Spicy & Sweet Gochujang Anchovy Stir-Fry: A Perfect Side Dish
Gochujang Anchovy Stir-Fry
Transform even older dried anchovies in your pantry into a delicious treat! This Gochujang Anchovy Stir-Fry is a classic Korean side dish, seasoned with a spicy, sweet, and savory gochujang sauce that’s sure to make you devour bowls of rice. Let me share the secrets to its deep, satisfying flavor!
Main Ingredients- 2 handfuls of small or medium dried anchovies (approx. 100-150g, heads and guts removed)
- 3 Cheongyang peppers
- Sesame seeds, for garnish
- Sesame oil, for finishing
- 1 Tbsp olive oil or cooking oil
Sauce Ingredients- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Soy sauce
- 1 Tbsp Mirin (rice wine)
- 1 Tbsp Maesil extract (plum syrup) or corn syrup
- 1 tsp Sugar
- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Soy sauce
- 1 Tbsp Mirin (rice wine)
- 1 Tbsp Maesil extract (plum syrup) or corn syrup
- 1 tsp Sugar
Cooking Instructions
Step 1
Prepare the anchovies by carefully removing any small bones, debris, the hard heads, and the bitter guts. Trim them according to their size. (If you prefer a crunchier texture, you can leave them whole.)
Step 2
Heat a wide pan over low heat, then add the prepared anchovies without any oil. Stir-fry for 2-3 minutes. This step is crucial for removing any fishy smell and making the anchovies crispier.
Step 3
Once stir-fried, place the anchovies in a sieve and gently shake to remove any crumbs or dust. Let them cool slightly. This helps the sauce adhere better and improves the texture.
Step 4
Thinly slice the garlic into rounds (persillade). The garlic aroma will enhance the flavor of the anchovy stir-fry.
Step 5
Remove the stems from the Cheongyang peppers and slice them diagonally about 0.5cm thick. If you want it spicier, leave the seeds in; if you prefer less heat, remove them.
Step 6
Heat a clean pan over medium heat, add 1 Tbsp of olive oil (or cooking oil), and sauté the sliced garlic until fragrant, creating a garlic-infused oil. Be careful not to burn the garlic.
Step 7
When the garlic turns golden and slightly translucent, it’s almost done. At this point, push the garlic to one side of the pan to prevent it from burning.
Step 8
In the empty space of the pan, combine the sauce ingredients: 1 Tbsp Gochujang, 1/2 Tbsp soy sauce, 1 Tbsp mirin, 1 Tbsp maesil extract (or corn syrup), and 1 tsp sugar. Mix them well. (Using corn syrup instead of sugar can add gloss and sweetness.)
Step 9
Once the sauce begins to bubble, reduce the heat to very low. Be cautious, as a high heat can cause the sauce to burn.
Step 10
Now, add the pre-fried and cooled anchovies to the sauce.
Step 11
Quickly stir-fry the anchovies with chopsticks or a spatula to ensure the sauce coats them evenly. It’s important not to overcook on high heat to prevent burning.
Step 12
Add the sliced Cheongyang peppers and continue to stir-fry for about 30 seconds. Cook them just enough to retain their crispness.
Step 13
Turn off the heat. Finish by drizzling in a little sesame oil and sprinkling with sesame seeds for added nutty flavor. Stir gently to combine. Adding sesame oil off the heat preserves its aroma.
Step 14
Your spicy and sweet Gochujang Anchovy Stir-Fry is ready!
Step 15
Serve it over warm rice for a delightful meal that will have you reaching for seconds! Stock your refrigerator with this delicious and flavorful side dish.
