Spicy Gochujang Stir-Fried Anchovies
Spicy and Sweet Gochujang Stir-Fried Anchovies (Jiri Myeolchi)
Here’s a recipe for spicy and sweet gochujang stir-fried anchovies (Jiri Myeolchi), a perfect side dish for any meal. The crispiness of the anchovies combined with the savory and spicy gochujang sauce creates a dish so addictive it’ll have you reaching for bowl after bowl of rice. It’s also great as a filling for kids’ rice balls or as an ingredient for baby food.
Main Ingredients
- 300g Jiri Myeolchi (small anchovies)
Seasoning Ingredients
- 2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Fish Sauce (or Korean soy sauce for soup)
- 1 Tbsp Plum Extract (Maesilcheong)
- 1 Tbsp Cooking Wine (Mirin or Cheongju)
- 1/2 Tbsp Ginger Extract
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- A little Sesame Oil
- 2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Fish Sauce (or Korean soy sauce for soup)
- 1 Tbsp Plum Extract (Maesilcheong)
- 1 Tbsp Cooking Wine (Mirin or Cheongju)
- 1/2 Tbsp Ginger Extract
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- A little Sesame Oil
Cooking Instructions
Step 1
Today, I’m introducing a recipe for gochujang stir-fried anchovies using small, charming Jiri Myeolchi. These are wonderful as an ingredient for children’s rice balls or baby food, and they make an excellent side dish for adults too.
Step 2
First, to remove any fishiness and make the anchovies extra crispy, place them in a dry pan (no oil) over low heat and lightly toast for 1-2 minutes to remove moisture. Be careful not to burn the anchovies; lightly toasting them is key.
Step 3
Next, gently shake the toasted anchovies through a sieve to remove any powdery bits. This step ensures a clean and pleasant taste without any powdery residue when stir-fried.
Step 4
Now, let’s make the delicious sauce. In a bowl, combine 2 Tbsp gochujang, 1/2 Tbsp fish sauce (or Korean soy sauce for soup), 1 Tbsp plum extract, 1 Tbsp cooking wine, 1/2 Tbsp ginger extract, 1/2 Tbsp minced garlic, and 1/2 Tbsp gochugaru. Mix thoroughly until there are no lumps. You can use Korean soy sauce instead of fish sauce, but fish sauce adds a richer umami flavor.
Step 5
Once the sauce is well mixed, pour it into a pot or deep pan and bring it to a gentle simmer over low heat just until it starts to bubble around the edges. Avoid boiling for too long, as the sauce can burn. Turn off the heat as soon as you see bubbles forming.
Step 6
With the heat off, add the toasted anchovies to the sauce. Gently toss them to ensure each anchovy is evenly coated with the sauce. The trick here is to mix them lightly so the sauce adheres well without breaking the anchovies.
Step 7
Finally, place the pan back over low heat and stir-fry for another 1-2 minutes, allowing the anchovies and sauce to meld together beautifully. Just before turning off the heat, drizzle in a little sesame oil for a nutty aroma and give it a final mix to finish. Your delicious spicy gochujang stir-fried anchovies are ready! Once completely cooled, store in an airtight container in the refrigerator to enjoy for longer.
