Spicy & Sweet Gochujang Stir-fried Anchovies
Sumi’s Side Dishes Style! A Recipe for Fiery and Addictive Gochujang Anchovy Stir-fry
While soy sauce anchovy stir-fry is delicious, there are times when you crave a spicy gochujang version! Today, I’ve made a gochujang anchovy stir-fry inspired by the style featured in ‘Sumi’s Side Dishes’. Using medium-sized anchovies, this stir-fry boasts a perfect balance of fiery and sweet flavors, offering a distinct charm compared to the soy sauce version. When prepared as a side dish, it’s a satisfying staple you’ll reach for time and again. It’s been a while since I made it, and it’s already proving to be a rice-stealing delight!
Main Ingredients
- 100g medium anchovies
- 1 Tbsp olive oil
Seasoning Ingredients
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp maesilcheong (plum syrup)
- 1 Tbsp oligosaccharide
- 1 Tbsp toasted sesame seeds
- 2 Tbsp honey
- 1 Tbsp sesame oil
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp maesilcheong (plum syrup)
- 1 Tbsp oligosaccharide
- 1 Tbsp toasted sesame seeds
- 2 Tbsp honey
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, to eliminate any fishy smell, we’ll toast the anchovies in a dry pan. Heat the pan over medium-low heat without any oil and stir-fry the anchovies for about 2-3 minutes. This process removes moisture, making them nuttier and removing any unpleasant odor.
Step 2
After toasting, place the anchovies in a sieve to remove any crumbs and let them cool slightly. Then, add 1 tablespoon of olive oil to the pan and stir-fry the anchovies briefly. This step helps the sauce adhere better to the anchovies.
Step 3
Now, let’s make the sauce. In a bowl, combine 2 tablespoons of gochujang, 1 tablespoon of gochugaru, 1 tablespoon of maesilcheong, and 1 tablespoon of oligosaccharide. Mix well. (We’ll add the honey, sesame seeds, and sesame oil at the end.) Once the sauce begins to simmer, add the stir-fried anchovies and mix quickly. The key is to stir-fry them rapidly so the sauce evenly coats the anchovies.
Step 4
Continue to stir-fry over medium-low heat for another 2-3 minutes, ensuring the sauce is evenly distributed and coats the anchovies well. It’s important to stir frequently to prevent burning. Be careful not to overcook them until they become too hard.
Step 5
Turn off the heat, and finally, stir in 2 tablespoons of honey, 1 tablespoon of toasted sesame seeds, and 1 tablespoon of sesame oil to finish. The honey adds a lovely sheen, while the sesame seeds and oil contribute a rich, nutty aroma.
Step 6
Your spicy and sweet gochujang anchovy stir-fry is ready! It makes a satisfying side dish and is perfect to enjoy with rice. The spicy kick makes it incredibly addictive!
Step 7
These are some homemade side dishes after a long time.
Step 8
Even if it’s just one plate, it can grace the dining table for a while.
Step 9
When my children were young, I used to make anchovy stir-fry frequently. Nowadays, I find myself seeking out soupy dishes that are more spicy and fiery. However, making a spicy anchovy stir-fry like this occasionally is also a special treat.
