Moist and Glossy Gochujang Anchovy Stir-fry
Moist and Glossy Gochujang Anchovy Stir-fry
A Delicious National Side Dish, Gochujang Anchovy Stir-fry, That Stays Moist and Glossy Even When Refrigerated
This recipe transforms the common misconception that anchovy stir-fry with gochujang is not well-liked by children. Following these steps will result in a side dish that is not hard, but moist and glistening, making it a favorite for both kids and adults. Having this stir-fried anchovy ready means one less worry about meal prep, bringing a sense of comfort and satisfaction. If you usually only use small anchovies, this recipe will show you how to make a delicious gochujang anchovy stir-fry even with medium-sized anchovies. Prepare yourself for a side dish so addictive it’ll make you want to eat more rice – try making it now!
Main Ingredients- Small anchovies (Jjanchi) 2 handfuls (approx. 60g)
Seasoning Ingredients- Grapeseed oil 2 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Cooking wine (Mirin) 2 Tbsp
- Oligosaccharide 5 Tbsp
- Sugar 1 Tbsp
- Sesame seeds 1 Tbsp
- Sesame oil 1 Tbsp
- Grapeseed oil 2 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Cooking wine (Mirin) 2 Tbsp
- Oligosaccharide 5 Tbsp
- Sugar 1 Tbsp
- Sesame seeds 1 Tbsp
- Sesame oil 1 Tbsp
Cooking Instructions
Step 1
First, heat a pan over medium-low heat without any oil. Add the small anchovies and stir-fry them for about 3-4 minutes. Pre-frying the anchovies helps to remove any fishy smell and enhances their nutty flavor. Be careful not to burn the anchovies, stirring them evenly.
Step 2
Transfer the stir-fried anchovies to a separate plate lined with paper towels or another bowl to let them cool slightly. This prevents them from becoming soggy from residual heat.
Step 3
Now, in the same pan, combine the cooking wine (mirin) 2 Tbsp, oligosaccharide 5 Tbsp, sugar 1 Tbsp, and gochujang 1 Tbsp. Stir well over medium-low heat as it simmers. It’s important to stir so the seasoning mixture becomes smooth and lump-free. Once the sauce starts to bubble gently, reduce the heat slightly.
Step 4
Add the pre-fried anchovies to the simmering sauce in the pan. Stir-fry them over low heat for about 1 minute, tossing them quickly as if coating them. This quick toss is the secret to keeping them moist; overcooking will make them tough. Ensure the anchovies are evenly coated with the sauce.
Step 5
Once the anchovies are well-coated, immediately turn off the heat. Stir in the grapeseed oil 2 Tbsp, sesame oil 1 Tbsp, and sesame seeds 1 Tbsp. Toss gently to combine. The residual heat will help the flavors meld and create a beautiful sheen. While delicious immediately, it tastes even better after cooling completely and refrigerating.
