Spicy & Sweet Gochujang Anchovy Stir-fry: A Savory Side Dish Recipe
Spicy & Sweet Gochujang Anchovy Stir-fry: A Savory Side Dish Recipe
Spicy & Sweet Gochujang Anchovy Stir-fry: A Must-Have Side Dish That Makes Rice Extra Delicious! Learn How to Make it Perfectly.
This Gochujang Anchovy Stir-fry is an addictive side dish that will revive your appetite when you’ve lost it, perfect for mixing with rice or enjoying a piece or two at a time. We use medium-sized anchovies for stir-frying, ensuring a clean taste without any fishiness. The generous seasoning clings perfectly to the anchovies, making it an irresistible rice companion. Discover this golden recipe for delicious Gochujang Anchovy Stir-fry, achievable for anyone with simple ingredients!
Main Ingredients- Medium anchovies for stir-frying, 70g (Choose anchovies with less bitterness even with their innards; if unavailable, use large anchovies and remove the innards.)
- White part of green onion, 20g (about 1/4 of a medium-sized stalk)
- Cooking oil, 3 Tbsp (approx. 18g)
- Minced garlic, 1 Tbsp (approx. 20g) – For sautéing with the green onion
- Cheongyang chili pepper, 1 (Optional, for added spiciness)
- Sesame seeds, 1/3 Tbsp (approx. 2g)
Seasoning Ingredients- Sugar, 2 Tbsp (leveled, approx. 20g)
- Soy sauce, 1 Tbsp (approx. 8g) – Use regular soy sauce for a savory flavor.
- Mirin (rice wine), 1 Tbsp (approx. 8g) – Removes fishiness and adds a subtle sweetness.
- Gochujang (Korean chili paste), 2 Tbsp (approx. 60g) – The star of the seasoning!
- Corn syrup (or mulyeot), 2 Tbsp (approx. 24g) – Adds shine and helps the seasoning adhere.
- Sesame oil, 1/2 Tbsp (approx. 3-4g) – For a nutty aroma.
- Minced garlic, 1/4 Tbsp (approx. 5g) – A touch of garlic flavor for the sauce itself.
- Sugar, 2 Tbsp (leveled, approx. 20g)
- Soy sauce, 1 Tbsp (approx. 8g) – Use regular soy sauce for a savory flavor.
- Mirin (rice wine), 1 Tbsp (approx. 8g) – Removes fishiness and adds a subtle sweetness.
- Gochujang (Korean chili paste), 2 Tbsp (approx. 60g) – The star of the seasoning!
- Corn syrup (or mulyeot), 2 Tbsp (approx. 24g) – Adds shine and helps the seasoning adhere.
- Sesame oil, 1/2 Tbsp (approx. 3-4g) – For a nutty aroma.
- Minced garlic, 1/4 Tbsp (approx. 5g) – A touch of garlic flavor for the sauce itself.
Cooking Instructions
Step 1
It’s best to prepare medium-sized anchovies specifically for stir-frying. Even with their innards, they have very little bitterness, making them easy to cook with. If you can’t find medium anchovies, use large anchovies, but carefully remove the innards as they can cause bitterness.
Step 2
If precise weighing is difficult, estimate the quantity. About 3 handfuls of medium anchovies or filling a 200cc measuring cup to 90% full, twice, will approximate 70g. Prepare this amount.
Step 3
Chop the white part of the green onion into small, bite-sized pieces, about 1cm in size, using kitchen scissors or a knife. Cutting them too large will prevent the seasoning from absorbing well, so aim for small pieces.
Step 4
Now, let’s make the delicious seasoning sauce. In a bowl, combine 2 tablespoons of sugar (leveled), 1 tablespoon of soy sauce, and 1 tablespoon of mirin. Using regular soy sauce provides a richer flavor as it will reduce during cooking.
Step 5
Add 1 tablespoon of mirin to remove any fishy smell from the anchovies and add a hint of sweetness. Then, add the main seasoning ingredient, 2 tablespoons of gochujang, and mix well.
Step 6
Add 2 tablespoons of corn syrup (or mulyeot) to give the anchovy stir-fry a glossy finish and help the seasoning stick. Also, add 1/2 tablespoon of sesame oil for an enhanced nutty aroma and mix everything together.
Step 7
Add 1/4 tablespoon of minced garlic to deepen the overall flavor of the sauce. Stir until all seasoning ingredients are well combined without any lumps.
Step 8
Preheat a pan over low heat. Add the prepared 70g of anchovies and stir-fry for 2-3 minutes. This crucial step helps to eliminate any fishy odors and slightly dries the surface of the anchovies, allowing them to absorb the seasoning better.
Step 9
After stir-frying, you might notice white or black scales or powder in the pan or on the anchovies. These are scales or residue from the anchovies, which can be visually unappealing and affect the texture. Strain the anchovies through a sieve, gently shaking off the residue, or carefully pick out the anchovies and discard the powder.
Step 10
Now it’s time to sauté the green onions. In a clean pan, add the chopped green onions, 1 tablespoon of minced garlic for sautéing, and 3 tablespoons of cooking oil. Set over medium-low heat.
Step 11
Once the ingredients in the pan begin to sizzle gently, stir occasionally and sauté for about 2 minutes. The key is to let the subtle sweetness and aroma from the green onions infuse into the oil.
Step 12
When the green onions are sufficiently sautéed, pour all the pre-made gochujang seasoning sauce into the pan, keeping the heat on low. Once the sauce starts to simmer again, stir and cook for about 1 minute. Be careful not to overcook, as the seasoning can burn.
Step 13
Add the stir-fried anchovies to the pan. Maintain low heat and stir-fry quickly for about 30-40 seconds, ensuring the seasoning coats the anchovies evenly. Avoid cooking the anchovies for too long, as they can become tough.
Step 14
If you prefer it spicier, finely chop and add 1 Cheongyang chili pepper according to your preference. Finally, turn off the heat and mix everything once more with the residual heat to incorporate the spicy flavor into the anchovy stir-fry.
Step 15
As a finishing touch, sprinkle about 1/3 tablespoon of sesame seeds evenly over the dish for a nutty flavor and appealing appearance.
Step 16
This completed Gochujang Anchovy Stir-fry is an excellent side dish that will instantly revive your appetite when you’re not feeling hungry. Enjoy it mixed with rice or by eating a piece or two at a time! Enjoy your delicious meal!
