Spicy & Sweet Gochujang Anchovy Stir-fry
Spicy & Sweet Gochujang Anchovy Stir-fry
Easy to Make Gochujang Anchovy Stir-fry: A Rice-Stealing Side Dish
This spicy and sweet gochujang anchovy stir-fry is a magical side dish that will make you finish a bowl of rice in no time, especially when you don’t have much of an appetite. It’s perfect as a substantial side dish to have on hand! The savory, spicy, and sweet flavors combine to create a taste that everyone, young and old, will love. When you place it on top of rice, it’s truly a ‘rice thief’! Let’s make this simple yet delicious anchovy stir-fry right now.
Main Ingredients- 70g anchovies for soup (small or medium size)
- 5 stalks of green onions (scallions)
- 1 Tbsp minced garlic
Seasoning Ingredients- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes, generously packed)
- 1 Tbsp mirin (or cooking wine)
- 1 Tbsp soy sauce
- 1 Tbsp maesil (plum) extract
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes, generously packed)
- 1 Tbsp mirin (or cooking wine)
- 1 Tbsp soy sauce
- 1 Tbsp maesil (plum) extract
- 1 Tbsp oligosaccharide (or corn syrup)
Cooking Instructions
Step 1
First, wash the green onions thoroughly, pat them dry, and then cut them into bite-sized pieces, about 2-3 cm long. Think of it as about the length of two child’s fists.
Step 2
Place the prepared anchovies in a dry pan over medium-low heat (do not preheat the pan). The key is to stir-fry until the fishy smell disappears and a savory aroma emerges, making them crispy. After stir-frying, place the anchovies in a sieve and shake off any powder or crumbs. This will ensure the sauce coats them evenly without clumping.
Step 3
In a bowl, combine all the seasoning ingredients and mix them well to create the sauce beforehand. Add 1 Tbsp gochujang, 1 Tbsp gochugaru (generously packed), 1 Tbsp mirin, 1 Tbsp soy sauce, 1 Tbsp maesil extract, and 1 Tbsp oligosaccharide in order, and stir well. Making the sauce in advance can shorten the cooking time.
Step 4
Prepare the same pan used for stir-frying the anchovies. Add 1 Tbsp cooking oil. Once the pan is heated over medium heat, add the minced garlic and stir-fry until fragrant, being careful not to burn it. As soon as the garlic aroma rises, pour the prepared sauce into the pan.
Step 5
Once the sauce begins to bubble, stir continuously with chopsticks or a spatula to prevent it from burning. Simmer for about 1-2 minutes over medium-low heat. Be careful not to simmer for too long, as the sauce can burn.
Step 6
When the sauce has slightly thickened, turn off the heat. Add the stir-fried anchovies and chopped green onions to the pan. Gently toss them using the residual heat of the pan, ensuring the sauce evenly coats the anchovies and green onions. Finally, drizzle in a little sesame oil and sprinkle with sesame seeds to complete the delicious gochujang anchovy stir-fry! You can enjoy it immediately, or let it cool slightly and store it in an airtight container in the refrigerator for several days.
