Crunchy Nutty Anchovy Stir-Fry with Gochujang
The Ultimate Korean Side Dish: Gochujang Anchovy Stir-Fry with Nuts
A staple on Korean dining tables, anchovy stir-fry gets a delicious upgrade! We’ve added a generous amount of savory nuts and a flavorful gochujang-based sauce for an irresistible treat. Perfect as a side dish for rice, a snack for kids, or even as a savory accompaniment to drinks!
Main Ingredients- Dried Anchovies 4 handfuls (approx. 120g)
- Pumpkin Seeds 1/2 handful (approx. 20g)
- Walnuts a small amount (approx. 30g)
- Almonds 1 handful (approx. 30g)
Cooking Instructions
Step 1
First, let’s enhance the flavor of the nuts. In a dry pan, add walnuts and almonds. Stir-fry over medium-low heat, stirring constantly to prevent burning, until they release a nutty aroma. Remove from heat once fragrant.
Step 2
Similarly, toast the pumpkin seeds in a dry pan over low heat. Once they start to pop or puff up slightly, turn off the heat. Place them in a bowl with the toasted walnuts and almonds and let them cool for a moment.
Step 3
Now, it’s time to stir-fry the anchovies. For small anchovies, it’s best to toast them in a dry pan over low heat without any oil to remove any fishy smell and achieve a crispier texture. Stir gently to avoid breaking the anchovies.
Step 4
After about 4 minutes of stir-frying, the anchovies will turn golden brown and become crisp as their moisture evaporates. Be careful not to burn them. Once they appear nicely toasted, turn off the heat. You can also strain out any broken pieces by transferring the fried anchovies to a sieve.
Step 5
Let’s make the delicious sauce! In a bowl, combine 1.5 Tbsp gochujang, 1 Tbsp soy sauce, 1.5 Tbsp olive oil, 3 Tbsp cooking wine (or ginger wine), 2 Tbsp plum extract for sweetness, and 0.5 Tbsp chili oil for a touch of spice. Whisk thoroughly with a spoon until smooth and well combined.
Step 6
Pour the prepared sauce into a small pot or pan and heat over medium-low heat. Once the sauce begins to bubble, reduce the heat slightly, add 1.5 Tbsp oligosaccharide for glossiness and sweetness, and simmer for another moment before turning off the heat immediately. Be mindful not to overcook, as it can burn.
Step 7
While the sauce is simmering, add all the crispy anchovies and toasted nuts to the sauce. Quickly stir everything together to ensure the sauce evenly coats the anchovies and nuts. Thorough mixing is key for a well-coated result.
Step 8
Finally, sprinkle in 1 Tbsp sesame oil for a rich aroma and 1 Tbsp toasted sesame seeds for a final touch. Give it a gentle mix, and your delicious Gochujang Anchovy Stir-Fry with Nuts is ready! Let it cool slightly before storing in an airtight container for a wonderful side dish.
