Crispy and Savory Gochujang Macadamia Anchovy Stir-fry
Our Home’s Best Rice Thief! Making Gochujang Macadamia Anchovy Stir-fry, a Classic Side Dish
Introducing Gochujang Anchovy Stir-fry, a beloved side dish that will make you finish a bowl of rice even when you don’t have an appetite. The round, cute nuts are not garlic, but Australian macadamia nuts, adding a nutty flavor. If you don’t have macadamia nuts, you can use other nuts like walnuts, peanuts, or cashews for a delicious result. The salty and sweet sauce clings perfectly to the anchovies and nuts, making it the ultimate rice accompaniment!
Main Ingredients
- 150g small dried anchovies (stir-fried in a dry pan to remove moisture and fishy smell)
- 1/3 cup macadamia nuts (or walnuts, peanuts, cashews, etc.)
- 2 Tbsp cooking oil
- 0.5 Tbsp mayonnaise (for a smooth texture and shine)
- 3 Tbsp corn syrup (for sweetness and shine)
- A pinch of sesame seeds (for nutty flavor and garnish)
- 0.5 Tbsp sesame oil (for added nutty aroma)
Seasoning Sauce
- 1.5 Tbsp gochujang (Korean chili paste for spiciness and umami)
- 1 Tbsp soy sauce (for saltiness)
- 2 Tbsp cooking wine (like mirin, to remove gamey odors and enhance flavor)
- 1.5 Tbsp gochujang (Korean chili paste for spiciness and umami)
- 1 Tbsp soy sauce (for saltiness)
- 2 Tbsp cooking wine (like mirin, to remove gamey odors and enhance flavor)
Cooking Instructions
Step 1
First, prepare the star ingredients for your anchovy stir-fry: small dried anchovies and macadamia nuts for added nuttiness. If macadamia nuts are unavailable, feel free to substitute with other nuts you have at home.
Step 2
In a bowl, combine gochujang, soy sauce, and cooking wine in a golden ratio to create a delicious seasoning sauce. If you prefer a sweeter taste, you can add a little more corn syrup.
Step 3
Now, it’s time to remove any fishy smell and moisture from the anchovies and macadamia nuts. Heat a dry pan (no oil) over medium-low heat. Add the small dried anchovies and macadamia nuts and stir-fry. This step helps eliminate the fishy odor and makes the anchovies crispier.
Step 4
Continue to stir-fry for about 3 minutes until the anchovies and macadamia nuts turn lightly golden. Once toasted, remove them from the pan and set aside to cool slightly.
Step 5
In the same pan, add 2 tablespoons of cooking oil. Pour in the prepared seasoning sauce and bring it to a simmer over medium-low heat until it bubbles vigorously. Simmering the sauce will allow it to thicken and become more flavorful.
Step 6
Add the stir-fried anchovies and macadamia nuts back into the simmering sauce. Stir-fry quickly to coat every anchovy and nut evenly with the sauce. Be careful not to burn the sauce.
Step 7
Turn off the heat. Add the mayonnaise and corn syrup. Mayonnaise contributes a smooth texture and shine, while corn syrup adds sweetness and a slightly sticky consistency. Mix well to ensure the sauce is evenly distributed amongst the anchovies and nuts.
Step 8
Finally, sprinkle in a pinch of sesame seeds for an extra nutty aroma. Adjust the amount to your preference.
Step 9
Drizzle in 0.5 tablespoons of sesame oil and give it a final stir. Your spicy, sweet, and savory Macadamia Gochujang Anchovy Stir-fry is ready! Serve it over a bowl of hot rice and enjoy.
