Spicy and Sweet Gochujang Anchovy Stir-fry: A Classic Korean Side Dish
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Running low on side dishes? This spicy and savory Gochujang Anchovy Stir-fry is a beloved classic for good reason! Unlike the typical soy sauce-based version, this recipe uses gochujang (Korean chili paste) for a vibrant kick that will awaken your taste buds. While many recipes include peanuts or other nuts for added crunch and flavor, this version focuses purely on the delicious combination of anchovies and the distinctive gochujang sauce. I ordered medium-sized anchovies for stir-frying, but they turned out to be quite small. Despite this slight disappointment, I meticulously cleaned each anchovy, removing their guts and heads before stir-frying them into this delightful Gochujang Anchovy dish.
Ingredients- 150g medium anchovies (for stir-frying, guts and heads removed)
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Soy sauce (or Glazed soy sauce)
- 2 Tbsp Corn syrup (or Oligosaccharide)
- 1 Tbsp Rice wine (or Mirin)
- 1 Tbsp Sesame oil
- 1 tsp Sugar
- 1 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
First, carefully remove the guts and heads from the anchovies. This crucial step helps eliminate any fishy smell. Place the prepared anchovies in a dry pan (no oil) over medium-high heat and lightly stir-fry for 2-3 minutes. This process removes moisture, reduces fishiness, and enhances the anchovies’ nutty aroma.
Step 2
Once the anchovies have been lightly stir-fried, add about 1-2 tablespoons of cooking oil around the edges of the pan. Increase the heat to medium-high and stir-fry the anchovies rapidly, almost like deep-frying them, until they become crispy. Keep stirring constantly to ensure even crisping and to prevent sticking.
Step 3
When the anchovies are noticeably crisp to the touch, reduce the heat to low. Now it’s time to add the sauce. Start by adding 2 tablespoons of gochujang and 2 tablespoons of corn syrup. Stir well to coat the anchovies evenly with the sauce.
Step 4
After the gochujang and corn syrup have coated the anchovies, add 1 tablespoon of rice wine and 2 tablespoons of soy sauce. Keep the heat on low and continue stirring with a spatula to mix the ingredients well and prevent the sauce from burning.
Step 5
For the final seasoning, add 1 teaspoon of sugar for a touch of sweetness and 1 tablespoon of sesame oil for fragrance. While still on low heat, gently stir everything together for about 1 more minute until the anchovies are thoroughly coated with the glossy sauce.
Step 6
Turn off the heat. For the finishing touch that makes this dish look irresistible, sprinkle 1 tablespoon of toasted sesame seeds generously over the stir-fry. Gently mix them in using the residual heat. It’s incredibly simple!
Step 7
Taste a small portion of the finished anchovy stir-fry. If it needs more saltiness, add a pinch of salt. If you prefer it a bit sweeter, add a tiny bit more sugar. Adjust the seasoning to your preference.
Step 8
This delicious Gochujang Anchovy Stir-fry makes a wonderful and hearty side dish when made in larger batches and stored in an airtight container. Properly stored in the refrigerator, it can last for over a month, so don’t hesitate to make plenty! Enjoy your perfectly balanced spicy and sweet Korean side dish, Gochujang Anchovy Stir-fry!
