Spicy & Sweet Anchovy (Siltchi) Mini Gimbap
Spicy & Sweet Anchovy (Siltchi) Mini Gimbap
A Mini Gimbap Recipe Featuring a Fantastic Harmony of Aromatic Perilla Leaves and Spicy Anchovies (Siltchi)
After a grocery trip, I was suddenly inspired to make anchovy gimbap! Although it wasn’t planned for today, I decided to make a special mini gimbap filled with chewy siltchi (or anchovies) stir-fried in a spicy and sweet sauce. Let’s start this delicious gimbap recipe that both kids and adults will love!
Main Ingredients- 100g Siltchi or anchovies
- 2 bowls of warm cooked rice
- Gimbap seaweed sheets (cut into quarters)
- Perilla leaves (cut in half)
- 2 Cheongyang peppers
- A pinch of toasted sesame seeds
- A little cooking oil
Siltchi/Anchovy Seasoning- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soy sauce
- 2 Tbsp Oligodang (corn syrup)
- 0.5 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Minced garlic
Rice Seasoning- Seasoned vinegar (or 1 tsp sugar + 1 Tbsp vinegar)
- A pinch of salt
- A little sesame oil
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soy sauce
- 2 Tbsp Oligodang (corn syrup)
- 0.5 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Minced garlic
Rice Seasoning- Seasoned vinegar (or 1 tsp sugar + 1 Tbsp vinegar)
- A pinch of salt
- A little sesame oil
Cooking Instructions
Step 1
First, place the siltchi (or anchovies) in a dry pan without any oil and stir-fry over low heat. This process helps to eliminate any fishy smell and makes it easier to remove small bones or debris later. Stir-fry until lightly browned.
Step 2
In a bowl, combine 1 Tbsp gochujang, 1 Tbsp soy sauce, 2 Tbsp oligodang, 0.5 Tbsp gochugaru, and 0.5 Tbsp minced garlic. Mix well to create a delicious seasoning sauce for the stir-fried siltchi. Aim for a golden ratio of sweetness and spiciness.
Step 3
Strain the stir-fried siltchi (or anchovies) through a fine-mesh sieve to remove any debris. Add a little cooking oil to the pan with the stir-fried siltchi, then add 2 finely chopped Cheongyang peppers and stir-fry together. A spicy aroma will start to fill the air.
Step 4
Keep the pan on low heat, add all the prepared seasoning sauce, and stir-fry, ensuring the sauce is evenly coated on the siltchi and peppers. Stir constantly to prevent the sauce from burning, cooking until it’s moist.
Step 5
Finally, drizzle in a little sesame oil and sprinkle with toasted sesame seeds for added nutty flavor. Your delicious stir-fried anchovy (siltchi) is now ready.
Step 6
Now, let’s season the rice to make the gimbap even more flavorful. In the warm rice, add the seasoned vinegar (or sugar and vinegar), a pinch of salt, and a little sesame oil. Gently mix with a spatula, ensuring the seasoning is evenly distributed. Be careful not to mash the rice grains.
Step 7
Cut the gimbap seaweed sheets into quarters. Wash and remove the stems from the perilla leaves, then cut them in half. Spread a thin layer of the seasoned rice onto a piece of seaweed, followed by a perilla leaf, and then a generous portion of the stir-fried siltchi (anchovy). Roll it up tightly. Your adorable mini gimbap, perfect for a single bite, is complete!
