Spicy & Sweet Gochujang Anchovy Stir-fry: The Ultimate Banchan
Calcium-Rich Gochujang Anchovy Stir-fry Recipe for a Delicious Side Dish
Anchovy stir-fry is an indispensable banchan (side dish)! This recipe features a spicy and sweet gochujang glaze that makes it a crowd-pleaser for all ages. Experience the fantastic harmony of savory anchovies and the umami-rich gochujang flavor, easily made in your own kitchen. These anchovies, eaten with their bones, are a hearty side dish that will contribute to your family’s health.
Main Ingredients
- Medium Anchovies 250-300g (Offer a more satisfying chew than small anchovies)
- Green Chili Peppers 2 (Can substitute with regular green peppers if preferred)
Cooking Instructions
Step 1
First, remove the heads and guts from the medium anchovies to reduce any fishy taste. Heat a dry pan over medium heat, add the anchovies, and stir-fry for about 2-3 minutes. This step is crucial for drying out the anchovies, enhancing their nutty flavor, and removing any unpleasant odors. Transfer the fried anchovies to a separate bowl and let them cool slightly.
Step 2
In a small bowl, combine the gochujang, gochugaru, soy sauce, sugar, plum extract, cooking wine, and minced garlic. Mix these seasoning ingredients thoroughly, excluding the oligosaccharide, until well combined. If the gochujang is too thick, you can add a very small amount (about 1/2 Tbsp) of water or anchovy broth to adjust the consistency.
Step 3
Place the bowl of seasoned paste over low heat. Stir continuously with a spatula and gently simmer for about 2 minutes. Simmering the seasoning beforehand helps eliminate any raw flavor from the chili paste and allows the ingredients to meld together for a deeper taste.
Step 4
Add the stir-fried anchovies, prepared earlier, to the simmering gochujang sauce. Add them carefully to avoid breaking the anchovies.
Step 5
Wash the green chili peppers, remove the stems and seeds, then thinly slice them. Mix the anchovies and gochujang sauce thoroughly with a spatula, then add the sliced green chilies. The addition of chilies will provide a pleasant spiciness and a refreshing crunch.
Step 6
Now, stir-fry over low heat for 3-5 minutes, continuously mixing with a spatula, allowing the sauce to coat the anchovies evenly. Be careful not to burn the anchovies. The key is to cook until the sauce thickens and clings to the anchovies. Pay attention to the heat to prevent the anchovies from becoming too hard.
Step 7
Turn off the heat. While the pan is still hot, add the oligosaccharide and quickly mix it in. Adding the oligosaccharide at the end ensures the anchovies don’t become sticky and maintain a nice gloss. Finally, sprinkle with sesame seeds for a nutty aroma. Spread the stir-fried anchovies on a plate to cool slightly. Once completely cooled, store them in an airtight container in the refrigerator. Enjoy your delicious banchan!
