Savory and Sweet Stir-Fried Anchovies with Gochujang
Savory and Sweet Stir-Fried Anchovies with Gochujang
Boost Your Appetite with This Delicious Stir-Fried Anchovies in Gochujang Sauce!
Experience the magic of this Gochujang-glazed anchovy stir-fry! Made with plenty of oil in the sauce, each anchovy is coated in a glossy, flavorful glaze that perfectly clings to them. Get ready for a dish that makes rice disappear!
Main Ingredients- 100g medium anchovies (about 1 packed bowl)
- 50g walnuts or your favorite nuts
Sauce Ingredients (Tablespoon Measurement)- 1 Tbsp sugar
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 heaping Tbsp gochujang (Korean chili paste)
- 3 Tbsp cooking wine (mirin, etc.)
- 1 Tbsp corn syrup
- 3 Tbsp cooking oil
- 1 Tbsp oligosaccharide (for final gloss)
- 1 Tbsp sesame oil
- Sesame seeds, for garnish
- 1 Tbsp sugar
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 heaping Tbsp gochujang (Korean chili paste)
- 3 Tbsp cooking wine (mirin, etc.)
- 1 Tbsp corn syrup
- 3 Tbsp cooking oil
- 1 Tbsp oligosaccharide (for final gloss)
- 1 Tbsp sesame oil
- Sesame seeds, for garnish
Cooking Instructions
Step 1
First, prepare 100g of medium anchovies. This is about one packed bowl’s worth. Carefully remove the hard heads and the bitter innards from the anchovies. For better flavor absorption, you can lightly slit the belly of the anchovies. Prepare about 50g of walnuts or your favorite nuts to add a pleasant crunch.
Step 2
To effectively eliminate any fishy smell or staleness, preheat a dry pan over medium-low heat. Add the prepared anchovies to the heated pan and stir-fry them gently to prevent burning. As they cook, you’ll notice the fishy aroma dissipating, replaced by a toasty scent.
Step 3
You’ll know the anchovies are properly stir-fried when you hear a ‘crackling’ sound and they feel dry and crisp to the touch, with no remaining moisture. Once done, transfer the fried anchovies to a sieve and set aside briefly.
Step 4
Using the same pan you used for the anchovies, add the prepared walnuts and stir-fry them for about 2 minutes. Lightly toasting the walnuts will enhance their nutty flavor and add extra crispiness.
Step 5
Place the stir-fried anchovies and walnuts back onto the sieve. Gently tap them to shake off any loose scales or crumbs. This step ensures a cleaner, more refined final dish. It truly elevates the quality of the finished side dish.
Step 6
Now, let’s prepare the delicious sauce. Make sure the pan is clean and completely dry. Add 1 Tbsp sugar, 1 Tbsp gochugaru, 1 Tbsp minced garlic, 3 Tbsp cooking oil, 3 Tbsp cooking wine, 2 heaping Tbsp gochujang, and 1 Tbsp corn syrup to the pan. Stir everything together thoroughly until well combined.
Step 7
Once the sauce ingredients are mixed, turn the heat to low. Continuously stir the sauce to prevent it from burning. As the sauce begins to bubble and thicken in the center of the pan, add the stir-fried anchovies and walnuts. Gently toss them to ensure the anchovies and nuts are evenly coated with the sauce. It’s important to stir-fry them until they are well-glazed.
Step 8
After the anchovies and sauce have melded together nicely, turn off the heat. For a final touch of glossiness and subtle sweetness, stir in 1 Tbsp oligosaccharide and 1 Tbsp sesame oil. Sprinkle with sesame seeds for an extra nutty aroma. Your delicious stir-fried anchovies with gochujang are now ready!
Step 9
Many people find it challenging to replicate the taste of restaurant-style gochujang anchovy stir-fry at home. Give this recipe a try! With its perfectly balanced sweet and savory flavor, it’s a side dish that will have you reaching for more rice with every bite.
Step 10
Enjoy this dish piled high on warm rice, or pair it with crispy rice for a delightful texture contrast. You can also slice green chilies and use this stir-fry as a filling for kimbap (seaweed rice rolls), transforming ordinary kimbap into an extraordinary, flavorful treat!
