Gochujang Anchovy Stir-fry (Non-Spicy, Savory)
Making a Deliciously Savory Gochujang Anchovy Stir-fry (Not Too Spicy!)
Dried side dishes always make the dining table feel complete, don’t they? That’s why I love preparing them! While I usually make anchovy stir-fries with soy sauce and oligodang, I decided to try it with gochujang this time. It turned out wonderfully!
Ingredients- 2 handfuls of anchovies for stir-frying (small ones are best)
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp cooking oil
- 1/2 Tbsp minced garlic
- 1/2 Tbsp sugar (adjust to taste)
- 2 Tbsp cooking wine (like mirin)
- 4 Tbsp oligodang (corn syrup or rice syrup)
- 1 Tbsp sesame oil
- Sesame seeds, for garnish
Cooking Instructions
Step 1
First, prepare the anchovies for stir-frying. Small or medium anchovies work well, but choose ones that are easy to eat whole. Heat a dry pan over medium-low heat and lightly toast the anchovies for 1-2 minutes. This helps remove any fishy odor and makes them crispier. After toasting, shake them over a sieve to remove any powder and set them aside in a separate bowl.
Step 2
Reheat the same pan over low heat. Add the cooking oil and minced garlic. Gently stir-fry over low heat until the garlic becomes fragrant, being careful not to burn it. Once the garlic aroma is released, add the gochujang. Stir well to dissolve any clumps and mix it with the oil.
Step 3
Once the gochujang is well dissolved, add the sugar and cooking wine. Stir again to combine everything smoothly. The cooking wine helps to eliminate any fishy smell from the anchovies and makes the sauce more cohesive. Keep the heat low to prevent burning.
Step 4
When the sauce has thickened slightly, add the pre-toasted anchovies to the pan. Gently stir-fry with a spatula until the anchovies are evenly coated with the sauce. Be careful not to break the anchovies as you mix.
Step 5
Once the anchovies are coated, add the oligodang. Stir-fry lightly for another minute until the anchovies look shiny and glossy. Oligodang adds a beautiful sheen and a touch of sweetness. Cook for about 2-3 minutes, then turn off the heat immediately. Stirring with residual heat is key.
Step 6
With the heat off, drizzle in the sesame oil and sprinkle with sesame seeds. The nutty aroma of the sesame oil and the crunchy texture of the sesame seeds complete this delicious gochujang anchovy stir-fry. Let it cool slightly, then store in an airtight container for a long-lasting, satisfying side dish.
