Spicy & Sweet Anchovy Gochujang Stir-Fry Recipe
Anchovy Gochujang Stir-Fry: A Delicious Side Dish for Rice
This recipe is a scaled-down version of a dish featured on EBS TV, adjusted to half the original quantities. It’s a savory and sweet anchovy stir-fry with gochujang, perfect for any meal. Get ready to discover a wonderfully addictive side dish that will have you reaching for extra rice!
Main Ingredients
- 50g anchovies for broth (heads and guts removed)
- 1 Cheongyang pepper (seeds removed, finely chopped)
Seasoning Sauce
- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 1 Tbsp Mirin (or cooking wine)
- 1/2 Tbsp corn syrup
- 1/2 Tbsp sugar
- 1 Tbsp sesame oil
- A pinch of sesame seeds (for garnish)
- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 1 Tbsp Mirin (or cooking wine)
- 1/2 Tbsp corn syrup
- 1/2 Tbsp sugar
- 1 Tbsp sesame oil
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
First, thoroughly remove the heads and guts from the anchovies intended for broth. This crucial step helps eliminate any bitterness. Place the prepared anchovies in a dry pan over medium-low heat and stir-fry gently. This process removes any fishy odors and adds a pleasant crispness. Be careful not to burn them; stir-fry for about 2-3 minutes.
Step 2
Finely chop the Cheongyang pepper. Remove the stem and seeds before chopping thinly. If you prefer more heat, you can leave some seeds in, but removing them will result in a milder, refreshing spiciness. Thinly sliced peppers will absorb the sauce better, enhancing the overall flavor.
Step 3
In a small bowl, combine 1 Tbsp gochujang, 1/2 Tbsp gochugaru, 1/2 Tbsp minced garlic, 1 Tbsp mirin, 1/2 Tbsp corn syrup, 1/2 Tbsp sugar, and 1 Tbsp sesame oil. Mix well until all ingredients are evenly incorporated to create the seasoning sauce. Stirring thoroughly is key to a well-balanced sauce. Pour this sauce into a pan and bring it to a gentle simmer over low heat to develop the flavors.
Step 4
Once the sauce begins to bubble, add the finely chopped Cheongyang pepper and the stir-fried anchovies. Increase the heat to medium and quickly stir-fry, using a spatula, to ensure the sauce coats the anchovies and peppers evenly. Continue stirring for about 2-3 minutes to prevent burning. The goal is to coat the anchovies with a glossy, appealing layer of sauce.
Step 5
When all ingredients are well combined and coated with a glossy sauce, turn off the heat. Transfer the finished anchovy gochujang stir-fry to a serving dish. Sprinkle a pinch of sesame seeds over the top for an extra touch of nutty aroma and visual appeal. Enjoy this delicious side dish with your favorite steamed rice!
