Spicy & Sweet Gochujang Anchovy Stir-fry: An Easy Recipe for Solo Dwellers
A Must-Have Side Dish for Students Living Alone: Gochujang Anchovy Stir-fry Recipe!
When I think of basic side dishes, anchovy stir-fry always comes to mind first! I especially love the gochujang (Korean chili paste) version, so I decided to make it today! It’s perfect for a quick and flavorful meal.
Main Ingredients- Dried anchovies 1 bowl (standard rice bowl)
- Cheongyang chili peppers 1-2 (adjust to your spice preference)
Spicy & Sweet Gochujang Sauce- Gochujang (Korean chili paste) 2-3 Tbsp
- Minced garlic 1 Tbsp
- Soy sauce (regular) 1-2 Tbsp
- Corn syrup or oligodang 1-2 Tbsp (adjust sweetness)
- Water 3 Tbsp
- Gochujang (Korean chili paste) 2-3 Tbsp
- Minced garlic 1 Tbsp
- Soy sauce (regular) 1-2 Tbsp
- Corn syrup or oligodang 1-2 Tbsp (adjust sweetness)
- Water 3 Tbsp
Cooking Instructions
Step 1
In a small bowl, combine gochujang, minced garlic, soy sauce, corn syrup (or oligodang), and water. Whisk well until smooth and no lumps remain to create the delicious gochujang sauce. Preparing the sauce in advance will save you time during cooking.
Step 2
Heat a lightly oiled pan over medium-low heat. Add the dried anchovies and stir-fry them gently, being careful not to break them, until they become slightly golden and lose their fishy smell, enhancing their nutty flavor. Once the anchovies are lightly browned, add the washed and finely chopped Cheongyang chili peppers and stir-fry together. Adding the chili peppers provides a pleasant spicy kick that cuts through any richness.
Step 3
Pour the prepared gochujang sauce into a pot or pan and simmer over medium-low heat. Once the sauce begins to bubble, reduce the heat slightly and stir for about 1 minute until it thickens slightly, allowing the flavors to deepen.
Step 4
Add the stir-fried anchovies and Cheongyang chili peppers to the simmering gochujang sauce. Toss quickly to ensure the sauce coats the anchovies evenly. Continue to stir-fry over low heat for another 1-2 minutes until the sauce adheres well to the anchovies, creating a delicious gochujang anchovy stir-fry. Be careful not to overcook, as the anchovies can become tough.
Step 5
Serve immediately over hot rice or transfer to a serving dish for a beautiful presentation. Your delicious gochujang anchovy stir-fry is ready! Once cooled slightly, store in an airtight container in the refrigerator. It can be kept for up to two weeks, making it an excellent go-to side dish.
