Spicy & Sweet Stir-Fried Anchovies with Gochujang
Anchovies Stir-Fried with Gochujang: A Flavorful Korean Side Dish
I usually make stir-fried anchovies with soy sauce, often adding nuts. However, stir-frying them with gochujang (Korean chili paste) created a surprisingly delicious and different flavor profile! Adding Cheongyang chili peppers made it wonderfully spicy, making it hard to stop reaching for more. This dish is a delightful blend of savory, spicy, and slightly sweet notes.
Main Ingredients
- 80g small dried anchovies (Jjanmyeolchi)
- 3 Cheongyang chili peppers
- 1 Tbsp cooking oil
- 1 Tbsp perilla oil (deulgireum)
- 1 Tbsp toasted sesame seeds
Seasoning
- 1 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp cooking wine (mirin or similar)
- 2 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp minced garlic
- 0.5 Tbsp soy sauce
- 0.5 tsp black pepper
- 1 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp cooking wine (mirin or similar)
- 2 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp minced garlic
- 0.5 Tbsp soy sauce
- 0.5 tsp black pepper
Cooking Instructions
Step 1
To enhance the flavor and remove moisture, lightly toast the dried anchovies in a dry pan over low heat. Once they become crisp, drain them on a sieve to remove any fine powder and prepare them.
Step 2
Remove the stems from the Cheongyang chili peppers, wash them thoroughly, and slice them diagonally. If you prefer extra spiciness, you can leave the seeds in. Slicing them without seeds will result in a milder flavor.
Step 3
In a small bowl, combine 1 Tbsp gochujang, 0.5 Tbsp gochugaru, 2 Tbsp cooking wine, 2 Tbsp oligosaccharide, 1 Tbsp minced garlic, 0.5 Tbsp soy sauce, and 0.5 tsp black pepper. Mix well until all ingredients are smoothly incorporated to create a delicious seasoning sauce. Ensuring a uniform blend is key.
Step 4
Heat 1 Tbsp of cooking oil in a pan over medium heat. Add the prepared anchovies and stir-fry quickly for about 1 minute, ensuring they are coated with oil and slightly crisped. Transfer the anchovies to a separate bowl for now. This step helps prevent the anchovies from becoming soggy when mixed with the sauce.
Step 5
Using the same pan where you stir-fried the anchovies, add all of the prepared seasoning sauce. Bring it to a gentle boil over medium-low heat. Once it starts to bubble, let it simmer for another minute to deepen the flavors. Stir continuously to prevent burning.
Step 6
Once the sauce is bubbling nicely, reduce the heat to low. Add the stir-fried anchovies and diagonally sliced Cheongyang chili peppers back into the pan. Gently mix everything together over low heat, ensuring the sauce evenly coats the anchovies and peppers. Allow the residual heat to cook the chili peppers until tender while the ingredients meld together.
Step 7
Finally, drizzle in 1 Tbsp of perilla oil for added aroma and sprinkle 1 Tbsp of toasted sesame seeds on top to finish. The nutty flavor of the perilla oil and the texture of the sesame seeds will elevate your Spicy & Sweet Stir-Fried Anchovies. Let it cool slightly before storing in an airtight container for later enjoyment.
