Spicy & Sweet Gochujang Anchovy Stir-fry: A Nostalgic Lunchbox Side Dish & Perfect Snack!
Spicy & Sweet Gochujang Anchovy Stir-fry: A Nostalgic Lunchbox Side Dish & Perfect Snack!
Spicy & Sweet Gochujang Anchovy Stir-fry Recipe
Introducing a beloved nostalgic anchovy stir-fry, a top favorite for lunchboxes during childhood! Once perfectly cooked, it remains delicious for days without getting tiresome. It’s also a lifesaver when you need to quickly prepare a side dish in the morning, and it makes an ideal snack or appetizer when unexpected guests drop by for a drink. Everyone, young and old, loves this flavor – let’s make it together right now!
Main Ingredients- Medium-sized anchovies, 80g
- Cooking oil, a little
- Margarine, 1 tsp
Seasoning Ingredients- Gochujang (Korean chili paste), 1.5 Tbsp
- Soy sauce, 1.5 Tbsp
- Minced garlic, 1 tsp
- Plum extract or syrup, 1 tsp
- Corn syrup or rice syrup, 2 Tbsp
- Cooking wine (mirin), 1 Tbsp
- Black pepper, 1/2 tsp
- Sesame seeds (ground or whole), 1 Tbsp
- Gochujang (Korean chili paste), 1.5 Tbsp
- Soy sauce, 1.5 Tbsp
- Minced garlic, 1 tsp
- Plum extract or syrup, 1 tsp
- Corn syrup or rice syrup, 2 Tbsp
- Cooking wine (mirin), 1 Tbsp
- Black pepper, 1/2 tsp
- Sesame seeds (ground or whole), 1 Tbsp
Cooking Instructions
Step 1
First, prepare the medium-sized anchovies. Gently twist off the heads and lightly press the bodies to remove the internal organs and hard bones. This process helps reduce bitterness and improves the texture, making it softer.
Step 2
Heat a pan over medium heat, add a little cooking oil, and melt 1 tsp of margarine. Margarine adds a delicious savory flavor to the anchovies.
Step 3
Add the prepared anchovies to the pan. Reduce the heat to low and stir continuously, flipping them to prevent burning. Continue stir-frying until the anchovies turn golden brown and become crispy as their moisture evaporates. Thoroughly frying them is key.
Step 4
Once the anchovies are sufficiently fried and crispy, remove them from the pan and set them aside to drain any excess oil. This step helps prevent them from becoming soggy when coated with the sauce later.
Step 5
Now, let’s make the sauce. In the same pan, combine 1.5 Tbsp gochujang, 1.5 Tbsp soy sauce, 1 tsp plum extract, 1 tsp minced garlic, 1 Tbsp cooking wine, 2 Tbsp corn syrup, and 1/2 tsp black pepper. Simmer over medium-low heat, stirring slowly. As the sauce heats, it will thicken and the ingredients will combine well.
Step 6
Once the sauce has slightly thickened and is bubbling, turn off the heat. Add the crispy anchovies you fried earlier. Gently toss them with a spatula or spoon until the sauce is evenly coated on all the anchovies. Finally, sprinkle 1 Tbsp of sesame seeds over the top for an extra nutty aroma and delicious finish.
