Spicy & Sweet Gochujang Anchovy Stir-fry
Spicy & Sweet Gochujang Anchovy Stir-fry
【National Side Dish Recipe】 The Ultimate Gochujang Anchovy Stir-fry
After a vacation that felt too short, I realized how much I relied on others for meals and that my pantry was bare of any side dishes except pickles. It was a wake-up call to get back in the kitchen! So, I decided to make a beloved national side dish: spicy and sweet gochujang anchovy stir-fry. This recipe is perfect for any beginner and will surely become a staple in your home.
Ingredients- Medium-sized anchovies (1 large bowl) – about 1 large serving
- Garlic 7 cloves
- Korean chili peppers (optional) 2
Seasoning- Gochujang (Korean chili paste) 1.5 Tbsp
- Soy sauce (brewing type) 1 Tbsp
- Sugar 1 Tbsp
- Mirin 2 Tbsp
- Corn syrup 3 Tbsp
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1 Tbsp
- Gochujang (Korean chili paste) 1.5 Tbsp
- Soy sauce (brewing type) 1 Tbsp
- Sugar 1 Tbsp
- Mirin 2 Tbsp
- Corn syrup 3 Tbsp
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1 Tbsp
Cooking Instructions
Step 1
First, carefully remove the heads and guts from the medium-sized anchovies. This step is crucial for reducing any bitterness and achieving a cleaner, more pleasant flavor profile.
Step 2
In a bowl, combine Gochujang (1.5 Tbsp), soy sauce (1 Tbsp), sugar (1 Tbsp), mirin (2 Tbsp), corn syrup (3 Tbsp), and sesame oil (1 Tbsp). Mix well to create the seasoning paste. Thinly slice the 7 garlic cloves. If using, thinly slice the 2 Korean chili peppers diagonally or crosswise, according to your preference. (You can omit the chili peppers if you prefer a milder taste.)
★ Important Tip: Adjust the amount of soy sauce based on the natural saltiness of your anchovies. If you’re omitting or reducing soy sauce, increase the corn syrup to about 2 Tbsp. If you want a deeper red color without adding more gochujang, consider adding 1.5 Tbsp of gochugaru (Korean chili powder) and an equal amount of water (1.5 Tbsp) instead. This will enhance the color without making the stir-fry too salty.
Step 3
While smaller anchovies like dried anchovies (jiri myeolchi) have less of a fishy smell and can be fried directly in oil, it’s best to dry-roast medium-sized anchovies in a dry pan over low heat. This helps to evaporate any moisture and reduce their fishy odor, preparing them for the stir-fry.
Step 4
Heat 3 tablespoons of cooking oil in a pan over low heat. Add the sliced garlic and sauté until it turns a light golden brown. Gently cooking the garlic releases its fragrant aroma and adds a subtle sweetness.
Step 5
Once the garlic is lightly browned, push it to one side of the pan. Add the prepared seasoning paste and the sliced Korean chili peppers into the cleared space. Reduce the heat to the lowest setting possible to prevent the sauce from burning, and let it simmer briefly.
Step 6
When the seasoning sauce begins to bubble, add the dry-roasted anchovies. Stir everything together to coat the anchovies evenly with the sauce. Continue to stir-fry over low heat for a minute or two until the sauce thickens slightly and clings to the anchovies. Finally, sprinkle in 1 Tbsp of toasted sesame seeds and give it a final toss. Your delicious gochujang anchovy stir-fry is ready!
Step 7
This dish is simple yet incredibly satisfying, making it a perfect side dish for any meal. Having this homemade gochujang anchovy stir-fry on hand will surely make your meals more enjoyable. Enjoy your cooking!
