Spicy & Sweet Anchovy Stir-fry (Silchi Gochujang Bokkeum)
Spicy & Sweet Anchovy Stir-fry (Silchi Gochujang Bokkeum)
Side Dish | Chewy and Flavorful Anchovy Gochujang Stir-fry
Having ready-made side dishes makes meal prep so much easier! Today, I’m sharing a recipe for a hearty and delicious side dish: Silchi Gochujang Bokkeum (Stir-fried Anchovies in Red Pepper Paste). This dish is wonderfully chewy and coated in a sweet and spicy sauce that’s guaranteed to make you reach for more rice. It’s an attractive dish because it’s simple to make without needing any special ingredients. Try making this satisfying side dish, perfect for keeping in the refrigerator!
Main Ingredient- 300g Silchi (These are small fish, similar to dried anchovies but with a softer texture. Lightly toast them in a dry pan to remove moisture.)
Seasoning Ingredients- 2 Tbsp Gochujang (Korean red pepper paste)
- 1 Tbsp Maesil Extract (Adds sweetness and shine)
- 1 Tbsp Mirin (or Rice Wine – removes fishy odor and adds umami)
- 1/3 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 2 Tbsp Gochujang (Korean red pepper paste)
- 1 Tbsp Maesil Extract (Adds sweetness and shine)
- 1 Tbsp Mirin (or Rice Wine – removes fishy odor and adds umami)
- 1/3 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, place the silchi in a dry, preheated pan and stir-fry them over low heat. This process removes moisture, making the silchi chewier and preventing them from breaking apart easily during cooking. Stir-fry for about 2-3 minutes, being careful not to burn them.
Step 2
Once the silchi are well toasted, place them in a fine-mesh sieve and gently shake off any fine powder that may have formed during stir-frying. This step ensures the sauce adheres better to the silchi and results in a cleaner taste.
Step 3
Now, let’s make the delicious sauce. In a bowl, combine 2 tablespoons of gochujang, 1 tablespoon of maesil extract, and 1 tablespoon of mirin, mixing them well. (Tip: If you’re using aged gochujang, the color might appear dull, so using fresh gochujang is recommended for a better appearance.) Pour the sauce mixture into the pan and simmer over low heat until it slightly thickens. This helps to deepen the flavor of the sauce.
Step 4
Once the sauce is gently simmering, reduce the heat to low or turn it off momentarily. Add the prepared silchi (drained from the sieve) to the pan and gently toss to coat them evenly with the sauce. It’s important to mix thoroughly to ensure the sauce isn’t clumped together.
Step 5
Turn the heat back on to low and quickly stir-fry to combine the silchi and sauce. Avoid overcooking, as this can make the silchi tough. The key is to stir-fry just until the sauce coats the silchi like a glaze. This should only take about 1-2 minutes.
Step 6
Just before turning off the heat, add 1/3 tablespoon of sesame oil and 1 tablespoon of toasted sesame seeds to add shine and a nutty aroma. Your Silchi Gochujang Bokkeum is now ready! It’s delicious served hot, or enjoy it after it cools down for an equally tasty rice-topping side dish.
