot (corn syrup)
- 1 Tbsp Sugar
- 2 Tbsp Cooking oil
- 1 Tbsp Sesame seeds
- 1 tsp Sesame oil
- 1 Tbsp Soy sauce
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Oligodang (corn syrup) or mulyeot (corn syrup)
- 1 Tbsp Sugar
- 2 Tbsp Cooking oil
- 1 Tbsp Sesame seeds
- 1 tsp Sesame oil
- 1 Tbsp Soy sauce
Cooking Instructions
Step 1
First, carefully remove the heads and guts from the medium-sized anchovies. Removing the fishy smell is important. Heat a pan over medium-low heat and lightly stir-fry the anchovies to get rid of any fishy odor, then set them aside. Remove the stems from the peppers; if they are large, cut them in half. If you like it spicy, you can use Cheongyang peppers.
Step 2
Now, let’s make the delicious sauce. In a small pot or pan, combine 2 Tbsp Gochujang, 2 Tbsp Oligodang, 1 Tbsp Sugar, 2 Tbsp cooking oil, and 2 Tbsp water. Bring to a simmer over medium-low heat, stirring until the sugar has completely dissolved. Once the sugar is dissolved, reduce the heat to very low.
Step 3
Once the sauce begins to simmer, add the prepared peppers and stir-fry them. It’s good to stir-fry until the peppers soften slightly and are about half-cooked. Stir-frying the peppers first like this allows their unique aroma to meld well with the sauce, creating an even more delicious anchovy stir-fry.
Step 4
When the peppers are somewhat cooked, add the anchovies that were lightly stir-fried to remove the fishy smell. Stir-fry gently with a spatula, mixing well so the anchovies are evenly coated with the sauce. It’s important to control the heat so the anchovies don’t burn. The spiciness of the peppers combined with the anchovies will create a truly captivating flavor.
Step 5
Finally, add 1 tsp of sesame oil and 1 Tbsp of sesame seeds for a nutty finish. Your glossy and appetizing Gochujang anchovy stir-fry is complete! This spicy anchovy stir-fry has a magical quality that makes you want to eat rice, even when you don’t feel hungry. Wrap a piece of seaweed around some warm rice, add a bite of this anchovy stir-fry, and you’ll finish a bowl of rice in no time! It’s great as a side dish for kids, but also perfect for adults as a snack with drinks or a meal accompaniment!
