Stir-Fried Anchovies with Gochujang
Savory and Spicy Anchovy Gochujang Salad (Myulchi Gochujang Muchim)
Here’s a recipe for a hearty and satisfying side dish: Myulchi Gochujang Muchim. This dish is a perfect accompaniment to rice!
Main Ingredients- 100g medium-sized anchovies
Seasoning- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili powder)
- 0.5 Tbsp minced garlic
- 1 Tbsp Mirin (rice wine)
- 0.5 Tbsp sugar
- 2 Tbsp corn syrup or rice syrup
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili powder)
- 0.5 Tbsp minced garlic
- 1 Tbsp Mirin (rice wine)
- 0.5 Tbsp sugar
- 2 Tbsp corn syrup or rice syrup
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Start by preparing 100g of medium-sized anchovies. Place the anchovies in a dry pan with no oil. Gently stir-fry them over low heat, making sure they don’t burn. This step helps to remove any fishy smell and achieve a crispy texture.
Step 2
After stir-frying the anchovies over low heat for about 4-5 minutes, place them in a sieve and shake them gently. This process removes any residual powder, dust, scales, or impurities, ensuring a cleaner final dish.
Step 3
In a bowl, combine 3 tablespoons of Gochujang, 1 tablespoon of Gochugaru, 0.5 tablespoon of minced garlic, 1 tablespoon of Mirin, 0.5 tablespoon of sugar, and 2 tablespoons of corn syrup. Mix all the ingredients thoroughly with a spoon until you have a smooth seasoning paste.
Step 4
Add the stir-fried anchovies to the prepared seasoning paste. Gently toss and mix the anchovies with the sauce, being careful not to break them. Ensure the sauce evenly coats each anchovy.
Step 5
Finally, add 1 tablespoon of sesame oil and 1 tablespoon of toasted sesame seeds. Toss gently one more time to finish. Your delicious Myulchi Gochujang Muchim is now ready to be served! It will have a beautiful sheen and a wonderful nutty aroma from the sesame seeds.
