Spicy & Sweet Stir-Fried Anchovies with Gochujang: The Ultimate Side Dish Recipe
Spicy & Sweet Stir-Fried Anchovies with Gochujang: The Ultimate Side Dish Recipe
Your Go-To Recipe for Delicious Stir-Fried Anchovies with Gochujang – A Perfect Side Dish
To prepare for a one-night stay at a pension during Chuseok, I made this stir-fried anchovy dish with gochujang to enjoy with nurungji (scorched rice soup) for breakfast. It’s spicy, sweet, and incredibly savory! Let me introduce you to the method for making delicious gochujang stir-fried anchovies.
Ingredients- 600g Anchovies (Korean ‘Jiri’ type, choose plump and less brittle ones)
- 4 Tbsp Cooking Oil
- 10 Tbsp Gochujang (Korean chili paste)
- 6 Tbsp Fine Gochugaru (Korean chili flakes)
- 3 Tbsp Minced Garlic
- 3 cloves or equivalent Fresh Ginger, minced
- 3 Tbsp Sugar
- 3 Tbsp Mirin (or cooking wine)
- 10 Tbsp Allulose (can substitute with sugar or corn syrup)
- 3 Tbsp Sesame Oil
- 2 Tbsp Sesame Seeds (mixed black and white)
Cooking Instructions
Step 1
First, prepare the anchovies. Place them in a sieve and gently shake to remove any small debris or dust. This step helps prevent a bitter taste or burning when stir-frying.
Step 2
To remove moisture and achieve a crispy texture, we’ll stir-fry the anchovies. Heat 2 tablespoons of cooking oil in a frying pan over medium-low heat.
Step 3
We will divide the total 600g of anchovies into two batches of 300g each for frying. Stir-frying in batches prevents the anchovies from clumping together and ensures even cooking.
Step 4
Add the anchovies to the pan and stir-fry, flipping them occasionally until they turn a golden brown color. You’ll know they’re cooking well when you start to smell their nutty aroma.
Step 5
Continue to stir-fry over medium heat (setting 7) for about 3 minutes. It’s important not to overcook them to the point where they become too hard.
Step 6
Once the anchovies are nicely golden brown, transfer them to a separate bowl to cool slightly.
Step 7
Now, let’s make the delicious gochujang sauce. In a bowl, combine the gochujang, fine gochugaru, minced garlic, minced ginger, sugar, and mirin. Add all the sauce ingredients except for the allulose, and mix them together until well combined and smooth.
Step 8
Simmer the prepared sauce mixture over medium heat. Once it comes to a boil, turn off the heat and let it cool down for a bit. Simmering the sauce beforehand removes any raw ‘green’ flavors and deepens its taste.
Step 9
Add the allulose to the slightly cooled gochujang sauce and mix well. Then, add the stir-fried anchovies to the sauce and toss gently to coat them evenly.
Step 10
Gently toss the anchovies to ensure the sauce adheres uniformly. Once coated, drizzle in the sesame oil and mix again lightly to add a final touch of aroma.
Step 11
This is the final step. Sprinkle the sesame seeds (a mix of black and white looks nice) over the anchovies.
Step 12
After adding the sesame seeds, mix gently once more to distribute them evenly with the sauce. Your delicious, glossy anchovy side dish is now ready!
Step 13
This recipe was made in a generous quantity, intended for four families to enjoy during a pension trip. Having a good amount prepared makes for satisfying meals while traveling.
Step 14
Transfer the finished stir-fried anchovies to a serving dish.
Step 15
Since the generous amount is to be shared among four families, divide and serve it into four separate dishes. Enjoy a home-cooked meal filled with care, even while on vacation!
