Spicy & Sweet Gochujang Anchovy Stir-fry: The Secret to Removing Fishiness
Crispy and Delicious Gochujang Anchovy Stir-fry Recipe: How to Eliminate Fishiness
A staple side dish beloved by many! Today, I’ll show you how to easily make delicious Gochujang Anchovy Stir-fry at home, perfectly removing any fishy taste. The harmony of chewy anchovies and the spicy-sweet sauce is simply exquisite.
Main Ingredients- 100g medium anchovies
- 10 cloves garlic
Cooking Instructions
Step 1
Remove the guts from the medium anchovies. Then, place them in a dry pan without any oil and stir-fry over low heat. This process helps to remove the fishy smell and makes the anchovies more nutty. Tip: Be careful with the heat to prevent the anchovies from burning.
Step 2
Once the anchovies are somewhat toasted, add 2 Tbsp of rice wine and continue to stir-fry. The rice wine effectively eliminates any remaining fishiness and enhances the flavor. It’s important to stir-fry until the anchovies become crispy.
Step 3
Transfer the stir-fried anchovies to a sieve and gently shake to remove any broken pieces or powder. This step ensures that the sauce adheres well to the anchovies and prevents excessive crumbs when eating.
Step 4
Prepare about 10 whole garlic cloves. Slice each clove into 2-3 pieces. If you slice them too thinly, they can burn easily during cooking, so be mindful of the thickness. Using plenty of garlic significantly enhances the flavor of the anchovy stir-fry.
Step 5
Lightly oil a pan and add the sliced garlic. Begin stir-frying over medium-low heat. As the garlic becomes fragrant, add 1 Tbsp of rice wine and stir-fry together. This step will lightly brown the garlic, bringing out its sweetness and aroma.
Step 6
Continue to stir-fry the garlic, adjusting the heat to prevent burning. Cook until the garlic is almost fully cooked and has a golden hue. Well-cooked garlic adds a deep flavor to the dish.
Step 7
Gently push the cooked garlic to one side of the pan. Add 3 Tbsp of gochujang to the empty space in the pan. Placing the gochujang where some garlic oil has collected helps prevent the paste from burning and allows it to cook more smoothly.
Step 8
To add a rich umami flavor, include 1 Tbsp of soy sauce along with the gochujang.
Step 9
Add 1 Tbsp of sugar for sweetness. Move only the sauce mixture to one side of the pan where the heat is applied, and let it gently bubble. Keep the garlic away from direct heat to prevent burning, allowing only the sauce to simmer briefly. This process reduces any harshness from the gochujang and results in a smoother sauce.
Step 10
Once the sauce mixture starts to bubble, mix it thoroughly with the garlic that was pushed to the side. Gently combine them so that the garlic’s aroma and the sauce blend well.
Step 11
Add the pre-stir-fried anchovies to the pan. Turn off the heat completely. While the heat is off, add 2 Tbsp of corn syrup or oligodang and mix well, ensuring the sauce evenly coats the anchovies. Adding corn syrup gives the stir-fry a glossy sheen and improves its texture by softening the anchovies slightly.
Step 12
Finally, add 1/2 Tbsp of sesame oil for a nutty aroma.
Step 13
Sprinkle in 1/2 Tbsp of toasted sesame seeds and mix gently one last time. Your delicious Gochujang Anchovy Stir-fry is complete!
Step 14
The saltiness of the anchovies combined with the gochujang sauce creates a perfectly savory side dish for rice. It’s spicy, sweet, and deliciously nutty from the anchovies! This is an excellent dish for when you lack appetite or as a lunchbox side. Everyone loves this flavor, so be sure to try making it.
