Spicy & Sweet Gochujang Anchovy Stir-fry: A Summer Appetizer Revitalizer
How to Make Gochujang Anchovy Stir-fry: A Side Dish to Ignite Your Appetite This Hot Summer, Featuring Chef Yoo Gwi-yeol’s Recipe
Inspired by Chef Yoo Gwi-yeol’s recipe, I made this Gochujang Anchovy Stir-fry using medium-sized anchovies from my freezer. Chef Yoo’s anchovy stir-fry recipe is truly the best! In this relentless heatwave, this dish is perfect for stimulating your appetite. To eliminate any fishiness and enhance the flavor, I personally added yuzu marmalade. You must try making this Gochujang Anchovy Stir-fry!
Main Ingredients- 150g medium anchovies (intestines removed)
- 1 Cheongyang chili pepper (seeds removed and finely chopped – optional)
- Sesame seeds for garnish
Cooking Instructions
Step 1
Medium anchovies are plumper than small ones and offer a satisfying chew. Carefully split the anchovies along their backs and remove the dark intestines from the belly. This helps maintain their shape and reduces any fishy odor.
Step 2
Now, let’s make the anchovies crispy! Heat a dry pan over medium heat. Add the prepared anchovies and spread them out evenly. Stir occasionally to prevent burning, allowing the moisture to evaporate and make them nice and crisp.
Step 3
When the anchovies feel dry and crisp to the touch, turn off the heat. Transfer them to a separate bowl and let them cool slightly. Cooling them down before saucing helps maintain their crispiness for longer.
Step 4
It’s time to make the delicious sauce! In a bowl, combine the gochujang, mirin, soy sauce, gochugaru, minced garlic, minced ginger, sugar, corn syrup, and my special addition, yuzu marmalade. Mix everything well. If you like it extra spicy, you can add the finely chopped Cheongyang chili pepper (seeds removed).
Step 5
Once the sauce is ready, pour it into the pan over low heat and bring it to a gentle simmer. As soon as the sauce starts to bubble, add the crispy anchovies. Stir-fry quickly for about a minute, ensuring each anchovy is coated evenly with the sauce. This quick stir-fry is key to achieving the perfect texture.
Step 6
As soon as the anchovies are well coated, turn off the heat immediately. Be careful not to overcook, as this can make them too hard or burn. Let the residual heat from the pan meld the sauce with the anchovies as you stir.
Step 7
Finally, add the minced green onions for an extra layer of flavor and gently toss to combine. The subtle aroma of the green onions will further enhance the dish.
Step 8
Transfer the finished Gochujang Anchovy Stir-fry to a serving dish. Sprinkle generously with sesame seeds for a final flourish. You’ll have a spicy, sweet, and crispy anchovy side dish that’s perfect with rice or as a snack!
