Spicy and Sweet Anchovy Stir-Fry with Gochujang
Anchovy Stir-Fry Made with Fresh Anchovies for Broth – A Perfect Side Dish
Made with 300g of fresh, high-quality anchovies, this is a hearty side dish that the whole family will love! The spicy and sweet gochujang (Korean chili paste) sauce, combined with the crispness of chili peppers, makes it an irresistible rice thief. Make this savory and delicious anchovy stir-fry without any fishy smell right now!
Main Ingredients- 300g anchovies for broth
- 1 Cheongyang chili pepper
Seasoning Ingredients- 1 Tbsp minced garlic
- 1 Tbsp cooking wine or soju (to remove fishy smell)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp fine gochugaru (Korean chili powder)
- 1 and 1/3 Tbsp perilla oil
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine or soju (to remove fishy smell)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp fine gochugaru (Korean chili powder)
- 1 and 1/3 Tbsp perilla oil
Cooking Instructions
Step 1
First, carefully remove the heads and innards from the anchovies. Place the prepared anchovies in a preheated pan with perilla oil. Add 1 tablespoon of minced garlic and sauté over low heat until fragrant. Be careful not to burn the garlic, as it’s important to develop a subtle garlic aroma.
Step 2
Once the garlic is fragrant, add the prepared anchovies and stir-fry quickly over high heat. This method effectively eliminates any fishy odor from the anchovies. Stir-fry for about 1-2 minutes until the anchovies are lightly toasted and smell nutty.
Step 3
To further eliminate any fishy smell and enhance the savory flavor, add 1 tablespoon of cooking wine (or soju) and stir-fry together. The alcohol will evaporate, helping to remove any unpleasant odors from the anchovies.
Step 4
Now it’s time to add the delicious seasoning. (For convenience, we’ll add ingredients directly.) Turn off the heat temporarily. Add 2 tablespoons of gochujang and 1 tablespoon of fine gochugaru, and mix well with the anchovies. Once the seasoning is evenly coated on the anchovies, turn the heat back on.
Step 5
Stir-fry quickly over high heat to allow the seasoning to penetrate the anchovies. Be careful not to overcook, as the anchovies can become tough. The key is to stir-fry just until the seasoning coats the anchovies without clumping.
Step 6
Finally, add 1 thinly sliced Cheongyang chili pepper and an additional 1/3 tablespoon of perilla oil if desired. The spiciness of the chili pepper and the nutty flavor of the perilla oil will further elevate the taste of your anchovy stir-fry. Mix lightly to combine all ingredients, and your delicious anchovy stir-fry is ready!
