Spicy & Sweet Gochujang Anchovy Stir-fry
Make a Simple, Rice-Stealing Side Dish! Spicy & Sweet Gochujang Anchovy Stir-fry
This is a gochujang anchovy stir-fry, stir-fried to a spicy and savory perfection with gochujang! 🙂
Main Ingredients
- 2-3 handfuls of anchovies (small or medium, your preference)
- 1 tsp cooking oil
Seasoning Sauce
- 1 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp soy sauce
- 0.5-1 Tbsp minced garlic
- 1-1.5 Tbsp corn syrup or oligodang (for sweetness)
- 1 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp soy sauce
- 0.5-1 Tbsp minced garlic
- 1-1.5 Tbsp corn syrup or oligodang (for sweetness)
Cooking Instructions
Step 1
First, prepare 2-3 handfuls of anchovies. Small anchovies result in a crispier texture, while medium anchovies offer a more satisfying chew. Have a dry pan ready, add the anchovies, and stir-fry them gently over low heat to prevent burning. This step helps remove any fishy smell and makes them crispy.
Step 2
Once the anchovies start to turn golden brown, check their doneness. Be careful not to overcook, as they can burn easily.
Step 3
As the anchovies begin to turn golden, add 1 teaspoon of cooking oil to the pan and continue stir-frying them over low heat. A little oil helps make the anchovies crispier and allows the sauce to adhere better.
Step 4
Continue stir-frying over low heat until the anchovies are completely crisp. You can test their crispiness by lightly crushing them with your fingers or taking a bite. Very crisp anchovies prevent the final dish from becoming soggy.
Step 5
Transfer the first batch of stir-fried, crispy anchovies to a separate plate for now to prevent them from burning. This step ensures they won’t get overcooked when you add the sauce later.
Step 6
Now, let’s make the delicious seasoning sauce. In a small bowl, combine 1 tablespoon of gochujang, 1.5 tablespoons of soy sauce, 0.5 to 1 tablespoon of minced garlic, and 1 to 1.5 tablespoons of corn syrup or oligodang. Mix them well with a spoon. You can adjust the sweetness and garlic flavor to your liking.
Step 7
Place the pan used for stir-frying anchovies back on low heat. Pour all of the prepared seasoning sauce into the pan and bring it to a gentle simmer over low heat, allowing the sauce to thicken slightly. Avoid high heat, as it can burn the sauce.
Step 8
Once the sauce starts to bubble, keep stirring to prevent the anchovies from burning. You’ll notice a sweet and spicy aroma filling the air as the sauce cooks.
Step 9
Add all of the anchovies that were stir-fried in the first step into the pan with the simmering sauce. Toss them gently with a spatula or by shaking the pan to ensure the sauce coats the anchovies evenly.
Step 10
Continue to stir-fry for another 1-2 minutes over low heat until the sauce is evenly coated on the anchovies. Your delicious Gochujang Anchovy Stir-fry is complete! You can add a drizzle of sesame oil or sprinkle some sesame seeds for an extra touch. Serve it over warm rice and enjoy!
