Sweet & Spicy Gochujang Anchovy Stir-fry: A Soft-Textured Side Dish
Sweet & Spicy Gochujang Anchovy Stir-fry: A Soft-Textured Side Dish
How to Make Gochujang Anchovy Stir-fry. Anchovy Side Dish. Making Side Dishes.
This is the third and final recipe in our series of three dried side dishes: anchovy stir-fry. While crispy anchovy stir-fry is delicious, today we’ve made it soft and not hard. Non-crispy anchovy stir-fry is also tasty. ^^ We’ve made it not too salty, so it’s easy to eat a lot without feeling overwhelmed. That’s how you make a dish you keep going back for. These side dishes, once made, will keep your week’s meals secure. Making dried side dishes.
Ingredients- 100g dried anchovies (for soup base)
- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp cheongju (rice wine) or cooking wine
- 2 Tbsp oligo당 (isomaltose syrup)
- A little sesame seeds
Cooking Instructions
Step 1
Before stir-frying the anchovies, it’s a good idea to sift them through a sieve to remove any small debris. You’ll be surprised how much fine dust can accumulate. Sieve them for a cleaner result.
Step 2
In a bowl, combine 3 Tbsp gochujang, 1 Tbsp sugar, 1 Tbsp minced garlic, and 1 Tbsp cheongju (or cooking wine). Mix well until there are no lumps to create the seasoning sauce. The cheongju is added to help eliminate any fishy smell from the anchovies. If you don’t have cheongju, you can omit it. Alternatively, add 1 Tbsp of water. This serves not only to remove the fishy odor but also to provide moisture, preventing the sauce from becoming too thick and difficult to mix.
Step 3
Place the prepared anchovies in a dry pan over low heat and stir-fry them lightly. This step helps to remove any residual fishy odors and brings out a nuttier flavor.
Step 4
Once the anchovies are lightly toasted, add the prepared seasoning sauce and stir-fry quickly. It’s crucial to cook this over low heat to prevent the sauce from burning, which would make it inedible. Stir for just a moment until the sauce coats the anchovies, then immediately turn off the heat.
Step 5
With the heat off, add 2 Tbsp oligo당 (isomaltose syrup) and a sprinkle of sesame seeds. Mix gently using the residual heat. The oligo당 will give the anchovies a lovely sheen without needing any cooking oil.
Step 6
Thanks to the oligo당, you get a glossy finish without needing cooking oil! Your simple anchovy stir-fry is complete.
Step 7
Store the finished anchovy stir-fry in an airtight container. This, along with shredded squid and dried shrimp stir-fries, completes a set of three staple side dishes that will last you a week. While not crispy, the soft, non-chewy texture offers a different kind of appeal. Crispy anchovies have their charm, but these soft, chewy ones are equally delightful. Enjoy this unique take on anchovy stir-fry!
