Spicy & Sweet Anchovy Stir-Fry with Gochujang
The Ultimate Rice Side Dish: Anchovy Stir-Fry with Gochujang!
For anchovy lovers like me, this is pure heaven! It’s an incredibly satisfying side dish that perfectly complements a bowl of rice. The irresistible combination of savory anchovies and bold gochujang is a true delight.
Main Ingredients- 1 bowl of prepared anchovies (heads, guts, and spines removed)
- 3 Korean chili peppers (adjust to your spice preference)
- 8 whole garlic cloves (thinly sliced)
Seasoning Ingredients- 2 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Soy sauce
- 1 Tbsp Minced garlic
- Sesame seeds, for garnish (for a nutty aroma)
- 2 Tbsp Xylose sugar (or regular sugar)
- 1.5 Tbsp Gochugaru (Korean chili flakes, fine)
- A drizzle of Canola oil (for sautéing)
- 4 Tbsp Mirin or cooking wine (removes odor and adds gloss)
- 2 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Soy sauce
- 1 Tbsp Minced garlic
- Sesame seeds, for garnish (for a nutty aroma)
- 2 Tbsp Xylose sugar (or regular sugar)
- 1.5 Tbsp Gochugaru (Korean chili flakes, fine)
- A drizzle of Canola oil (for sautéing)
- 4 Tbsp Mirin or cooking wine (removes odor and adds gloss)
Cooking Instructions
Step 1
First, it’s crucial to prepare the anchovies thoroughly. Carefully remove the heads, the tough guts, and the large backbone from each anchovy. This step helps reduce any bitterness or unpleasant texture, making the final dish much more enjoyable.
Step 2
Finely chop the Korean chili peppers. Thinly slice the whole garlic cloves. The spiciness from the chili peppers will wonderfully complement the gochujang sauce, and the sliced garlic adds a pleasant texture and subtle aroma.
Step 3
Now, let’s create the delicious sauce. In a pan, combine all the seasoning ingredients EXCEPT the canola oil: gochujang, soy sauce, minced garlic, sesame seeds, xylose sugar, gochugaru, and mirin. Mixing them together before cooking allows the flavors to meld beautifully.
Step 4
Place the pan over low heat. Stir the seasoning mixture gently with a spatula, ensuring it doesn’t burn. Cook until the ingredients dissolve smoothly and a fragrant aroma is released. Be careful not to use high heat, as it can scorch the sauce.
Step 5
Once the sauce begins to simmer, add the prepared anchovies, chopped chili peppers, and sliced garlic. Stir everything together thoroughly to ensure the anchovies and vegetables are evenly coated with the flavorful sauce. Coating them well is key to deliciousness.
Step 6
Finally, add a light drizzle of canola oil around the edges of the pan. Keep the heat very low to prevent sticking. Gently stir-fry the mixture with chopsticks or a spatula, ensuring the anchovies don’t burn or stick to the pan. Cook until the anchovies are glossy and well combined with the gochujang sauce. Your delightful anchovy stir-fry is ready! Serve it over hot rice for a truly satisfying meal.
