Spicy & Sweet Gochujang Anchovy Stir-fry: A Perfect Side Dish
Spicy & Sweet Gochujang Anchovy Stir-fry Recipe
A must-have side dish that the whole family will love! This anchovy stir-fry is packed with gochujang (Korean chili paste) for a deliciously spicy and sweet flavor. The chewy anchovies combined with the savory sauce will have you finishing your rice in no time. Let’s make this simple yet satisfying gochujang anchovy stir-fry that will enrich your dining table. Shall we begin?
Main Ingredients- 300g anchovies (small or medium)
- 5 cloves garlic (thinly sliced)
Seasoning- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp plum extract (or corn syrup)
- 1/2 Tbsp ginger wine (or cooking wine)
- 1 Tbsp corn syrup (for shine and sweetness)
- 1/2 Tbsp sesame oil
- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp plum extract (or corn syrup)
- 1/2 Tbsp ginger wine (or cooking wine)
- 1 Tbsp corn syrup (for shine and sweetness)
- 1/2 Tbsp sesame oil
Cooking Instructions
Step 1
Lightly oil a heated pan and add thinly sliced garlic. Stir-fry over low heat to create fragrant garlic oil. Be careful not to burn the garlic; fry it until golden brown for a richer flavor.
Step 2
Once the garlic oil is infused, add the prepared anchovies and stir-fry over medium heat until they are lightly browned and any moisture is evaporated. If your anchovies are moist or you’re concerned about a fishy smell, you can first toast them in a dry pan before stir-frying to remove excess moisture and eliminate any fishy odors. (For this recipe, the anchovies were well-dried, so this step was skipped.)
Step 3
When the anchovies are nicely browned, add the gochujang, plum extract, and ginger wine. Stir well to combine the anchovies with the sauce and continue to cook for 1-2 minutes, allowing the flavors to meld.
Step 4
Finally, drizzle in the corn syrup for shine and sweetness, and the sesame oil for a nutty aroma. Give it a final light mix to finish. Your delicious gochujang anchovy stir-fry is ready! It tastes even better once it has cooled slightly.
