Spicy & Sweet Gochujang Anchovy Stir-fry: A Taste of Nostalgia
The Classic Korean Side Dish: Gochujang Anchovy Stir-fry
This is the comforting gochujang anchovy stir-fry my mom used to make often when I was little. It’s an addictive side dish that perfectly complements any meal, making rice disappear in no time! Whip up this sweet and spicy classic at home with ease.
Main Ingredients- 150g anchovies (small dried anchovies, sifted to remove dust, or larger anchovies with heads and guts removed)
- 10 cloves garlic, thinly sliced
- 2 Cheongyang peppers (Korean chili peppers), deseeded and sliced diagonally
- 1 red chili pepper, deseeded and sliced diagonally
- 1/2 green onion stalk, finely chopped
- 3 Tbsp cooking oil
- 4 Tbsp corn syrup (oligosaccharide) for shine and sweetness
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Seasoning Sauce- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce (for added umami)
- 1 Tbsp plum extract (for a touch of sweetness and tang)
- 1 Tbsp cooking wine (mirin) to remove fishy odor
- 4 Tbsp water to adjust sauce consistency
- Pinch of black pepper
- Pinch of ginger powder (optional, for enhanced flavor)
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce (for added umami)
- 1 Tbsp plum extract (for a touch of sweetness and tang)
- 1 Tbsp cooking wine (mirin) to remove fishy odor
- 4 Tbsp water to adjust sauce consistency
- Pinch of black pepper
- Pinch of ginger powder (optional, for enhanced flavor)
Cooking Instructions
Step 1
First, prepare the anchovies. If using small dried anchovies, place them in a dry pan over low heat and stir-fry for 1-2 minutes to remove any fishy smell and dust. If using larger anchovies for broth, remove their heads, tough bones, and guts before proceeding. Set the stir-fried anchovies aside in a separate bowl.
Step 2
Next, prepare the aromatic vegetables. Thinly slice the garlic cloves. Remove the stems from the Cheongyang and red chili peppers, deseed them, and slice them diagonally. Finely chop the green onion stalk.
Step 3
Now, let’s make the flavorful seasoning sauce. In a small bowl, combine 2 Tbsp gochujang, 1 Tbsp gochugaru, 1 Tbsp soy sauce, 1 Tbsp plum extract, 1 Tbsp cooking wine, and 4 Tbsp water. Stir well until thoroughly mixed. For an extra layer of flavor, you can add a pinch of black pepper and ginger powder.
Step 4
Heat a wide pan over medium-low heat and add 3 Tbsp of cooking oil. Add the sliced garlic first and sauté until fragrant, creating infused garlic oil. Once the garlic starts to turn golden brown, add the sliced chili peppers and chopped green onion, and stir-fry briefly. Pour in the prepared seasoning sauce and bring it to a gentle simmer. Reduce the heat slightly and let it bubble for a minute.
Step 5
When the sauce is simmering, add the prepared anchovies. Using a spatula, gently toss the anchovies to coat them evenly with the sauce. Stir-fry for 1-2 minutes until the anchovies absorb the flavors. Just before turning off the heat, drizzle in 1 Tbsp of sesame oil for aroma and stir to combine.
Step 6
With the heat turned off, add 4 Tbsp of corn syrup (oligosaccharide). This adds a lovely sheen and adjustable sweetness, so feel free to modify the amount to your liking. After adding the corn syrup and sesame oil, sprinkle 1 Tbsp of toasted sesame seeds over the top. Give it one final gentle toss using the residual heat. Your delicious spicy and sweet gochujang anchovy stir-fry is ready! Serve it over hot rice for a delightful meal.
