Spicy Stir-Fried Anchovy Flakes (Silchi Gochujang Bokkeum)
Spicy Stir-Fried Anchovy Flakes (Silchi Gochujang Bokkeum)
Silchi Gochujang Bokkeum: A New Side Dish to Replace Dried Shredded Squid
A spicy gochujang-seasoned side dish made with silchi (tiny anchovies) instead of dried shredded squid or regular anchovies.
Main Ingredients- 120g Silchi (tiny anchovies, similar to dried anchovies but smaller)
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
First, place the silchi in a dry pan over low heat and lightly toast them. This step helps to remove any small bones, scales, or debris, and also to drive off any fishy odor, resulting in a more savory and clean flavor. Stir constantly for about 2-3 minutes, being careful not to burn them.
Step 2
Set the toasted silchi aside in a separate bowl. In the same pan, combine all the seasoning ingredients: gochujang, gochugaru, soy sauce, minced garlic, ginger syrup, rice syrup, brown rice oil, and cooking wine. Bring the mixture to a gentle simmer over low heat to create the sauce. Once the sauce starts to bubble, add the toasted silchi and quickly toss to coat them evenly with the seasoning.
Step 3
Once the silchi are well-coated with the sauce, reduce the heat to low and add 1-2 tablespoons of oligosaccharide. Oligosaccharide adds a glossy finish and helps adjust the sweetness, so feel free to modify the amount to your preference. Stir quickly after adding it to ensure the sauce adheres nicely to the silchi.
Step 4
Finally, turn off the heat and sprinkle a generous amount of sesame seeds over the top. The nutty aroma of the sesame seeds will enhance the overall flavor of the dish. Give it a final mix, and your delicious spicy stir-fried silchi is ready!
