Spicy and Sweet Gochujang Anchovy Stir-fry: A Perfect Side Dish Recipe
Spicy and Sweet Gochujang Anchovy Stir-fry: A Perfect Side Dish Recipe
Make the National Side Dish Loved by the Whole Family: Gochujang Anchovy Stir-fry Golden Recipe
This anchovy stir-fry, coated in a sweet and spicy gochujang sauce, is the ultimate rice thief that will have you finishing your bowl in no time! When your appetite is low, topping your warm rice with just a spoonful will bring back your lost cravings. Make this gochujang anchovy stir-fry, a fantastic side dish you can make in a larger batch and enjoy without worrying about what to serve for a long time. Let’s get started!
Main Ingredients- 150g Braising Anchovies (small or medium)
Seasoning- 2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Maesil Cheong (Plum Syrup)
- 3 Tbsp Oligodang (Corn Syrup) (or mulyeot/rice syrup)
- 2 Tbsp Mirin (or cooking sake)
- 1 Tbsp Sesame Oil
- 1/2 Tbsp Toasted Sesame Seeds
- 2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Maesil Cheong (Plum Syrup)
- 3 Tbsp Oligodang (Corn Syrup) (or mulyeot/rice syrup)
- 2 Tbsp Mirin (or cooking sake)
- 1 Tbsp Sesame Oil
- 1/2 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, carefully remove the fins and dark intestines from the braising anchovies. For smaller anchovies, just removing the heads is fine. This step helps reduce any bitterness and results in a cleaner flavor.
Step 2
Place the prepared anchovies in a dry pan over low heat, without preheating it. This process helps to remove any fishy odor and achieve a crispy texture. Stir-fry for about 2-3 minutes.
Step 3
Since the crumbled anchovy bits can stick to the bottom of the pan and burn, transfer the stir-fried anchovies to a separate bowl. Then, wipe the pan clean with a paper towel. This prevents the sauce from burning in the next step.
Step 4
Reheat the pan over low heat. Add the gochujang, minced garlic, plum syrup, corn syrup, and mirin. Stir everything together to combine the sauce ingredients well. This is the step where you cook the sauce base, excluding the sesame oil and sesame seeds.
Step 5
Once the sauce begins to bubble gently, reduce the heat to very low. Now, add the stir-fried anchovies back into the pan. Gently toss them to coat evenly with the sauce. Stir-fry for 2-3 minutes, being careful not to let the sauce burn.
Step 6
When the gochujang sauce has reduced slightly and the anchovies look glossy, turn off the heat. Finally, add 1 tablespoon of sesame oil and 1/2 tablespoon of toasted sesame seeds. Toss gently with the residual heat to coat the anchovies with the flavorful sauce.
Step 7
And there you have it – your delicious gochujang anchovy stir-fry is complete! The sweet yet slightly spicy gochujang sauce perfectly complements the nutty flavor of the anchovies, making it an irresistible side dish. Let it cool, store it in an airtight container in the refrigerator, and you’ll have a wonderful side dish that stays delicious for about two weeks. Enjoy your meal!
