Spicy and Sweet Gochujang Anchovy Stir-fry
A Must-Have Side Dish! The Ultimate Gochujang Anchovy Stir-fry Recipe Anyone Will Love
I made my husband’s favorite anchovy side dish after a long time. This is a staple on the Korean table, a true ‘rice thief’! Stir-frying anchovies with gochujang (Korean chili paste) creates a wonderfully sweet and spicy flavor, perfect not only as a side dish for rice but also as a delightful snack with a cold beer. This addictive side dish will have you reaching for it again and again. Try making it with this recipe!
Main Ingredients
- 3 handfuls of medium-sized dried anchovies (approx. 90g)
- 2 Tbsp cooking oil
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, prepare the medium-sized dried anchovies. Removing the innards can reduce any bitterness. Place the anchovies in a dry pan (no oil) over low heat and stir-fry until lightly golden and fragrant, being careful not to burn them. This process removes any fishy smell and enhances their nutty flavor.
Step 2
Once lightly fried, place the anchovies in a sieve and gently shake to remove any dust or small fragments. Alternatively, you can lightly press them with a paper towel. This step helps the sauce adhere better to the anchovies and results in a cleaner taste.
Step 3
In the same pan, add 2 Tbsp of cooking oil and 1 Tbsp of minced garlic over low heat. Sauté until the garlic becomes fragrant. It’s important to cook the garlic gently without burning it to release its aromatic essence.
Step 4
Once the garlic is fragrant, add all the seasoning ingredients except for the sesame seeds and sesame oil: 1.5 Tbsp gochujang, 2 Tbsp oligodang, 1 Tbsp soy sauce, 2 Tbsp water, and 1 Tbsp cooking wine. Stir well and bring to a simmer over medium-low heat.
Step 5
As soon as the sauce begins to bubble vigorously, reduce the heat to very low. Properly managing the heat is crucial to prevent the sauce from burning.
Step 6
Add the fried anchovies to the simmering sauce. Gently toss and stir-fry, coating the anchovies evenly with the sauce. Be careful not to break the anchovies; gentle mixing is key.
Step 7
Finally, while keeping the heat very low or turning it off completely, add 1 Tbsp of sesame oil and 1 Tbsp of sesame seeds. Stir gently one last time to combine. This delicious gochujang anchovy stir-fry is now ready! Adding sesame oil and seeds after turning off the heat preserves their fresh, nutty aroma. Let it cool, then store in an airtight container in the refrigerator.
