Spicy & Sweet Gochujang Anchovy Stir-fry: The Ultimate Korean Side Dish
Irresistibly Spicy and Sweet! The Golden Recipe for Gochujang Anchovy Stir-fry, a Perfect Rice Companion
Today, we’re making a special version of everyone’s favorite Korean side dish, anchovy stir-fry, by adding gochujang (Korean chili paste) for a spicy and sweet twist! The subtle sweetness and pleasant heat from the gochujang make this a magical side dish that’s perfect for when you don’t have much appetite. It’ll have you finishing a bowl of rice in no time! Make this ultimate rice thief, Gochujang Anchovy Stir-fry, right now!
Main Ingredients- 250g small dried anchovies (Jjanmyeolchi): If they are very dry, lightly spray them with water to moisten before stir-frying for a softer texture. If they are not dry enough, microwave them for 30 seconds, flip, and microwave for another 30 seconds to reduce moisture. (Mine were just right, so I sifted them to remove any powder or debris.)
- 5 Korean green chili peppers (Morning peppers): Finely chopped. These add a nice spicy kick.
- 6 cloves garlic: Thinly sliced.
Seasoning Ingredients- 1.5 Tbsp Gochujang (Korean chili paste), heaping: The key to the spicy and sweet flavor!
- 1 Tbsp Mirin or cooking wine: Helps to remove any fishy smell from the anchovies and adds depth of flavor.
- 1/3 Tbsp Ginger syrup or minced ginger: Adds a subtle ginger aroma for a richer taste.
- 1 Tbsp Perilla oil (Deulgireum): Provides a rich and nutty aroma.
- 1/3 Tbsp Sesame oil: For a fragrant finish.
- 1.5 Tbsp Gochujang (Korean chili paste), heaping: The key to the spicy and sweet flavor!
- 1 Tbsp Mirin or cooking wine: Helps to remove any fishy smell from the anchovies and adds depth of flavor.
- 1/3 Tbsp Ginger syrup or minced ginger: Adds a subtle ginger aroma for a richer taste.
- 1 Tbsp Perilla oil (Deulgireum): Provides a rich and nutty aroma.
- 1/3 Tbsp Sesame oil: For a fragrant finish.
Cooking Instructions
Step 1
First, heat 1 tablespoon of perilla oil in a pan over low heat. Add the thinly sliced garlic and slowly sauté until it becomes fragrant and lightly golden brown. Be careful not to burn the garlic by managing the heat.
Step 2
Check the dryness of the small dried anchovies. If they seem too dry, lightly mist them with water before stir-frying; this will make them more tender. If they are not dry enough, microwave them for 30 seconds, then flip and microwave for another 30 seconds. This helps to dry them out for a crispier stir-fry. (Mine were at the perfect dryness, so I just sifted them to remove any powder or broken pieces before using.)
Step 3
Add the prepared small dried anchovies to the pan with the sautéed garlic. Stir-fry them together over medium-low heat until the anchovies are lightly toasted. Stir gently to prevent them from breaking apart.
Step 4
Turn off the heat temporarily. Add 1.5 tablespoons of gochujang, 1 tablespoon of mirin, and 1/3 tablespoon of ginger syrup. Mix well until the anchovies are evenly coated with the seasoning mixture. Mixing the seasonings beforehand prevents clumps and ensures even distribution when stir-frying.
Step 5
Now, turn the heat back on. Stir-fry quickly, as the seasoning can easily burn or stick to the pan. Stir-fry over medium-low heat for about 1-2 minutes, allowing the seasoning to coat the anchovies evenly. You’ll know it’s ready when the sauce thickens slightly and the anchovies become glossy.
Step 6
Finally, add the finely chopped Korean green chili peppers and mix gently. Just before turning off the heat, drizzle in 1/3 tablespoon of sesame oil for a fragrant finish. Your delicious Gochujang Anchovy Stir-fry is ready to be served! Enjoy this fantastic side dish with your rice.
