Savory Anchovy Gochujang Stir-fry: Perfect Side Dish & Kid-Friendly Meal
Delicious Anchovy Gochujang Stir-fry Made with Fresh Anchovies: An Excellent Side Dish & Children’s Side
A delightful anchovy stir-fry in a gochujang sauce, made with a box of fresh anchovies. This dish is a wonderful staple side dish that adds a burst of flavor to your meals.
Main Ingredients- 200g Fresh Anchovies
Seasoning Ingredients- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes, fine)
- 3 Tbsp Jorim Ganjang (braising soy sauce)
- 1 Tbsp Minced Garlic
- 4 Tbsp Oligodang (corn syrup or rice syrup)
- 1 Tbsp Sugar
- 4 Tbsp Olive Oil
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes, fine)
- 3 Tbsp Jorim Ganjang (braising soy sauce)
- 1 Tbsp Minced Garlic
- 4 Tbsp Oligodang (corn syrup or rice syrup)
- 1 Tbsp Sugar
- 4 Tbsp Olive Oil
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, carefully remove the heads and guts from the fresh anchovies. If the anchovies are large, you can cut them in half; this helps the sauce penetrate better and makes them easier to eat. This step is crucial for removing any fishy smell and preventing them from becoming soggy when stir-fried. Place the prepared anchovies in a dry pan (without oil) and lightly stir-fry for about 1 minute.
Step 2
After stir-frying for a minute, place the anchovies in a sieve and gently shake them. This will remove any small debris or skin attached to the anchovies, resulting in a cleaner and more pleasant dish.
Step 3
Now, let’s prepare the delicious sauce for the anchovy stir-fry! In a bowl, combine 2 Tbsp Gochujang, 2 Tbsp fine Gochugaru, 3 Tbsp Jorim Ganjang, 1 Tbsp minced garlic, 4 Tbsp Oligodang, and 1 Tbsp sugar. Mix them thoroughly until well combined. (Pro Tip: Add the sesame oil and sesame seeds only at the very end to preserve their fragrant aroma!)
Step 4
Return the stir-fried anchovies to the pan. Add 4 Tbsp of olive oil and stir-fry over medium-low heat, gently mixing with a spatula to prevent burning, for about 2-3 minutes until they turn slightly golden and fragrant. The olive oil coating will give the anchovies a lovely crisp texture and rich flavor.
Step 5
Once the anchovies are lightly browned, add the prepared sauce mixture to the pan. Keep the heat on medium-low and stir quickly for about 1 minute, ensuring the sauce coats the anchovies evenly. Be careful not to overcook the sauce, as it can burn. Turn off the heat after 1 minute.
Step 6
In the final step, after turning off the heat, sprinkle in 1 Tbsp of sesame oil and 1 Tbsp of toasted sesame seeds. The nutty aroma from the sesame oil and seeds will enhance the overall flavor of the gochujang anchovy stir-fry. This finished dish is perfect as a staple side for rice or as a delightful addition to children’s lunchboxes!
