Spicy & Sweet Gochujang Mayo Anchovy Stir-Fry: The Secret to a Rice-Stealing Side Dish
How to Make Gochujang Mayo Anchovy Stir-Fry: Soft and Savory, Never Hard!
Introducing a regular star on our family’s dining table: Gochujang Anchovy Stir-Fry! Its delicious combination of gochujang and anchovies is always a hit, perfect even with a simple bowl of rice and water during summer. When we opt for this spicy-sweet gochujang version instead of a soy sauce-based one, the consensus is always, ‘This absolutely has to be made with gochujang!’ A special tip is to lightly toast the small anchovies in a dry pan first. This reduces their brittle texture and salty taste, allowing them to become soft and wonderfully savory when coated with mayonnaise and stir-fried in the gochujang sauce. The result is a side dish so addictive, it’ll make you want to eat more rice! It’s also an excellent filling for kimbap or rice balls.
Main Ingredients- 3 cups small dried anchovies
- 4 Tbsp mayonnaise
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare 3 cups of small dried anchovies. Heat a dry frying pan over medium-low heat, add the anchovies, and stir continuously for 2-3 minutes until lightly toasted. This process dries out the anchovies, making them crispier, reducing any fishy odor, and preventing them from crumbling excessively when stir-fried later.
Step 2
Once toasted, place the anchovies in a sieve and gently shake off any dust or small fragments. Removing these fine particles will result in a cleaner texture.
Step 3
Transfer the prepared anchovies to a mixing bowl. Add 4 tablespoons of mayonnaise and gently toss them to coat evenly, ensuring they don’t clump together. The mayonnaise acts as a binder, helping the sauce adhere better later and adding a smooth texture. Let them sit for about 5 minutes.
Step 4
Now, let’s make the sauce. In a frying pan, combine 1 tablespoon of minced garlic, 2 tablespoons of gochujang, 2 tablespoons of cheongju (or mirin), 2 tablespoons of oligodang (or honey), and 1 tablespoon of maesilcheong. Mix them thoroughly until smooth and well combined.
Step 5
Place the frying pan with the sauce ingredients over low heat and bring it to a simmer. Once it starts to bubble, reduce the heat to medium-low and let it cook for another 1-2 minutes until the sauce thickens slightly. This step deepens the flavor of the sauce and helps it cling to the anchovies.
Step 6
While the thickened sauce is simmering, add all the anchovies that were pre-coated with mayonnaise into the pan.
Step 7
Keep the heat on medium-low and quickly stir-fry the anchovies with the sauce using chopsticks or a spatula, ensuring they are evenly coated. Continue stir-frying for about 1-2 minutes. Be careful not to overcook, as this can make the anchovies too hard.
Step 8
Turn off the heat. Sprinkle 1 tablespoon of toasted sesame seeds over the stir-fried anchovies and mix them in gently. The nutty aroma and flavor of the sesame seeds will enhance the overall taste. Your delicious Gochujang Mayo Anchovy Stir-Fry is now ready!
