Spicy Gochujang Anchovy Stir-fry
Spicy Gochujang Anchovy Stir-fry
Easy and Delicious Gochujang Stir-fried Anchovies Recipe
Introducing a delightful side dish, the Spicy Gochujang Anchovy Stir-fry, perfect for the whole family! Unlike the sweet and salty baby anchovy stir-fries often made for children, this recipe uses medium anchovies for a satisfying chew, enhanced with a spicy gochujang sauce for a zesty kick. We first stir-fry the anchovies to remove any fishy smell and moisture, then fry them in oil infused with garlic’s aroma to maintain their crispness. Finally, they are coated in a savory gochujang sauce, making it an excellent pantry staple that stays delicious and not hard for a long time. Learn how to make this nutritious anchovy side dish step-by-step!
Main Ingredients- 100g medium anchovies
- 10 whole garlic cloves
- 4 Tbsp cooking oil
- 1-2 Tbsp sesame oil
- A pinch of sesame seeds
Seasoning Sauce- 1 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp soy sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp mirin (rice wine)
- 2 Tbsp corn syrup (or oligodang)
- 1 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp soy sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp mirin (rice wine)
- 2 Tbsp corn syrup (or oligodang)
Cooking Instructions
Step 1
First, prepare about 10 whole garlic cloves. Thinly slice them into slivers. If you don’t have whole garlic, minced garlic can be used as a substitute. The garlic will infuse the oil with a wonderful aroma. Feel free to adjust the amount of garlic based on your preference.
Step 2
Take out 100g of medium anchovies from the freezer. This amount should be enough to fill a medium-sized side dish container. It’s important to first stir-fry the anchovies to get rid of any fishy smell and any moisture they may have absorbed from freezing. Place the anchovies in a heated pan and stir-fry over medium heat for about 2-3 minutes. Once done, set the fried anchovies aside and use the same pan for the next step.
Step 3
Reheat the pan and add 4 tablespoons of cooking oil. Add the sliced garlic and stir-fry until it turns golden brown and fragrant. (If using minced garlic, sauté until aromatic.)
Step 4
Add the anchovies, which were previously stir-fried, back into the pan with the garlic-infused oil. Stir-frying them in the oil will make them even crispier. Continue to stir-fry over medium heat, being careful not to burn them.
Step 5
Now, let’s make the delicious gochujang sauce! In a small bowl, combine 1 tablespoon of gochujang, 1/2 tablespoon of soy sauce, 1 tablespoon of gochugaru, 2 tablespoons of mirin, and 2 tablespoons of corn syrup. Mix them well with a spoon until you have a smooth, spicy, and slightly sweet sauce.
Step 6
Pour all the prepared gochujang sauce over the crispy anchovies and garlic in the pan. Ensure the sauce is evenly distributed.
Step 7
Reduce the heat to low. Stir and toss the anchovies gently with a spatula, ensuring they are well coated with the sauce. Continue to cook until the sauce is slightly thickened and coats the anchovies beautifully, being careful not to let the sauce burn.
Step 8
Finally, turn off the heat. Drizzle in 1-2 tablespoons of sesame oil for a nutty flavor and glossy finish, then sprinkle generously with sesame seeds. Give it a final gentle toss, and your delicious Gochujang Anchovy Stir-fry is ready! This is a staple side dish that’s loved by everyone. The spicy kick makes it a perfect accompaniment to rice. Rich in high-quality protein and calcium, this anchovy dish is a healthy and tasty addition to your home-cooked meals that stays wonderfully crisp even after refrigeration. Enjoy!
