Spicy Gochujang Anchovy Stir-fry (Baek Jong-won’s Recipe with Cheongyang Pepper)
The quintessential side dish to whet your appetite! Baek Jong-won’s golden recipe for Gochujang Anchovy Stir-fry. Learn the secret to adding spiciness with Cheongyang peppers and eliminating any fishy smell from the anchovies. A calcium-rich anchovy dish perfect for growing children and bone health.
Simply adding one Cheongyang pepper to the usual Gochujang Anchovy Stir-fry transforms it into a rice-stealing delight! Rekindle your appetite with this enhanced Gochujang Anchovy Stir-fry, made even more delicious with Baek Jong-won’s secrets. Its savory, sweet, and spicy flavor is perfect for enjoying over time.
Main Ingredients
- 1 cup anchovies (stir-fry anchovies work better than broth anchovies)
- 1 Cheongyang pepper (adjust spiciness to your preference)
Seasoning
- 2 Tbsp corn syrup (adds shine and sweetness)
- 1 Tbsp gochujang (Korean chili paste – the base of spiciness)
- 1/2 Tbsp brown sugar (adds sweetness and umami)
- 1/2 Tbsp gochugaru (Korean chili powder – for color and heat)
- 1 Tbsp sesame oil (for nutty aroma)
- A pinch of toasted sesame seeds (for garnish and extra nuttiness)
- 2 Tbsp corn syrup (adds shine and sweetness)
- 1 Tbsp gochujang (Korean chili paste – the base of spiciness)
- 1/2 Tbsp brown sugar (adds sweetness and umami)
- 1/2 Tbsp gochugaru (Korean chili powder – for color and heat)
- 1 Tbsp sesame oil (for nutty aroma)
- A pinch of toasted sesame seeds (for garnish and extra nuttiness)
Cooking Instructions
Step 1
In a large bowl, combine gochugaru, corn syrup, brown sugar, and gochujang. Mix well until there are no lumps to create the seasoning paste. Preparing this in advance helps reduce cooking time and ensures the seasoning is evenly distributed.
Step 2
Wash the Cheongyang pepper thoroughly. Remove the seeds and thinly slice it crosswise or diagonally into about 0.3 cm pieces. If you enjoy more heat, you can leave the seeds in, but it’s recommended to remove them for your first attempt.
Step 3
Heat a frying pan over medium-low heat. Add the anchovies to the dry pan (without oil) and stir-fry for 2-3 minutes. This step helps remove any fishy odor and makes the anchovies crispier. After stir-frying, pour the anchovies through a sieve to remove any dust. Then, lightly grease the pan with a little cooking oil and add the anchovies back to stir-fry. Once the anchovies are lightly browned, push them to one side of the pan and reduce the heat to very low.
Step 4
Pour the prepared seasoning paste into the empty space in the frying pan. Stir well with a spatula and cook until the sugar is completely dissolved. It’s crucial to cook this over low heat, stirring constantly to prevent the seasoning from burning.
Step 5
When the seasoning paste starts to bubble around the edges and forms a light foam overall, mix it thoroughly with the anchovies. Ensure the anchovies are evenly coated with the seasoning. Then, add the prepared sliced Cheongyang peppers and stir-fry briefly. Aim to keep the Cheongyang peppers slightly crisp.
Step 6
As soon as all ingredients are well combined, turn off the heat immediately. Finally, drizzle in 1 tablespoon of sesame oil and sprinkle with toasted sesame seeds. Give it a final gentle mix, and your delicious Gochujang Anchovy Stir-fry is ready! Adding sesame oil after turning off the heat preserves its fragrant aroma.
